Description
Vegan Taco Salad is a weeknight dinner recipe that is full of flavors and textures! Lentil "meat" beefs up this salad turning it into a meal.
Ingredients
- 1 head romaine, chopped
- 1 (15) oz can kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 4 green onions, sliced
- Tortilla chips, for serving
For the Lentil Taco Meat:
- 1 tablespoon avocado oil
- 2 1/2 cups cooked lentils
- 4 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
For the dressing:
- 1/2 cup raw cashews, soaked overnight and drained
- 6 tablespoons water
- 4 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sweet pickle relish
- 2 tablespoons finely minced onion
Instructions
To make the taco meat:
Add the oil to a large skillet over medium-high heat. Add in the lentils and seasonings. Sauté until the lentils are warmed through and the spices are fragrant.
For the dressing:
Add the cashews, water, ketchup, vinegar, salt and pepper into a high-speed blender. Blend until smooth. Pour into a bowl and stir in the pickle relish and onion.
To serve:
Form an assembly line with the lettuce, lentil taco meat, beans, toppings, tortilla chips and dressing. Let everyone build their own bowl and enjoy!
Notes
Storage: Store leftovers separately in the fridge for 3-5 days. Stir the dressing, reheat the lentils on the stove or in the microwave, and assemble your salad.
Nutrition
- Serving Size: 1/6th recipe
- Calories: 506
- Sugar: 10g
- Sodium: 778mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 80g
- Fiber: 30g
- Protein: 29g
- Cholesterol: 0mg