This vegan taco salad recipe options walnut mushroom crumbles, cilantro lime black beans, corn, creamy Southwest chipotle dressing and all the very best taco fixings.
Why You’ll Love this Recipe
When you’re a taco salad lover, you’ll love this vegan model of basic taco salad!
It options mushroom-walnut taco “meat”, contemporary greens, creamy avocado, black beans, corn and a creamy chipotle tahini dressing to deliver all of it collectively.
It’s additionally so hearty and satisfying, it’s onerous to imagine it’s fully plant-based. The mixture of mushroom and walnut cooked in spices and chipotle pepper has the proper texture and flavour to stand-in for meat.
The recipe can be stuffed with vitamin, together with loads of plant-based protein and fibre, and it’s gluten-free as properly.
Let’s check out the components wanted and doable substitutions and go over learn how to make it step-by-step (it’s straightforward!).
Components
There are three elements to this recipe – the taco “meat”, the chipotle tahini dressing and the taco salad components. Let’s take a fast have a look at what you’ll want and go over doable substitutions.
This record doesn’t embody all the components. Please see the recipe card on the finish of the publish for the entire record with measurements.
Mushroom Walnut Taco “Meat” Components
- Mushrooms: You need to use cremini, portobello (take away gills) or white mushrooms.
- Walnuts: Use uncooked walnuts with no added oil or salt.
- Tamari: Use tamari for a gluten-free non-obligatory. Soy sauce or coconut aminos could also be substituted.
- Chipotle Pepper in Adobo: This is available in a small can normally situated with different Mexican components within the grocery retailer. You’ll want one complete pepper for the taco meat and a number of the sauce for the dressing.
For different “meat” recipes, you may strive tofu sofritas or this lentil, tempeh or black bean taco filling.
Chipotle Tahini Dressing Components
- Dietary Yeast: Provides a nutty, tacky flavour that makes the sauce style like queso. I can’t advocate a substitute right here.
- Mayo: You need to use any vegan mayo you want.
- Adobo Sauce: Scoop this sauce from can of chipotle peppers used within the taco filling.
- Maple Syrup: You need to use one other sweetener reminiscent of agave syrup or honey.
- Garlic: You need to use garlic powder or substitute a grated or crushed clove of galric.
For a cashew-based model of this dressing, use this chipotle cashew sauce.
Taco Salad Components
- Black Beans: I feel black beans work greatest right here however you may substitute kidney beans, black eyed peas or pinto beans.
- Corn: You need to use canned, frozen or contemporary corn. For further flavour, strive grilling corn on the cob then chopping off the kernels for the salad.
- Cilantro: Technically non-obligatory so be at liberty to depart it out when you don’t like cilantro.
- Lettuce: This recipe is greatest with Romaine lettuce however you may substitute one other salad inexperienced or child spinach if wanted.
- Avocado: Non-compulsory however really helpful.
- Tomato: The recipe requires cherry tomatoes however you possibly can substitute every other contemporary tomato as wanted.
- Onion: Pink onion is greatest however you may substitute white onion, yellow onion or shallot if wanted.
- Tortilla Chips: Non-compulsory however extremely advocate for a crunchy topping!
Variations & Additions
- Various Dressings:
- Extra Veggies:
- Additional Toppings: Serve with lime wedges, salsa, bitter cream and/or guacamole.
- Wrapping it Up: For a handheld possibility, scoop the salad right into a tortilla and fold it right into a burrito-style wrap. It’s a handy and transportable solution to get pleasure from your taco salad on the go.
- Cheese: When you’re a fan of cheese, sprinkle some dairy-free shredded cheese or crumbled vegan feta in your salad.
- You possibly can use any store-bought plant-based floor meat or rooster different or tofu sofritas as a substitute of creating the walnut-mushroom crumbles.
Learn how to Make
Step 1: Make the Taco “Meat”
Add the mushrooms and walnuts to a meals processor and pulse-chop a couple of occasions.
Don’t over course of. You’re in search of a chunky, floor meat-like consistency so watch you don’t over do it. A couple of pulses ought to do the trick.
When you don’t have a meals processor, you possibly can chop the walnuts and mushrooms by hand, simply make sure you chop the mushrooms to a positive cube concerning the consistency of floor meat.
Subsequent, add the ketchup, chipotle pepper, spices and tamari (or soy sauce) to the meals processor and pulse a couple of occasions to mix, or switch every little thing to a bowl and blend properly.
Warmth 1 tbsp oil in a skillet over medium-high warmth after which add the mushroom combination. Cook dinner for 8-10 minutes till the mushrooms are tender, the liquid has evaporated and it’s browned. Season to style with extra salt, if wanted.
Step 2: Make the Dressing
Add all the dressing components to any bowl or sealable container and both shake or stir to mix till clean. Regulate the consistency of the dressing with a bit of water, if wanted.
Step 3: Combine Corn and Black Beans
Add the lime zest, lime juice, corn, black beans and cilantro to a bowl and blend.
Step 4: Assemble the Salad
Divide the lettuce between 4 bowls then organize the tomatoes, pink onion, avocado and black bean combination over high.
Divide the mushroom-walnut crumble between every serving and crumble crushed tortilla chips over high, when you like. Drizzle together with your desired quantity of dressing and dig in!
Recipe FAQs
You possibly can put together the elements of the salad forward of time and retailer them individually or put together your entire salad upfront.
For freshness, I might recommend simply making the dressing, walnut-mushroom meat and black bean corn combination forward of time then assembling simply earlier than serving.
The recipe is gluten-free as written. Simply make sure you use gluten-free tamari and never soy sauce.
When you’re including chips, be sure to examine the label to make sure they’re gluten-free, in addition to any store-bought salsas and seasonings.
The mushroom-walnut meat and dressing has a barely kick to it from the chipotle peppers. When you’re delicate to warmth, I like to recommend decreasing the quantity of chipotle pepper and adobo sauce by half.
When you get pleasure from a spicy kick, there are a number of methods so as to add warmth to your taco salad. You possibly can serev with sliced jalapeños, add a of cayenne pepper or chili flakes to the the mushroom spices, or drizzle sizzling sauce over the salad.
Storing & Prep
- The black bean and corn combination could be made a day forward and saved within the fridge.
- The mushroom walnut filling could be made upfront, saved within the fridge and reheated in a skillet earlier than serving (or served chilly).
- The dressing could be made 2-3 days upfront and saved within the fridge. Skinny with water after storing if wanted.
- The assembled salad will maintain within the fridge for 3-4 days in a sealed container. Go away the avocado off till simply earlier than serving. If doable, retailer the dressing individually, although not required.
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Description
A vegan taco salad so filled with flavour and texture it’s onerous to imagine it’s fully plant-based!
For the Mushroom Walnut Crumbles
For the Chipotle Dressing
For the Taco Salad
- Make Taco “Meat”: To a meals processor, add mushrooms and walnuts. Pulse till evenly chopped. Don’t over course of, you need a chunky texture, not a puree. When you don’t have a meals processor you possibly can chop the mushrooms and walnuts by hand, simply be sure the mushrooms are finely diced to the consistency of floor meat.
- Add the remaining taco meat components to the meals processor. Season with salt and pepper. Pulse a couple of occasions to mix. When you didn’t use a meals processor, combine every little thing collectively in a bowl.
- In a big non-stick pan, warmth 1 tbsp oil over medium-high warmth. When the pan is sizzling, add the mushroom combination. Cook dinner for 8-10 min, stirring often, till mushrooms are tender, liquid has evaporated and combination is browned. Season with salt to style.
- Make Dressing: Whereas the mushrooms are cooking, make the dressing. In a medium bowl or glass vessel, add tahini, dietary yeast, mayo, adobo sauce, maple syrup, garlic powder, lime juice and water. Season with salt, then stir to mix. If dressing appears too thick, add 1-2 tbsp of water to skinny.
- Combine Beans and Corn: To a medium bowl, add black beans, cilantro, corn, lime zest, lime juice and ½ tsp cumin. Season with salt and pepper, then stir to mix.
- Assemble Salads: Divide lettuce between bowls. Prepare tomatoes, onions, avocado and black bean combination on high. High with mushroom-walnut combination. Drizzle dressing over high. Sprinkle with extra cilantro, if desired. Serve tortilla chips on the facet for scooping or crumbled over high.
Diet
- Serving Measurement: 1
- Energy: 622
- Sugar: 15 g
- Sodium: 1056 mg
- Fats: 37 g
- Carbohydrates: 62 g
- Fiber: 19 g
- Protein: 23 g
Key phrases: vegan taco salad
