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Enjoy all the bold flavors and satisfying textures of a classic taco salad with this incredible plant-based version. This ultimate vegan taco salad is loaded with a savory, spiced lentil “meat,” crisp veggies, and a creamy, dairy-free dressing. It’s a fresh and flavorful meal that’s easy to make in just 25 minutes, proving that a vegan taco salad can be just as hearty and delicious as the original.
What is a Vegan Taco Salad?
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A vegan taco salad is a plant-based twist on the popular American dish. While a traditional taco salad often features seasoned ground beef, this vegan version swaps the meat for a flavorful plant-based alternative like seasoned lentils, walnuts, or crumbled tofu. The rest of the salad retains the classic components, including a bed of crisp lettuce, fresh vegetables, beans, and a creamy or tangy dressing. It is a perfect example of a plant-based meal that doesn’t compromise on flavor or satisfaction. If you are a fan of tacos and don’t mind the presence of meat, you can try the Steak Taco Salad or Shrimp Taco Salad.
Ingredients
For the Spiced Lentil “Meat”
- 1 tbsp olive oil
- 1 cup cooked brown or green lentils
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Pinch of garlic powder
- Salt and black pepper, to taste
For the Salad
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn (fresh, canned, or frozen)
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1 cup crushed tortilla chips
For the Creamy Dressing
- 1/4 cup vegan sour cream or cashew cream
- 2 tbsp lime juice
- 1 tbsp water
- 1/4 tsp chili powder
- 1/4 tsp cumin
- Salt, to taste
How to Make Vegan Taco Salad
- Prepare the Spiced Lentils: Heat the olive oil in a small skillet over medium heat. Add the cooked lentils, chili powder, cumin, smoked paprika, and garlic powder. Sauté for 3-5 minutes, stirring to toast the spices and heat the lentils through. Season with salt and pepper to taste.
- Make the Dressing: In a small bowl, whisk together the vegan sour cream, lime juice, water, chili powder, and cumin. Add salt to taste. The dressing should be smooth and a bit tangy. Add a little more water if it’s too thick.
- Assemble the Salad: In a large bowl, arrange the chopped romaine lettuce as the base. Artfully layer the halved cherry tomatoes, black beans, corn, and sliced red onion on top. Add the diced avocado and the spiced lentils.
- Serve: Drizzle the creamy dressing generously over the top of the salad. Finish by sprinkling the crushed tortilla chips over the entire vegan taco salad for a satisfying crunch. Serve immediately to enjoy the crisp texture.
Tips for the Ultimate Vegan Taco Salad
- Get a Good Crunch: The crushed tortilla chips are essential for the classic taco salad texture. Use a good-quality, salted chip, or bake your own tortilla strips.
- Customize Your “Meat”: The spiced lentils are a great base, but you can also use crumbled tofu, seasoned walnuts, or even seasoned jackfruit for a different texture in your vegan taco salad.
- Fresh is Best: Since this salad relies on fresh ingredients, use ripe avocados and crisp lettuce for the best flavor and texture.
Conclusion
This vegan taco salad is a testament to how creative and flavorful plant-based cooking can be. It is a hearty, vibrant, and delicious meal that is guaranteed to satisfy your cravings for a classic taco night.
The Ultimate Vegan Taco Salad In Just 4 Easy Steps
A fresh and satisfying recipe for a vegan taco salad with a spiced lentil "meat" and a creamy dairy-free dressing.
Ingredients
For the Spiced Lentil “Meat”
- 1 tbsp olive oil
- 1 cup cooked brown or green lentils
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Pinch of garlic powder
- Salt and black pepper to taste
For the Salad
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- 1/2 cup canned black beans rinsed and drained
- 1/2 cup corn fresh, canned, or frozen
- 1/4 cup red onion thinly sliced
- 1 avocado diced
- 1 cup crushed tortilla chips
For the Creamy Dressing
- 1/4 cup vegan sour cream or cashew cream
- 2 tbsp lime juice
- 1 tbsp water
- 1/4 tsp chili powder
- 1/4 tsp cumin
- Salt to taste
Instructions
- Prepare the Spiced Lentils: Heat the olive oil in a small skillet over medium heat. Add the cooked lentils, chili powder, cumin, smoked paprika, and garlic powder. Sauté for 3-5 minutes, stirring to toast the spices and heat the lentils through. Season with salt and pepper to taste.
- Make the Dressing: In a small bowl, whisk together the vegan sour cream, lime juice, water, chili powder, and cumin. Add salt to taste. The dressing should be smooth and a bit tangy. Add a little more water if it’s too thick.
- Assemble the Salad: In a large bowl, arrange the chopped romaine lettuce as the base. Artfully layer the halved cherry tomatoes, black beans, corn, and sliced red onion on top. Add the diced avocado and the spiced lentils.
- Serve: Drizzle the creamy dressing generously over the top of the salad. Finish by sprinkling the crushed tortilla chips over the entire vegan taco salad for a satisfying crunch. Serve immediately to enjoy the crisp texture.
Notes
The spice blend for the lentils is very versatile. Feel free to adjust it to your taste.
