this vegan taco salad is made with vegan ground beef, pinto beans, bell peppers, corn, tortilla chips, and a creamy salsa dressing. a delicious and filling salad that is perfect for lunch or dinner.
A taco salad is always one of my favorite recipes and something I make probably once a week. It is great to throw some things you might have lying around in the fridge like leftover beans or use that half open jar of salsa. It is a filling, delicious salad because there is plenty of fiber and plant-based protein.
The Salad Ingredients
- Romaine Lettuce: you can really use any lettuce you like as a base but I suggest romaine lettuce or iceberg lettuce.
- Vegan Ground Beef: you can use any vegan ground beef substitute you like. I really like the one from Abbot’s Butcher. It is pea protein based and delicious. There are so many brands out there. You can always also substitute this for TVP or pea protein crumbles.
- Pinto Beans: you can use any beans you like I am just partial to pinto beans.
- Corn: I use frozen corn but you can use fresh too.
- Vegan Cheddar Shreds: I like the Follow Your Heart one! It tastes yummy sprinkled on top.
- Chips: crumble a few tortilla chips up they are a yummy crunchy addition!
Creamy Salsa Dressing
The dressing is made of 4 ingredients. Vegan yogurt, salsa, red pepper flakes, and a little agave. You just throw it all in a blender and you get a super delicious dressing. You can use any salsa you like spicy, mild, green, red – whatever you want to use. The little bit of agave/maple syrup is just there to enhance a little more sweetness in the tomatoes and salsa. The vegan yogurt makes it nice and creamy, it also adds a bit of tang!
Taco Salad Variations
The fun part of taco salads are you can really play around and do fun things with it! Try serving this up in a tortilla shell instead of on a plate. Experiment with adding different kinds of beans or vegan meat. Add in more veggies if you like. There are so many ways to customize this to your preferences. So, just play around with this recipe and have fun. You can throw in some rice, quinoa, or even pasta to make a taco pasta salad.
More Salad Recipes
Vegan Taco Salad FAQ
- Is this recipe gluten free? Yes, as long as you use corn tortilla chips and there’s no gluten in your vegan ground beef.
- Is this recipe nut free? Yes, as long as you use a nut free vegan yogurt.
- Is this recipe soy free? Yes, as long as you use a soy free vegan yogurt and soy free vegan ground beef.
- Is this recipe good for meal prep? It can be! I would just leave the dressing off and in a separate container. Before enjoying you can drizzle the dressing on top.
- How long does the dressing last? Up to 3 days in the fridge.
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Vegan Taco Salad
Equipment
Ingredients
Dressing
- 3 tablespoons (45g) vegan yogurt, unflavored and unsweetened
- 2 tablespoons (50g) salsa, of choice
- 1 teaspoon (5g) agave or maple syrup
- ½ tablespoon (7ml) water
- Pinch red pepper flakes optional
Salad
- 1 head romaine lettuce (100g), finely chopped
- 3 ounces (85g) cooked vegan ground beef
- ½ cup (130g) pinto beans, drained and rinsed
- ½ ounce (14g) vegan cheddar cheese shreds
- ½ ounce (14g) tortilla chips, crumbled
- 2 ounces (60g) corn, frozen or fresh
- ½ small bell pepper (2 ounces/60g), chopped
Instructions
- Prepare the vegan ground beef according to package directions. This is also a great way to use up any vegan ground beef you may have leftovers of.
- If using frozen corn microwave or cook on the stove to warm. If using fresh you can cook or even enjoy raw.
- Prepare the dressing by adding all the ingredients into a blender. Blend until smooth. Taste and add in any seasonings or salt to preference.
- Prepare the salad by adding all the ingredients into a bowl. Top with the dressing. Toss to coat everything and enjoy.
Video
Notes
- Optional you can add in some pickled jalapeño on top
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This is a really delicious salad. It will be my go to taco salad from now on. The dressing is so so good and so simple. I used vegan sour cream in place of the yogurt because that’s what I had. I’m going to take this salad to an upcoming bbq.
Hi Diane! oh yay I am so so glad you enjoyed it thank you for trying! Yes vegan sour cream is so perfect in here too. thank you for leaving a review and comment!!