Vegan Taco Salad
This vegan taco salad is a delicious, single-serve recipe that is amazing. Filled with yummy toppings and a creamy salsa dressing.
Equipment
- Blender
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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