Vegan Taco Salad Recipe

Hi guys! As I mentioned earlier this month I’ve been wanting to share more recipes with you all. It’s taken me a little while to figure out logistically how and when to shoot this content but I’m learning how to work it into my routine. Today I’m going to be sharing a super easy, yummy, and healthy recipe that Clayton and I enjoy all the time!

I like to think of Taco Salad as the skinny version of tacos. It’s also a bit of a lighter meal than tacos if you’re in the mood for something more refreshing and not so heavy.

Ingredients

1 bag Gardein Meatless Ground Meat

Olive Oil

Cumin

Crushed Red Pepper

Garlic Salt

Paprika

Mexican Chili Powder

Romaine Lettuce

1 8oz. can black beans

Canned tamed jalapenos

Corn tortillas

Tofutti Sour Cream

Lime

Follow Your Heart vegan ranch

Chalula

Fresh tomato

Avocado

Frozen white corn

Go Veggie VEGAN Mexican cheese blend (make sure to get the vegan one because they have one that is just lactose free and is not vegan as well)

How To:

Step 1: Pan fry gardein in 3-4 tablespoons of Olive oil until very crispy but not burnt maybe 7-10 minutes on medium – high heat. Stir in garlic salt, cumin, red pepper, paprika and Mexican chili powder.

Step 2: Pan fry or oven bake cut tortilla strips for a garnish. We usually cut up 3-4 tortillas into small strips. I prefer oven baked with a drizzle of Olive oil at 350 degrees for 10 minutes or so.

Step 3: Heat up black beans and corn in two separate pans. Keep heat low – medium.

Step 4: Chop the Romaine into thin strips

Step 5: Combine about 3/4 cup vegan ranch with 1-2 tablespoons of chalula and the juice of half a lime

Step 6: Chop tomato, avocado and jalapeños.

Step 7: Begin layering the salad. First lettuce, then meat, then corn and beans, then avocado, tomato, jalapeños, tortilla strips, sour cream, and finally drizzle with dressing and vegan cheese.

Enjoy! xo

Let me know what recipes you guys would like to see next! 🙂