Vegan Taco Salad with Creamy Southwest Dressing

Why you’ll love this recipe

If you’re a taco salad lover, you’ll love this Vegetarian version of the classic taco salad!

It also has additional features Mushroom-Walnut Taco “Meat”, Fresh Vegetables, Creamy Avocado, Black Beans, Corn and a Creamy Chipotle Tahini Dressing To bring it all together.

This too So hearty and satisfying, it’s hard to believe it’s entirely plant-based. The combination of mushrooms and walnuts cooked with spices and chipotle peppers has the perfect texture and flavor to stand up to the meat.

The recipe is also rich in nutrients Plant-based protein and fiber, and it’s also gluten-free.

Let’s take a look at it Check out the ingredients and possible substitutions and how to make it step by step (it’s easy!).

Mushrooms are the walnut taco “meat” ingredient

• mushroom: You can use cremini, portobello (gills removed) or white mushrooms.
• walnut: Use raw walnuts without oil or salt.
• Tamari: Use tamari for gluten-free optional. Soy sauce or coconut aminos can be substituted.
• Chipotle Chili in Adobo: It usually comes in a small can located in the grocery store with other Mexican ingredients. You’ll need a whole pepper for the taco meat and some sauce for the dressing.

For alternative “meat” recipes, You can try tofu sofritas or this lentil, tempeh or black bean taco filling.

Chipotle Tahini Dressing Ingredients

• Nutritional Scream: Adds a nutty, cheesy flavor that makes the sauce taste like queso. I can’t recommend an alternative here.
• mayo: You can use any vegan mayo of your choice.
• Adobo sauce: Scoop this sauce from the can of chipotle peppers used in the taco filling.
• Maple syrup: You can use other sweeteners like agave syrup or honey.
• garlic: You can use garlic powder or substitute a grated or crushed clove of garic.

For a cashew-based version of this dressing, Try this chipotle cashew sauce.

Taco Salad Ingredients

• Black Beans: I think black beans work best here, but you can substitute kidney beans, black-eyed peas, or pinto beans.
• corn: You can use canned, frozen or fresh corn. For extra flavor, try grilling the corn, then chop the kernels for a salad.
• cilantro: Technically optional so feel free to leave out cilantro if you don’t like it.
• Lettuce: This recipe is best with romaine lettuce but you can substitute other salad greens or baby spinach if needed.
• Avocado: Optional but recommended.
• tomato: The recipe calls for cherry tomatoes but you can substitute any other fresh tomatoes as needed.
• onion: Red onion is best but you can substitute white onion, yellow onion or shallot if needed.
• Tortilla chips: Optional but highly recommended for a crunchy topping!

Variations and additions

• Alternative Dressing:
• Additional Vegetables:
• Additional Toppings: Serve with Lime wedges, salsa, sour cream and/or guacamole.
• Wrap it up: For a handheld option, scoop the salad onto a tortilla and fold it into a burrito-style wrap. It’s a convenient and portable way to enjoy your taco salad on the go.
• cheese: If you’re a fan of cheese, sprinkle some dairy-free shredded cheese or crumbled vegan feta on your salad.
• You can use store-bought plant-based ground meat or chicken substitutes or tofu sofritas instead of the walnut-mushroom crumbles.

how to make

Step 1: Make the Taco “Meat”.

Add mushrooms and walnut from a food processor And cut the dal several times.

Do not over process. You’re looking for a coarse, ground meat-like consistency so watch that you don’t overdo it. A few pulses should do the trick.

If not a food processorYou can cut the walnuts and mushrooms by hand, just make sure to cut the mushrooms into a fine dice about the consistency of ground meat.

Next, add Ketchup, chipotle peppers, spices and tamari (or soy sauce) Transfer everything to a food processor and pulse a few times to combine, or to a bowl and mix well.

Heat 1 tbsp oil in a pan Skillet Over medium-high heat and then add the mushroom mixture. Cook for 8-10 minutes until the mushrooms are tender, the liquid has evaporated and it is brown. Season to taste with more salt if needed.

Step 4: Assemble the Salad

Divide the lettuce among 4 bowls then top with the tomato, red onion, avocado and black bean mixture.

Divide the mushroom-walnut crumble between each serving and top with crushed tortilla chips if you like. Drizzle with your desired amount of dressing and dig in!

Recipe FAQs

Storage and preparation

• The black bean and corn mixture can be made a day ahead and stored in the refrigerator.
• The mushroom walnut filling can be made in advance, stored in the refrigerator, and reheated in a skillet before serving (or serving cold).
• The dressing can be made 2-3 days ahead and stored in the fridge. Dilute with water after storage if necessary.
• The assembled salad will keep in a sealed container in the refrigerator for 3-4 days. Leave the avocado until just before serving. If possible, store the dressing separately, although not necessary.