Vegan Taco Salad

Don't worry, ads are not going to appear on your printed document!

5 from 3 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Vegan Taco Salad is an easy and healthy lunch with over 27 grams of protein per serving and ready in under 20 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-taco-salad/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Total Time20

Servings: Servings

Calories: 456.2kcal

Author: Carine Claudepierre

Ingredients

3 cups Romaine Lettuce chopped
1 can Black Beans (15oz / 400g) drained
1 can Corn Kernel (15oz / 400g) drained
1 cup Cherry Tomatoes
1 batch TVP Taco Meat
⅓ cup Smoked Vegan Cheddar Cheese shredded

Taco Dressing

¾ cup Coconut Yogurt plain, unsweetened
2 tablespoons Garlic Infused Olive Oil
1 tablespoon Lime Juice
4-5 teaspoons Taco Seasoning
1 pinch Salt
1 pinch Chilli flakes or black pepper

US Customary - Metric

Instructions

Prepare the salad dressing: add all the dressing ingredients into a glass jug and stir until smooth. Set aside in a large salad bowl, or divide evenly into 3 jars if you meal prep.
Cook the TVP taco meat following my recipe here; don't add the optional cauliflower rice. When cooked, transfer to a clean plate and cool at room temperature for an hour, then cool in the fridge for 1 hour. You can also meal-prep this part the day before to save time.
Assemble the salad in this order: add the salad dressing, black beans, corn kernel, tomatoes, taco meat, vegan shredded cheddar cheese, and chopped lettuce.
Toss the salad just before eating.
Store in airtight container in the fridge for up to 4 days.

Equipment

Glass Jar (27 Oz)

Nutrition