Vegan Beef Taco Salad
Elevate your salad game with this vibrant and satisfying Vegan Beef Taco Salad, a plant-based twist on a Tex-Mex classic. Packed with bold flavors and hearty textures, this salad features perfectly seasoned plant-based ground "beef," crisp romaine, sweet corn, zesty lime, creamy avocado, and protein-rich black beans. A generous garnish of vegan sour cream, fresh cilantro, and an optional kick of jalapeño takes it to the next level, while crunchy crushed tortilla chips bring the perfect contrast. Quick and easy to prepare in just 30 minutes, this nutritious, gluten-free, and dairy-free recipe is perfect for a wholesome weeknight dinner or a crowd-pleasing meal. Whether you're vegan, vegetarian, or simply looking for a delicious meat-free option, this taco salad will leave everyone at the table coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 12 ounces plant-based ground 'beef' or crumbles
- 2 tablespoons taco seasoning
- 0.25 cup water
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 large ripe avocado, diced
- 1 lime, juiced
- 0.5 cup vegan sour cream
- 0.25 cup fresh cilantro, chopped
- 1 small jalapeño, sliced (optional)
- 1 cup tortilla chips, crushed
- to taste salt and pepper
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Stir in the plant-based ground 'beef' and cook, breaking it up with a spatula, for about 5-6 minutes or until it's browned.
Add the taco seasoning and 1/4 cup of water. Stir well to combine and let it simmer for 2-3 minutes until the flavors meld together. Remove from heat and set aside.
In a large salad bowl, add the chopped romaine lettuce, halved cherry tomatoes, black beans, corn, and diced avocado.
Drizzle the lime juice over the salad ingredients and gently toss to combine.
Divide the salad mixture into serving bowls and top each with a portion of the vegan taco 'meat'.
Garnish each salad with a dollop of vegan sour cream, a sprinkle of chopped fresh cilantro, and slices of jalapeño, if using.
Add a handful of crushed tortilla chips on top for extra crunch.
Season with salt and pepper to taste, and serve immediately.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5348 mg | 233% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 30.8 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4756 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
