Vegan Taco Salad Recipe

Vegan Taco Salad Recipe

from tastingtable.com

Ingredients

  • 1 tablespoon avocado oil
  • 4 garlic cloves, minced
  • 2 cups cooked green or brown lentils
  • 1 cup walnuts, diced
  • 2 chipotle peppers from a can + 2 teaspoons of the sauce they are packed in
  • 1 14.5 ounce can fire roasted tomatoes (undrained)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 2 romaine hearts, chopped
  • 1 15.5 ounce can black beans, drained
  • 1 1/2 cups corn
  • 1 large tomato, diced
  • 1/4 cup red onion, diced
  • 1 2.25 ounce can sliced black olives
  • 1/4 cup cilantro, chopped
  • 1 avocado, sliced or chopped
  • 1/2 cup dairy-free sour cream
  • 1/2 cup salsa
  • 2 teaspoons taco seasoning

Directions

  1. 1

    Add the oil to a frying pan and heat to medium high. Drop in the garlic and sauté for 3 minutes.

  2. 2

    Add the lentils and walnuts and cook for 3 more minutes. Then add the chipotle peppers, chipotle sauce, fire-roasted tomatoes, cumin, oregano, and salt. Cook on low for 15 minutes.

  3. 3

    Put the romaine in a large bowl, then add the taco meat, black beans, corn, tomato, red onion, black olives, and cilantro.

  4. 4

    In a small bowl mix the sour cream, salsa, and taco seasonings for the dressing.

  5. 5

    Pour the dressing over the salad ingredients and toss well. Garnish with lime.