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Vegan Taco Salad

This Vegan Taco Salad includes delicious tortilla chips,lentil taco meat, avocado, pasta, corn, legumes and fast and simple dish sour-cream. It is easily customizable to anything you've got available and can be meal-prepped for a quick-lunch on-the-go.
Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 324kcal
Author Susan

Ingredients

For the Lentil Taco Meat

  • 2 cups cooked-green or brown-lentils
  • 1 tsp each onion-powder, garlic-powder, cumin and chili-powder
  • ½ tsp each paprika and oregano
  • 1 cup finely diced white-onion
  • ½ cup water
  • salt and pepper, to taste

For the Tofu Sour Cream

  • ½ cup soft-tofu
  • 1 tbsp apple cider-vinegar
  • 1 tsp garlic-powder
  • pinch of sea-salt
  • 1 tbsp lemon-juice

For the Salad

  • romaine lettuce
  • diced tomato
  • corn
  • diced avocado
  • black-beans, refried-beans or pinto-beans

Instructions

  • To create the lentil taco filling, add the diced-onion & spices into a skillet with a few tbsp of the water. Cook about 5minutes within medium-high heat till tender and fragrant.
  • Add the cooked lentils & the remaining portion of the water then cook for a couple more minutes till the lentils are warmed through and coated in the spices. If necessary, add a little bit of additional water if it begins to dry out.
  • To create the tofu sour-cream, combine all of the ingredients together till smooth.
  • To make the salads, put in a small number of romaine lettuce into a bowl then top with avocado, corn, beans and tomato. Add a few tbsp and roughly 1/2 cup of this lentil mix to every salad.