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 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 324kcal
Author Susan
Ingredients
For the Lentil Taco Meat
2cupscooked-green or brown-lentils
1tspeach onion-powder, garlic-powder, cumin and chili-powder
½tspeach paprika and oregano
1cupfinely diced white-onion
½cupwater
salt and pepper, to taste
For the Tofu Sour Cream
½cupsoft-tofu
1tbspapple cider-vinegar
1tspgarlic-powder
pinch of sea-salt
1tbsplemon-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.