Vegan Taco Salad

An easy and healthy Vegan Taco Salad. Made with a lentil/walnut taco meat, black beans, cherry tomatoes, and avocado and dressed with creamy avocado salsa for a wholesome plant-based gluten-free meal. 

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Course: Salad
Cuisine: Mexican, Vegan
Keyword: Vegan Taco Salad
Servings: 4 people
Calories: 401 kcal
Author: Sarah McMinn
Ingredients
Taco Salad
  • 1 batch walnut/taco meat, recipe to follow
  • 2 heads romaine lettuce, chopped
  • 1 1/2 cup black beans
  • 1 cup cherry tomatoes, halved
  • 2 small avocado, divided
  • 3 small corn tortillas
  • 1 tbsp coconut oil
  • 1/4 cup salsa
  • 1 lime, juiced
  • 1/2 -1 tsp salt
  • water, as needed
Walnut/Taco Meat
  • 1/2 cup green lentils
  • 1/2 cup walnuts, chopped into small pieces
  • 1 tbsp coconut oil
  • 1/4 cup white onion, minced
  • 3-4 cloves garlic
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp cumin
Instructions
  1. Cook the lentils according to package instructions. 

  2. While lentils are cooking, heat 1 tbsp of coconut oil in a medium cast iron skillet over medium heat. Once the oil is hot, add onions and garlic and sauté for 5 minutes, stirring frequently, until onions are translucent and fragrant. 

  3. Add salt, chili, and cumin and stir to coat. Stir in walnuts and continue to sauté for another 5 minutes until walnuts are slightly toasted. Transfer walnut/onion mixture to a food processor. Add cooked lentils and pulse a few times until a beef-like texture has formed. Set aside. 

  4. To make the avocado salsa dressing, place 1 avocado, salsa, 1/2 tsp salt, and lime juice in a blender. Blend until smooth. If it's too thick, add a little water, 1 tablespoon at a time, until you have a creamy, pourable consistency. Taste and adjust salt and lime as needed. 

  5. In a small frying pan, heat up the remaining 1 tablespoon of coconut oil. Once hot, add corn tortillas and fry until golden and crispy, about 3 minutes per side. Remove from heat, dab off excess oil with paper towel and cut into thin strips. 

  6. Cube the other avocado.

  7. In a large salad bowl combine chopped Romain, lentil/walnut taco meat, black beans, tomatoes, the other half of the avocado, and tortilla strips. Toss with avocado salsa dressing and serve immediately or store in an airtight container in the refrigerator. The salad should be served within 3 hours. 

Nutrition Facts
Vegan Taco Salad
Amount Per Serving
Calories 401 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Sodium 449mg20%
Potassium 1462mg42%
Carbohydrates 47g16%
Fiber 21g88%
Sugar 6g7%
Protein 18g36%
Vitamin A 27725IU555%
Vitamin C 28.6mg35%
Calcium 166mg17%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.