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Vegan Taco Salad

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Ingredients

Warning0 allergens identified

Vegan Taco Salad

Walnut Taco Meat

1 ½ cups walnutsI prefer this with walnut but you can certain try it with pecans or some other nuts

1 ½ cups mushrooms

1 tbsp soy sauce

½ tsp garlic powder

½ tsp onion powder

1 tsp chili powder

½ tsp paprika

¼ tsp oregano

1 ½ teaspoons cumin

1 pinch red pepper flakesOptional

saltTo Taste

black pepperTo Taste

Taco Salad

5 cups romaine

1 handful tortilla chipscrumbled

½ cup pico de gallocan sub with diced tomatoes

½ cup canned cornor fresh/ thawed as desired

½ cup black beanscooked

Lime wedgefor serving

½ avocadodiced

⅓ vegan sour cream

⅓ cup salsa

In the base of your food processor, combine the walnuts, mushrooms, soy sauce, and spices (garlic powder, onion powder, chili powder, paprika, oregano, cumin, s+p, and optional pepper flakes). Pulse in small spurts for about 30 seconds or until the mixture is roughly the size of ground meat.

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Once shimmering, add in the walnut mixture and saute for 5 minutes, stirring often. The mixture doesn’t necessarily need to cook but I like to heat it through and get the edges of the “meat” a little crispy. You can cook it upwards of 10 minutes if you’d like too.

Make the dressing by mixing together the sour cream and salsa until combined.

Assemble the salads by evenly dividing all of the ingredients among 2 bowls. You can also make 4 smaller salads as desired!

For meal prep: mix together the salad, corn, and pico de gallo. In a separate container, mix together the vegan meat and black beans. Before serving, heat up the meat mixture and place it on top of the lettuce along with the remaining ingredients and dressing.

ENJOY!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Spices First 🌶️
Bloom the cumin, oregano, paprika, and chili powder in a dry pan for 30 seconds before adding to mushrooms and walnuts to unlock deeper, more complex flavors.
Create a Crispy Walnut-Mushroom Base 🍄
Sauté mushrooms until golden brown and remove excess moisture before adding walnuts; this creates a hearty, meaty texture that mimics ground taco meat perfectly.
Build Layers with Timing ⏱️
Add tortilla chips as the final step right before serving to maintain their crunch; assemble the salad components separately and combine just before eating for optimal texture contrast.
Balance Your Acid and Creaminess ⚖️
Dress romaine with fresh lime juice and a pinch of salt first, then top with vegan sour cream dollops to prevent sogginess while maintaining that tangy, creamy element.
Maximize Flavor with Soy Sauce Umami 🌟
Mix soy sauce into the spice blend for the mushroom-walnut mixture to add savory depth and richness that elevates the vegan 'meat' component significantly.