Vegan Taco Salad

This vegan taco salad is a feast of flavors, combining taco-infused veggie crumbles and all the right toppings over crispy lettuce greens. We’re always sure to serve ours with some Air Fryer Tortilla Chips to add some crunch.

A vegan taco salad is topped with veggie taco meat, black beans, sliced jalapeños and more. There is more ingredients in the background, such as cherry tomatoes and lettuce.

I’m the queen of salads and this vegan taco salad has been a long-time favorite. In fact, coming together over taco salads is one of my family’s favorite feasts. Of course, we love having all the right toppings on hand. Toppings are the key to serving the best taco salads!

Why This Recipe is a Winner

  • Adding taco seasoning to veggie crumbles is a great way to make a plant-based taco topping
  • Using black beans as a topping keeps this recipe simple to make and filling
  • Placing dollops of vegan sour cream adds creamy texture and tangy flavors to every bite.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Olive oil — Just about any vegetable oil will work. If you prefer cooking without oil, simply cook the onions in a bit of vegetable broth or water.
  • Veggie crumbles — Use your favorite vegan veggie crumbles, such as Gardein, Bocca, or Beyond Beef. If using plant-based meats, be sure to read the package for cooking instructions (many of them require precooking).
  • Taco seasoning — Use a store-bought packet or homemade Taco Seasoning.
  • Shredded greens — My hands-down favorite is romaine, but you can also use iceberg, green leaf, or any of your favorite greens.
  • Onion — I prefer red onion for its color and mild flavor, but you can substitute a sweet yellow onion or even green onions.
  • Cherry tomatoes — I love cherry tomatoes for salads because they are more compact and sweeter.
  • Vegan cheddar shreds — There are many brands of vegan cheddar these days. I rotate between Daiya and Follow Your Heart.
  • Avocado — You’ll need one avocado or substitute Vegan Guacamole.
  • Jalapeño — Removing the seeds takes away most of the heat, leaving behind some very flavorful pepper slices. I highly recommend it, but if you’re nervous about any spice at all, you can leave these out.
  • Black beans — You’ll need one can of black beans.
  • Salsa — Use your favorite salsa to drizzle over the top of your salad.
  • Tortilla chips — You can crumble some tortilla chips over your salad or serve them whole on the side. I love using these Air Fryer Tortilla Chips to keep it healthy!
  • Vegan sour cream — This is another optional ingredient, but it adds a lot of flavor. You can find vegan sour cream in most major grocery stores or health food stores. You can substitute Cashew Cream.

Ingredient Spotlight

Veggie crumbles sit in a glass bowl on a white counter.

What Veggie Crumbles are Best?

Veggie crumbles are made from a variety of plant-based ingredients. You can use veggie crumbles as a substitute for hamburger in your recipes. Some plant-based meat products require cooking before adding them to your recipes, so read the package instructions. You can buy veggie crumbles at many grocery stores and health food stores.

How to Make This Recipe

  1. Cook onions in an oiled skillet until tender.
  2. Add veggie crumbles to the skillet and cook until heated through.
  3. Stir in the taco seasoning and remove from heat.
  4. Add the lettuce, cut cherry tomatoes, and slivered red onions to a large serving bowl (or 6 individual servings).
  5. Add the remaining toppings and veggie crumbles over the salad. 
  6. Serve as is or add a favorite dressing (see options below).

Here are more detailed instructions with step-by-step photos:

Step One: Make Taco Veggie Crumbles

  1. Place a skillet over medium heat and add oil. Cook until shimmering.
  2. Add onions and cook until tender, around 5 minutes.
  3. Next, add veggie crumbles and cook until heated through.
  4. Stir in the taco seasoning and remove from heat.
A hand holds a small bowl of spices pouring it over a skillet full of veggie crumbles.

Step Two: Prepare the Salad

  1. Add the lettuce, cut cherry tomatoes, and slivered red onions to a large serving bowl (or 6 individual servings).
  2. Add the remaining toppings and taco veggie crumbles over the salad. 
  3. Serve as is or add additional dressing.

Frequently-Asked Questions

Are there vegan toppings for taco salad?

Many taco salad toppings are plant-based such as jalapeños, corn, beans, salsa, and more. Simply substitute vegan veggie crumbles in place of taco meat and vegan cheese in place of cheddar cheese, and you’ll have a delicious vegan dinner ready in minutes!

Can you freeze taco salad?

Although you can freeze some of the toppings, such as beans and guacamole, the salad itself is not suited for freezing. However, having some frozen toppings on hand is a great way to make this salad fast!

A bowl holds a salad with lots of toppings, such as chopped guacamole, taco veggie crumbles, black beans, vegan cheddar cheese, and more. There is a head of lettuce and tomatoes in the background.

Serving Suggestions

You can serve this vegan taco salad with salsa, or add some tasty vegan dressings. Here are my favorite sauce and dressing toppings for this salad:

Storage Tips

Store individual ingredients in separate containers in the fridge for up to 3 or 4 days. Once the salad is combined, it can keep up to 2 days in the fridge, but the lettuce can begin to wilt quickly once combined with other ingredients. You can freeze the taco veggie crumbles, but the rest of the ingredients are not recommended for freezing.

Looking down on a taco salad with lots of veggie toppings, such as red onions, cherry tomatoes, and more. There are sliced limes, a jalapeño, red cherry tomatoes, and more lettuce situated around the bowl.

Vegan Salad Meals

We hope you love this vegan taco salad as much as we do! If you’re a salad fan like me, serve any of these salads as a meal or side dishes to your favorite entrees.

A bowl holds a salad with lots of toppings, such as chopped guacamole, taco veggie crumbles, black beans, vegan cheddar cheese, and more. There is a head of lettuce and tomatoes in the background.

Vegan Taco Salad

This tasty vegan taco salad is a meal that serves as a perfect and healthy alternative to traditional tacos. It's surpsisingly easy to make, not to mention a beautiful salad, too!
5 from 4 votes
Course: Salad
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 365kcal

Ingredients

Veggie Taco Meat

  • 1 teaspoon olive oil
  • ¼ cup chopped onions
  • 2 cups veggie crumbles (see notes)
  • 2 tablespoons taco seasoning

Salad

  • 8 cups shredded greens (iceburg, romaine, or your favorite greens)
  • ¼ cup red onion, cut into slivers
  • 1 cup cherry tomatoes
  • 1 cup vegan cheddar shreds

Toppings

  • 1 avocado, peeled, pitted, and cut into chunks
  • 1 jalapeno, seeded and sliced
  • 1 cup black beans, drained
  • cup salsa
  • 1 cup tortilla chips
  • ½ cup vegan sour cream

Instructions

For the Veggie Taco Meat:

  • Add the oil to a skillet over medium heat and cook until shimmering. Add onions and cook until tender, 3 to 5 minutes. Add veggie crumbles and cook until heated through.
  • Stir in the taco seasoning and remove from heat.

For the Salad:

  • Add the lettuce, cut cherry tomatoes, and slivered red onions to a large serving bowl (or 6 individual servings). Add the remaining toppings and veggie crumbles over the salad.
  • Serve as is or add additional dressing, such as vegan ranch dressing, Catalina, or Vegan Big Mac Sauce (simiilar to Thousand Island Dressing).

(The products above contain sponsored links to products we use and recommend)

Calories: 365kcal | Carbohydrates: 40g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 667mg | Potassium: 560mg | Fiber: 8g | Sugar: 4g | Vitamin A: 951IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 4mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

3 Responses to Vegan Taco Salad

  1. Avatar thumbnail image for MarlyGenie Reply

    5 stars
    This was dinner tonight! Everyone, even the carnivores, gave it a thumbs up!

  2. Avatar thumbnail image for MarlyBonnie Reply

    5 stars
    I have always loved taco salad and these vegan version is amazing!

    • Avatar thumbnail image for MarlyMarly

      So glad you like it, Bonnie!

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