Vegan Taco Salad

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.

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!

Course Salad

Cuisine Mexican

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 365kcal

Author Marly McMillen

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
⅓ cup salsa
1 cup tortilla chips
½ cup vegan sour cream

Cups - Metric

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).

Nutrition