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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!
Course Salad
Cuisine Mexican
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 365kcal


Veggie Taco Meat

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


  • 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


  • 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


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).


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