Vegan Taco Salad with Creamy Southwest Dressing

Why You’ll Love this Recipe

If you’re a taco salad lover, you’ll love this vegan version of classic taco salad!

It features mushroom-walnut taco “meat”, fresh vegetables, creamy avocado, black beans, corn and a creamy chipotle tahini dressing to bring it all together.

It’s also so hearty and satisfying, it’s hard to believe it’s completely plant-based. The combination of mushroom and walnut cooked in spices and chipotle pepper has the perfect texture and flavour to stand-in for meat.

The recipe is also full of nutrition, including plenty of plant-based protein and fibre, and it’s gluten-free as well.

Let’s take a look at the ingredients needed and possible substitutions and go over how to make it step-by-step (it’s easy!).

Mushroom Walnut Taco “Meat” Ingredients

• Mushrooms: You can use cremini, portobello (remove gills) or white mushrooms.
• Walnuts: Use raw walnuts with no added oil or salt.
• Tamari: Use tamari for a gluten-free optional. Soy sauce or coconut aminos may be substituted.
• Chipotle Pepper in Adobo: This comes in a small can usually located with other Mexican ingredients in the grocery store. You’ll need one whole pepper for the taco meat and some of the sauce for the dressing.

For alternative “meat” recipes, you could try tofu sofritas or this lentil, tempeh or black bean taco filling.

Chipotle Tahini Dressing Ingredients

• Nutritional Yeast: Adds a nutty, cheesy flavour that makes the sauce taste like queso. I can’t recommend a substitute here.
• Mayo: You can use any vegan mayo you like.
• Adobo Sauce: Scoop this sauce from can of chipotle peppers used in the taco filling.
• Maple Syrup: You can use another sweetener such as agave syrup or honey.
• Garlic: You can use garlic powder or substitute a grated or crushed clove of galric.

For a cashew-based version of this dressing, use this chipotle cashew sauce.

Taco Salad Ingredients

• Black Beans: I think black beans work best here but you could substitute kidney beans, black eyed peas or pinto beans.
• Corn: You can use canned, frozen or fresh corn. For extra flavour, try grilling corn on the cob then cutting off the kernels for the salad.
• Cilantro: Technically optional so feel free to leave it out if you don’t like cilantro.
• Lettuce: This recipe is best with Romaine lettuce but you could substitute another salad green or baby spinach if needed.
• Avocado: Optional but recommended.
• Tomato: The recipe calls for cherry tomatoes but you can substitute any other fresh tomato as needed.
• Onion: Red onion is best but you could substitute white onion, yellow onion or shallot if needed.
• Tortilla Chips: Optional but highly recommend for a crunchy topping!

Variations & Additions

• Alternative Dressings:
  • Cilantro Lime Dressing
  • Cashew Chipotle Sauce
  • Avocado Crema (could add this in addition to the chipotle dressing)
  • Avocado Ranch Dressing
• Additional Veggies:
  • bell pepper or fajita pepper and onion
  • roasted sweet potato
  • roasted cauliflower
  • shredded cabbage
  • green onion
• Extra Toppings: Serve with lime wedges, salsa, sour cream and/or guacamole.
• Wrapping it Up: For a handheld option, scoop the salad into a tortilla and fold it into a burrito-style wrap. It’s a convenient and portable way to enjoy your taco salad on the go.
• Cheese: If you’re a fan of cheese, sprinkle some dairy-free shredded cheese or crumbled vegan feta on your salad.
• You could use any store-bought plant-based ground meat or chicken alternative or tofu sofritas instead of making the walnut-mushroom crumbles.

How to Make

Step 1: Make the Taco “Meat”

Add the mushrooms and walnuts to a food processor and pulse-chop a few times.

Do not over process. You’re looking for a chunky, ground meat-like consistency so watch you don’t over do it. A few pulses should do the trick.

If you do not have a food processor, you can chop the walnuts and mushrooms by hand, just be sure to chop the mushrooms to a fine dice about the consistency of ground meat.

Next, add the ketchup, chipotle pepper, spices and tamari (or soy sauce) to the food processor and pulse a few times to combine, or transfer everything to a bowl and mix well.

Heat 1 tbsp oil in a skillet over medium-high heat and then add the mushroom mixture. Cook for 8-10 minutes until the mushrooms are tender, the liquid has evaporated and it’s browned. Season to taste with more salt, if needed.

Step 4: Assemble the Salad

Divide the lettuce between 4 bowls then arrange the tomatoes, red onion, avocado and black bean mixture over top.

Divide the mushroom-walnut crumble between each serving and crumble crushed tortilla chips over top, if you like. Drizzle with your desired amount of dressing and dig in!

Recipe FAQs

Storing & Prep

• The black bean and corn mixture can be made a day ahead and stored in the fridge.
• The mushroom walnut filling can be made in advance, stored in the fridge and reheated in a skillet before serving (or served cold).
• The dressing can be made 2-3 days in advance and stored in the fridge. Thin with water after storing if needed.
• The assembled salad will keep in the fridge for 3-4 days in a sealed container. Leave the avocado off until just before serving. If possible, store the dressing separately, though not required.