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A bowl of vegan taco salad with a creamy dressing drizzled over vegan taco crumbles, lettuce, tomato, avocado, black beans, red onion and corn. There are some tortilla chips on the side.

Vegan Taco Salad

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan


A vegan taco salad so packed with flavour and texture it’s hard to believe it’s completely plant-based!


For the Mushroom Walnut Crumbles

  • 8 oz (225 g) cremini mushrooms
  • 1 (92 g) cup walnuts
  • 1 chipotle chili in adobo, chopped 
  • 2 tbsp (30 mL) tamari
  • 1 tbsp (15 g) ketchup
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • salt and pepper

For the Chipotle Dressing

  • ¼ cup (75 g) tahini 
  • 2 tbsp nutritional yeast
  • 1 tbsp (15 g) mayo
  • 2 tsp adobo sauce, from can of chipotle in adobo
  • 2 tsp maple syrup
  • ½ tsp garlic powder
  • 1 lime juiced
  • 4 tbsp water, plus more to adjust consistency
  • salt

For the Taco Salad

  • 1 (540 ml) can black beans, drained and rinsed
  • 1 1/2 cups (215 g) cooked corn kernels 
  • ½ cup cilantro, chopped
  • 1 tbsp lime zest
  • 2 tbsp lime juice
  • ½ tsp cumin
  • 1 head Romaine lettuce, chopped (8-9 cups, about 270 g)
  • 1 avocado, sliced
  • 2 cups (280 g) cherry tomatoes, halved
  • ½ cup (55 g) red onion, thinly sliced 
  • tortilla chips, for topping
  • salt and pepper


  1. Make Taco “Meat”:  To a food processor, add mushrooms and walnuts. Pulse until evenly chopped. Do not over process, you want a chunky texture, not a puree. If you don’t have a food processor you can chop the mushrooms and walnuts by hand, just make sure the mushrooms are finely diced to the consistency of ground meat.
  2. Add Seasonings: Add the remaining taco meat ingredients to the food processor. Season with salt and pepper. Pulse a few times to combine. If you didn’t use a food processor, mix everything together in a bowl.
  3. Cook Mushroom-Walnut Mix: In a large non-stick pan, heat 1 tbsp oil over medium-high heat. When the pan is hot, add the mushroom mixture. Cook for 8-10 min, stirring occasionally, until mushrooms are tender, liquid has evaporated and mixture is browned. Season with salt to taste.
  4. Make Dressing: While the mushrooms are cooking, make the dressing.  In a medium bowl or glass vessel, add tahini, nutritional yeast, mayo, adobo sauce, maple syrup, garlic powder, lime juice and water. Season with salt, then stir to combine. If dressing seems too thick, add 1-2 tbsp of water to thin.
  5. Mix Beans and Corn: To a medium bowl, add black beans, cilantro, corn, lime zest, lime juice and ½ tsp cumin. Season with salt and pepper, then stir to combine.
  6. Assemble Salads: Divide lettuce between bowls. Arrange tomatoes, onions, avocado and black bean mixture on top. Top with mushroom-walnut mixture. Drizzle dressing over top.  Sprinkle with more cilantro, if desired.  Serve tortilla chips on the side for scooping or crumbled over top.


  • Serving Size: 1
  • Calories: 622
  • Sugar: 15 g
  • Sodium: 1056 mg
  • Fat: 37 g
  • Carbohydrates: 62 g
  • Fiber: 19 g
  • Protein: 23 g

Keywords: vegan taco salad