Can I make the salad ahead of time?

You can prepare the components of the salad ahead of time and store them separately or prepare the entire salad in advance. For freshness, I would suggest just making the dressing, walnut-mushroom meat and black bean corn mixture ahead of time then assembling just before serving.

Is this taco salad gluten-free?

The recipe is gluten-free as written. Just be sure to use gluten-free tamari and not soy sauce. If you're adding chips, make sure to check the label to ensure they're gluten-free, as well as any store-bought salsas and seasonings.

The mushroom-walnut meat and dressing has a slightly kick to it from the chipotle peppers. If you're sensitive to heat, I recommend reducing the amount of chipotle pepper and adobo sauce by half. If you enjoy a spicy kick, there are several ways to add heat to your taco salad. You can serev with sliced jalapeños, add a of cayenne pepper or chili flakes to the the mushroom spices, or drizzle hot sauce over the salad.

Can I make this salad nut-free?

Yes. To make this salad nut-free, use this tempeh recipe , lentil taco filling , tofu sofrita , store-bought veggie crumbles or fajita mushrooms instead of the walnut-mushroom meat.

Vegan Taco Salad with Creamy Southwest Dressing

Description

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

Ingredients

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

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Instructions

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.
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.
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.
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.
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.
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.

Nutrition

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

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