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A lentil taco salad with tomato, sour cream and pieces of pita in it.

Vegan Taco Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan, Mexican


A hearty vegan salad with delicious lentil taco “meat” and all the fixings. 


For the Lentil Taco Meat

  • 2 cups cooked green or brown lentils
  • 1 cup finely diced white onion
  • 1/2 cup water
  • 1 tsp each garlic powder, onion powder, chili powder and cumin
  • 1/2 tsp each oregano, paprika
  • salt and pepper, to taste

For the Tofu Sour Cream

For the Salad

  • romaine lettuce
  • diced avocado
  • diced tomato
  • corn
  • black beans, pinto beans or refried beans


  1. To make the lentil taco filling, add the diced onion and spices to a skillet with a few tablespoons of the water. Cook for 5 minutes over medium-high heat until soft and fragrant. Add the cooked lentils and the rest of the water and cook for a few more minutes until the lentils are heated through and coated in the spices. If needed, add a bit of extra water if it starts to dry out.
  2. To make the tofu sour cream, blend all the ingredients together until smooth.
  3. To assemble the salads, add a handful of romaine lettuce to a bowl then top with avocado, tomato, corn and beans. Add a couple tablespoons and about 1/2 cup of the lentil mixture to each salad.

Keywords: lentil taco salad, healthy, easy, vegetarian, plant-based