This healthy vegan taco salad is perfect for Taco Tuesday or your next party! It’s super delicious, packed with Mexican flavors, and it’s really easy to make!
Why This Recipe Works
I absolutely LOVE this vegan taco salad! It’s loaded with all your taco favorites like fresh lettuce, vegan ground beef, corn, tomatoes, kidney beans, avocado, salsa, pickled jalapeños, vegan cheese, and sour cream. And of course don’t forget the crunchy tortilla chips.
It tastes just like regular tacos, but it’s much lighter and healthier. So you can enjoy it more often and feel better. And it’s much easier to make than tacos and also easier to eat. Just place all ingredients in a bowl, toss them, and you’re good to go.
Besides, it makes a great recipe for meal prep. Store the individual components in different containers and they will last in the fridge for days.
It makes the perfect meal prep recipe for work or school. And it’s packed with protein thanks to the kidney beans and the vegan ground beef crumbles. Of course it also makes a great dinner for the whole family!
And you could also serve it at your next party. I’ll promise you it will be gone super quick and people will be begging you for the recipe!
What Goes Into This Recipe
- Lettuce – I used Romain lettuce.
- Tomatoes – cherry tomatoes or larger tomatoes (diced).
- Tortilla Chips – use a vegan-friendly brand. Most tortilla chips are vegan but some may contain cheese and buttermilk.
- Vegan Ground Beef Crumbles – use your favorite brand.
- Corn – canned or frozen.
- Salsa – use your favorite store-bought salsa or make a homemade version.
- Kidney Beans – canned. You could also replace them with black beans.
- Vegan Sour Cream & Vegan Cheese – use your favorite brands.
- Guacamole – you could also add diced avocado instead.
- Green Onions
- Pickled Jalapeños
- Lime – fresh lime juice.
- Cilantro – freshly chopped.
How To Make This Recipe
1. Step: Roughly chop the lettuce. Cut the cherry tomatoes into halves and the green onions into rings.
2. Step: In a large pan, cook the vegan ground beef crumbles according to the instructions on the package.
3. Step: Place all ingredients in a large bowl, toss, and serve.
Recipes Notes
- I usually use a store-bought salsa for this recipe to make things easier. If you like you could season it with paprika powder, onion powder, and cumin. Or also add a bit of hot sauce for a spicier version.
- Leave out the pickled jalapeños if you’re serving this vegan taco salad for kids. Just add them to your own bowl later on. I can’t get enough of them!
- For an even healthier version with lower calories, you can replace the vegan sour cream with vegan yogurt. Make sure to use an unsweetened plant-based yogurt, preferably a Greek-style yogurt.
Frequently Asked Questions
How Long Does This Taco Salad Last?
I recommend storing the individual ingredients in different containers in the fridge. This way everything will last up to 3-4 days.
Already tossed salad will last up to 1 day in the fridge. It will still be fine to eat after a day, but it will become soggy.
Any Ideas for Possible Add-Ins?
Yes, this taco salad is also great with:
- pickled red onion
- bell pepper
- mushrooms
- roasted sweet potatoes (cubed or cut into wedges)
- olives
Related Recipes
- Taco Pasta Salad
- Jackfruit Tacos
- Tofu Tacos
- Taco Cups with Black Beans
- Taco Pasta with Black Beans
- 16 Drool-Worthy Vegan Tacos
I Love To Hear From You!
I hope you like this vegan taco salad as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Taco Salad
Ingredients
- 2 heads Romain lettuce
- 6 oz vegan ground beef crumbles
- 5 oz vegan tortilla chips or more if you like
- 1 can kidney beans
- 2 cups canned or frozen corn
- 3/4 cup vegan sour cream
- 3/4 cup salsa
- 1 1/2 cups cherry tomatoes
- 2 green onions
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup pickled jalapeños optional. Skip for kids!
- 1 cup shredded vegan cheese
- 1/2 cup guacamole
Instructions
- Roughly chop the lettuce. Cut the cherry tomatoes into halves and the green onions into rings.
- In a large pan, cook the vegan ground beef crumbles according to the instructions on the package.
- Crush some of the tortilla chips with your hands. Place all ingredients in a large bowl, toss, and serve.
Notes
- I usually use a store-bought salsa for this recipe to make things easier. If you like you could season it with paprika, onion powder, and cumin. Or also add a bit of hot sauce for a spicier version.
- Leave out the pickled jalapeños if you're serving this vegan taco salad for kids. Just add them to your own bowl later on. I can't get enough of them!
- For an even healthier version with lower calories, you can replace the vegan sour cream with vegan yogurt. Make sure to use an unsweetened plant-based yogurt, preferably a Greek-style yogurt.
Leave a Reply