Prepare to be blown away by this mouthwatering vegan taco salad that’s bursting with Mexican flavors. With crisp lettuce, savory vegan ground beef, crunchy tortilla chips, and all the fixings, it’s a crowd-pleaser that will leave everyone coming back for seconds!
Why This Recipe Works
Are you looking for a delicious and comforting meal that is packed with flavor? Then this vegan taco salad is a must-try! It’s a crowd-pleaser that will impress your friends and family at gatherings, and it’s also perfect for a quick and satisfying weeknight dinner. We just can’t get enough of it.
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.
So let’s talk about why this recipe works like a charm. The fresh Romain lettuce provides a crisp and refreshing base, while the vegan ground beef adds a savory and satisfying touch. The corn and tomatoes bring a burst of sweetness and juiciness and the salsa and fresh lime juice add a nice tang. And let’s not forget about the creamy avocado and vegan sour cream that perfectly balance out this dish.
Not only is this vegan taco salad incredibly delicious, but it’s also a nutritious powerhouse. It’s packed with plant-based protein from the kidney beans and vegan meat crumbles.
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.
It’s a delicious plant-based version of the classic taco salad that will feel you nourished and energized for hours. So grab a big bowl and make this vegan taco salad for your next gathering with friends and family or simply serve it as a quick and satisfying weeknight dinner for the whole family.
Ingredients & Substitutions
- Lettuce – I used Romain lettuce.
- Tomatoes – cherry tomatoes. You could replace them with 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 red 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.
Tips & Tricks
- 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.
Storing
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.
Variations
The taco salad is super versatile. Here are some ideas for possible add-ins:
- pickled red onion
- bell pepper
- mushrooms
- roasted sweet potatoes (cubed or cut into wedges)
- olives
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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!
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Sina
Vegan Taco Salad
Equipment
- 1 large bowl
- 1 sharp knife
- 1 chopping board
- 1 spoon
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.
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