Vegan Taco Salad

Vegan Taco Salad-6-1

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What You Need

  • 1 head Dandy® romaine, chopped
  • 1 (15) oz can kidney beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 4 green onions, sliced
  • Tortilla chips, for serving

For The Lentil Taco Meat:

  • 1 tablespoon avocado oil
  • 2 ½ cups cooked lentils
  • 4 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt

For The Dressing:

  • ½ cup raw cashews, soaked overnight and drained
  • 6 tablespoons water
  • 4 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons finely minced onion
Find Dandy Romaine

Make It

To Make The Taco Meat:

Add the oil to a large skillet over medium-high heat. Add in the lentils and seasonings. Sauté until the lentils are warmed through and the spices are fragrant. 

For The Dressing:

Add the cashews, water, ketchup, vinegar, salt, and pepper into a high-speed blender. Blend until smooth. Pour into a bowl and stir in the pickle relish and onion.

To Serve:

Form an assembly line with the lettuce, lentil taco meat, beans, toppings, tortilla chips, and dressing. Let everyone build their own bowl and enjoy!

Recipe by Darn Good Veggies

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