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Vegan Taco Salad


From the Cookbook The Frugal Vegan


Nut-free, Soy-free, gluten-Free

Serves 4 - 30 minutes to prepare






Ingredients:

1 cup (201 g) brown or green lentils, rinsed

2 Tbsp (15 g) Taco Seasoning (bought or make your own with chili powder, cumin and paprika)

4 cups (188 g) shredded lettuce

1 cup (201 g) black beans, drained and rinsed

2 cups (288 g) corn, drained

1 cup (149 g) cherry tomatoes, halved

½ cup (80 g) salsa or pico de gallo

1 Tbsp (15 ml) olive oil

1 lime, juiced

Cilantro and green onion, option

Avocado and Vegan Sour Cream - optional


Directions:


Cook the lentils according to the package directions. Drain excess water and transfer the cooked lentils to a large mixing bowl. Add the taco seasoning and stirl to thoroughly combine, gently smashing some of the lentils with the back of a fork. Adjust seasonings to taste.


To assemble, divide lettuce, black beans, corn, tomatoes, salsa and lentil taco “meat” among 4 bowls. Drizzle each with a touch of olive oil and lime juice. Garnish with cilantro, green onion, avocado and vegan sour cream if desired.


My recipe and prep:

Using the inspiration of this recipe I made it my own by doing the following:

Instead of shredded lettuce (iceberg) I used spinach and arugula or rocket lettuce.

Instead of 1 cup of black beans I used one can and have added a bit each day.

Instead of 2 cups of corn, I bought organic frozen corn, cooked it the first day and just stored it in the fridge.

I used grape tomatoes instead of cherry

I used pico de gallo as salsa can have extra sugar

I forget the lime juice

I used Avocado

I also added in diced red onions


On Sunday I prepared the lentils and mixed them up with the taco seasoning. Each day I use about ½ cup lentils for the salad.


I prepare the salad daily for lunch.

I tear apart the baby spinach into smaller pieces, then add the lentils, black beans and corn on top of the spinach, mixing them together. For the black beans and corn I just grabbed a couple of finger fulls. Next I added the pico and red onion on top. I put the halved grape tomatoes and avocado on the side and drizzle a little EVOO on top. It’s become a favorite fast! Because it’s so simple and looks like the rainbow! I hope you give it a try and let me know how you like it.


#veganrecipe #tacosalad #vegantacosalad #lentils #easyrecipe #meatlessmonday #eattherainbow #healthychoices #wholefoods #cleaneating

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