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This Vegan Taco Salad is a no-cook weeknight dinner recipe. The homemade Thousand Island dressing is a healthy alternative to a store bought bottle.


Servings

4 servings

Total time

30 minutes

Cuisines

Mexican

Courses

Lunch


Ingredients

  • 1 head romaine, (cut into bite sized pieces)
  • 1 can kidney beans, (drained and rinsed)
  • 3 tomatoes, (chopped)
  • 4 green onions, (sliced)
  • ¼ cup sliced black olives
  • tortilla strips, (for serving)
  • 1 oz package tempeh
  • 1 tablespoon avocado oil
  • 4 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ cup raw cashews (soaked overnight and drained)
  • 4 tablespoons water
  • 3 tablespoons natural ketchup
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons finely minced onion
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper


Method

  1. Add the oil to a large skillet over medium-high heat. Crumble the tempeh into the pan and add in the seasonings. Continue to sauté, stirring often, until the tempeh gets crispy around the edges. Remove from the heat and set aside.
  2. Add the cashews, water, ketchup, balsamic vinegar, salt and pepper into a high-speed blender. Blend until smooth. Pour into a bowl and stir in the pickle relish and onion.
  3. Place the romaine in a large serving bowl. Top with 1/4 cup of the dressing. Toss with the taco meat, kidney beans, tomato, olives, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve with remaining dressing as desired

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