Vegan Taco Salad

There’s not much I love more than a taco salad and the vegan taco meat that I whipped up for my friends at Shape Magazine was the perfect delicious addition to help you get even more great fats and proteins in this vegan taco salad. It’s easy to throw together for lunch or dinner, a great source of protein and nutrients and c’mon who doesn’t love mexican!?



4 stalks of Romaine Lettuce chopped

½ cup of black beans ½ tomato chopped

½ white onion chopped

¼ cup of cilantro chopped

jalapeno chopped

1 avocado

¼ cup chickpeas

½ cup walnuts

1 tsp of flaxseed meal

2 tblsp of olive oil

½ tsp cumin

½ tsp coriander

½ tsp paprika

½ tsp chili

½ garlic powder

½ onion powder

salt/pepper to taste

In a food processor, combine chick peas, walnuts, flaxseed meal, olive oil, cumin, coriander, paprika, chili, garlic powder, onion powder and salt/pepper. Pulse till mixture is the consistency of chop meat. Combine chopped tomatoes, onions, cilantro, and a tsp of jalapeno in a small bowl and toss together. Drain and rinse the black beans. If you prefer, heat the black beans on the stove for a few minute by adding a little water to a sauce pan. After heated, drain again. Place chopped romaine at the bottom of your bowl. Add a scoop of black beans, two spoonfuls of tomato mixture, a scoop of your “meat” mixture and top with half of an avocado sliced.

Chili lime ranch dressing: Combine all dressing ingredients in a bowl, mix together and drizzle over salad

4 tbsp of tofu sour cream (or cashew sour cream – can make from scratch)

juice from a ¼ of a lime

pinch of onion powder

pinch of parsley

pinch of garlic powder

pinch of chili powder

½ tsp of plain unsweetened almond milk