Vegan Taco Salad
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Running on Real Food · by Deryn Macey★ 5.0 (6)

Vegan Taco Salad

NUTRITION · PER SERVING25M COOK
CAL 35%·PRO 51%
CARBS 70G40% OF CAL
20G FIBER0G ADDED0G INTRINSIC38G OTHER13G TOTAL SUGAR
FAT 41G52% OF CAL
5G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based taco salad with seasoned walnuts and mushrooms, black beans, and a tahini-chipotle dressing. Packed with flavor and texture.

mainamericansaladbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 oz cremini mushrooms (225 g)
  • 1 cup walnuts (92 g)
  • 1 chipotle chili in adobo (chopped)
  • 2 tbsp tamari (30 ml)
  • 1 tbsp ketchup (15 g)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • salt and pepper
  • ¼ cup tahini (75 g)
  • 2 tbsp nutritional yeast
  • 1 tbsp mayo (15 g)
  • 2 tsp adobo sauce (from can of chipotle in adobo)
  • 2 tsp maple syrup
  • ½ tsp garlic powder
  • 1 lime juiced
  • 4 tbsp water (plus more to adjust consistency)
  • salt
  • 1 can black beans, drained and rinsed (540 ml )
  • 1 1/2 cups cooked corn kernels (540 ml)
  • ½ cup cilantro (chopped)
  • 1 tbsp lime zest
  • 2 tbsp lime juice
  • ½ tsp cumin
  • 1 head Romaine lettuce (chopped (8-9 cups, about 270 g))
  • 1 avocado (sliced)
  • 2 cups cherry tomatoes, halved (280 g )
  • ½ cup red onion, thinly sliced (55 g )
  • tortilla chips (for topping)
PREP
15M
SODIUM
1691MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.