Simple Vegan Taco Salad
Ingredients
- Lettuce
- Brown rice
- Avocado
- Tomato
- Corn
- Kidney beans
- Olives
Taco meat
- 125g dried soy curls
- 1 medium sized onion
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tbsp soy sauce
- A couple drops of tabasco
Cheese sauce
- 1/2 cup raw cashews
- 1/2 cup water
- 3 tbsp nutritional yeast
- 2 tbsp tomato sauce
- 1 tsp turmeric
- 2 tbsp lemon juice
- A couple drops of tabasco (optional)
- Salt and pepper to taste
Tofu sour cream
- 70g soft tofu
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of salt
Preparation
Taco meat
Soak the soy curls in boiling water for 10 minutes.
While they soak, dice the onion.
Drain the soy curls and put them in a food processor, pulse until you get ground-beef like consistency.
In a pan, heat up the olive oil then add the diced onion and sauté for a couple minutes.
Add the minced soy curls as well as the remaining ingredients.
Cook for 5-10 minutes over medium heat, stirring constantly, until all the moisture is absorbed and the mixture is slightly crispy.
Cheese sauce
Soak the cashews overnight (if you’re short on time, you can soak them for 10 minutes in boiling water).
Drain the cashews.
Add all the ingredients to a high-speed blender and blend until you reach smooth consistency.
Tofu sour cream
Add all the ingredients to a food processor and blend until you reach a smooth consistency.
Assembly
In a large bowl, combine the salad toppings and taco meat.
Drizzle with cheese sauce and tofu sour cream, then mix well.