Vegan Taco Salad
Refreshing, crunchy and colourful vegan taco salad for the perfect rainbow dish.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tsp olive oil (or other light vegetable oil)
- 1 red onion
- 1 cup green lentils (from a can)
- 3 tbsp taco spice mix (can be substituted for other spice mix such as fajita, BBQ, etc)
- 20 cherry tomatoes
- 75 g lettuce
- 250 g kidney beans (equals 1,5 cup (from a can))
- 250 g sweetcorn (equals 1,5 cup (from a can))
- 8 tbsp vegan yoghurt (unsweeetened)
- 1 avocado
- 6 tortilla wraps
- salt and pepper (to taste)
- 40 g shredded vegan cheese (optional)
- chives, parsley (optional)
Instructions
- 1
Finely chop 1/2 red onion.
- 2
Heat up oil in a medium-sized frying pan. Add the chopped onion and gently fry for about 8 minutes until transluscent and starting to gently brown on the outside edges.
- 3
Add lentils and taco mix to your pan. Then fry gently for another 15 minutes.
- 4
Taste and add more taco mix or salt/pepper according to taste.
- 5
In the meantime, finely chop the remaining onion, tomatoes and avocado.
- 6
To make your vegan dressing, mix unsweetened vegan yoghurt and a good pinch of salt. Mix well. Add thinly chopped parsley or chives (ot both).
- 7
Warm up your tortilla wraps in a non-stick pan until crispy (about 1-2 minutes on high heat).
- 8
Once you've finished frying your lentils and chopped your ingredients, serve your salad.
- 9
Gather all the ingredients and place them neatly in a large bowl. Tear up your crispy tortilla. Add salt and pepper according to taste and top off with your salad dressing.