20 Minute Vegan Taco Salad with Creamy Dressing
This nourishing vegan taco salad is total food court nostalgia, with a super quick lentil walnut taco “meat” and a zesty vegan taco salad dressing made with fresh lime juice and tahini. Customize with your favourite toppings and you’ll have dinner in 20 minutes!
Ingredients
Lentil Walnut Taco "Meat"
- 1 tablespoon avocado oil or any neutral flavoured oil
- 2 cups cooked lentils
- 1 cup walnuts finely chopped
- 1 cup corn fresh or frozen
- ½ cup water
- 3 tablespoons taco seasoning store-bought or homemade
- 1 tablespoon tomato paste
Creamy Tahini Lime Dressing
- ¼ cup tahini
- ¼ cup water
- 3 tablespoons freshly squeezed lime juice use 2 tbsp for less tang
- 2 teaspoons maple syrup or sugar
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
Salad Ingredients...see blog for customizations!
- 8 cups your favourite salad greens I like shredded red cabbage and romaine
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1 cup vegan cheese shreds
- ¼ cup pickled jalapeno slices
- 1 cup crushed tortilla chips
Instructions
- In a small bowl, whisk up the tahini, water, lime juice, maple syrup, chili powder, garlic powder and salt. Or, you can blend it with an immersion blender in a wide mouthed blending cup. Set aside.
- Prep any salad ingredients: shred cabbage, slice veggies, crush chips. Set aside.
- In a large skillet over medium heat, warm the lentils, walnuts and corn with oil until heated through, about 2-3 minutes. Add the water, taco seasoning and tomato paste and cook, stirring occasionally until the water is absorbed, about 2-3 minutes more.
- Assemble your salads: place greens in bowls, add lentil-walnut taco meat and toppings and drizzle with dressing.