This delicious vegan taco salad is made with savory mushroom meat and topped with creamy avocado, lime yogurt dressing. It’s packed with freshness and flavor and is ridiculously healthy and easy to make. Gluten and dairy free, this is a healthy vegan dinner idea!
Preparation:
To cook:
Level: Easy
Serves: 2
Ingredients
- FOR THE SALAD:
- 8 ounces, weight White button mushrooms
- ½ Onion, diced
- 1 ounce, weight taco seasoning
- ½ cups Canned diced tomatoes
- 1 head romaine lettuce, chopped
- 1 box (size 15 oz) black beans, drained and rinsed
- ½ cups Corn
- ½ cups Fresh tomatoes
- Sliced red onions, to taste
- Tortilla chips, for garnish
- Hot sauce, to taste
- FOR SCREWING:
- ½ cups Vegan Yogurt
- 1 teaspoon Maple syrup
- ½ Lime, Juice
- 1 clove Garlic
- ½ teaspoon Salt
- ¼ cups Water
- ½ Great Lawyer
Preparation
Wipe the mushrooms and chop them very finely. You want them to look like beef crumbs.
Heat a skillet over medium heat with a little oil. Add chopped onion and mushrooms. Add a packet of taco seasoning. Cook over medium heat until the mushrooms shrink and boil off their water, about 5 to 10 minutes. Add the canned diced tomatoes and cook until the tomatoes thicken the mixture and look like ground beef, about 5 minutes.
For the lime yoghurt avocado dressing, mix yogurt, maple syrup, lime juice, garlic clove, salt, water and avocado until smooth. Add a tiny bit of liquid, either lime juice or water, if you need to dilute it.
To assemble the salad, place the lettuce in a large bowl. Garnish with mushroom flesh, corn, fresh tomatoes, red onions and avocado, yogurt and lime dressing. Crush the tortilla chips and add the hot sauce (optional).
