Best 3 Meatless Taco Salad Recipes

**Meatless Taco Salad: A Plant-Based Delight**

Indulge in a fiesta of flavors with our meatless taco salad, a vibrant and satisfying dish that caters to vegetarians, vegans, and health-conscious individuals alike. This colorful salad boasts a medley of fresh, crisp lettuce, juicy tomatoes, crunchy cucumbers, sweet corn, and creamy avocado, all topped with a zesty homemade dressing. Whether you prefer a classic taco seasoning or a spicy chipotle lime dressing, we've got you covered with two delectable dressing recipes. Dive into this guilt-free delight and experience the perfect balance of flavors, textures, and nutrients.

**Recipes Included:**

**1. Classic Taco Salad:**

- **Dressing Ingredients:**
- Olive oil
- Lime juice
- Cilantro
- Ground cumin
- Chili powder
- Salt
- Pepper

- **Salad Assembly:**
- Combine lettuce, tomatoes, cucumbers, corn, avocado, and taco-seasoned tofu or tempeh.
- Drizzle with the classic taco dressing.

**2. Spicy Chipotle Lime Dressing:**

- **Dressing Ingredients:**
- Olive oil
- Lime juice
- Chipotle pepper
- Honey
- Garlic
- Salt
- Pepper

- **Salad Assembly:**
- Follow the same steps as the classic taco salad.
- Top with the spicy chipotle lime dressing.

**3. Additional Variations:**

- **Vegan Taco Meat:**
- This recipe provides instructions for making your own vegan taco meat using soy crumbles or lentils.

- **Avocado Crema:**
- A creamy and tangy avocado-based sauce to drizzle over your salad.

- **Pico de Gallo:**
- A fresh and flavorful salsa made with chopped tomatoes, onions, cilantro, and lime juice.

- **Guacamole:**
- A classic Mexican avocado dip made with mashed avocados, lime juice, cilantro, and spices.

Let's cook with our recipes!

MEATLESS TACO SALAD

Meatless Taco Salad image

This colorful entree combines popular taco ingredients-minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. -Kimberly Dray, Pflugerville, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/3 cup guacamole
1/4 cup sour cream
1 tablespoon prepared Italian salad dressing
1 tablespoon chopped green onions
2 tablespoons chopped green pepper
1/4 teaspoon pepper
1/4 teaspoon chili powder
3 cups shredded lettuce
8 cherry tomatoes, halved
1/2 cup canned kidney beans, rinsed and drained
1/4 cup sliced ripe olives
1/2 cup crushed corn chips
1/2 cup shredded cheddar cheese

Steps:

In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.

Nutrition Facts : Calories 486 calories, Fat 33g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 849mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.

MEATLESS TACO SALAD

Meatless Taco Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 33

Ingredients

3/4 cup Chermoula Sauce, recipe follows
2 tablespoons sherry vinegar
1/4 cup vegetable juice or tomato sauce
2 poblano chiles
3 tablespoons vegetable oil
12 ounces button mushrooms, quartered
2 cups corn kernels (about 4 ears corn)
3 to 4 cloves garlic, chopped
1 red onion, chopped
1 teaspoon dried Mexican oregano
1 tablespoon chili powder, such as Gebhardt's
Salt and freshly ground black pepper
1/2 cup beer
One 15-ounce can diced tomatoes or tomatoes with green chiles
2 romaine hearts or 1 head of iceberg lettuce, chopped
Tortilla Strips, recipe follows
Crumbled queso fresco or shredded sharp white Cheddar
Pickled jalapeno pepper rings or banana pepper rings
Scallions
1/2 cup fresh basil
1/2 cup fresh cilantro
1/4 cup fresh mint
About 1/2 cup EVOO
2 to 3 jalapeno peppers, seeded and coarsely chopped
1 to 2 cloves garlic, grated or chopped
1 shallot, coarsely chopped
Juice of 1 lime
Salt and freshly ground black pepper
Place the basil, cilantro, mint, EVOO, jalapenos, garlic, shallots, lime juice and some salt and pepper in the food processor and pulse to finely chop, about the same as a loose pesto.
8 corn tortillas
Natural nonstick cooking spray
Ground coriander
Ground cumin

Steps:

For the dressing: Whisk up the Chermoula Sauce with the vinegar and vegetable juice. Store in the refrigerator until ready to serve.
For the taco topping: Char the poblanos over a flame on a gas burners or char under the broiler until the skins are blackened all over. Place the peppers in a bowl. Cover and cool the peppers slightly. Then peel and seed the peppers, and chop. Reserve for later use.
Heat the oil over medium-high to high heat, add the mushrooms and brown a few minutes then add the corn and cook until it starts to brown as well, 5 to 7 minutes more. Add the garlic, onions, oregano, chili powder and some salt and pepper. Cook until the onions are tender crisp, couple of minutes, then deglaze pan with the beer. Add the tomatoes and poblanos, and cook to just heat through. Turn off the heat and cool. Store in the refrigerator for a make-ahead meal. Reheat over medium-high heat until just hot through.
To serve, line a serving platter, bowl or individual shallow bowls with the lettuce and fill with the warmed salad. Top with Tortilla Strips, cheese, peppers and scallions. Pour the dressing evenly over top and serve.
Preheat the oven to 400 degrees F. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp.

WHOLE GRAIN MEATLESS TACO SALAD

Whole Grain Meatless Taco Salad image

I modified this from a recipe in the Costco magazine. The original called for quinoa but that was $11/lb. The recipe also called for serving this on a bed of baby spinach with cheese and avocado.

Provided by sheepdoc

Categories Grains

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup Bulgar wheat
1 1/2 cups water
2 chicken bouillon cubes
1 tablespoon olive oil
1 red onion, minced
2 teaspoons garlic, minced
1 1/2 teaspoons cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 red bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
1 large tomatoes, diced (or canned)
1 tablespoon lime juice

Steps:

Cook bulgar wheat in water with buillion cubes according to package directions.
Heat olive oil in saute pan over medium high heat.
Add onion and saute 3-5 minutes.
Add spices, garlic, and chopped pepper and saute 2 more minutes.
Remove from heat.
Stir in black beans, tomatoes, and lime juice.
Season with salt and pepper if needed.
Chill.

Tips:

Use a variety of vegetables. This will give your salad a more interesting flavor and texture. Some good options include lettuce, tomatoes, cucumbers, bell peppers, and corn.
Don't be afraid to experiment with different toppings. Some popular options include salsa, guacamole, sour cream, and cheese. You can also add black beans, corn, or rice to your salad for a heartier meal.
Make your own taco seasoning. It's easy to do and it will give your salad a more authentic flavor. Simply combine chili powder, cumin, paprika, garlic powder, onion powder, and salt.
Use a light dressing. A heavy dressing will weigh down your salad and make it less refreshing. A simple vinaigrette or salsa is a good option.
Serve your salad immediately. This will prevent the vegetables from wilting and the dressing from getting watery.

Conclusion:

Meatless taco salad is a delicious and healthy meal that is perfect for a quick lunch or dinner. It is also a great way to get your daily dose of vegetables. With so many different variations, there is sure to be a meatless taco salad recipe that everyone will enjoy. So next time you are looking for a tasty and satisfying meal, give meatless taco salad a try!