Vegetarian Taco Salad

August 10, 2010 at 5:20 pm Leave a comment

Yesterday before we headed back to the city, we made our favorite taco salad. We also realized it’s been months since we made this guy, which is surprising since I ate these weekly while I was living down in Georgia.

The line up for this is pretty simple. You’ll need:

Plenty of crunchy romaine lettuce

1/2 a can of black beans (rinsed)

Yves taco stuffers (or any fake meat crumbles will work here)

1 sliced ripe avocado

1/2 of a red onion, chopped

Sliced tomatoes (I prefer grape tomatoes here)

Cheddar cheese (grated)

Tortilla chips

For the topping:

2 tablespoons of Tofutti fake sour cream

1/2 tablespoon of hot sauce (I like Cholula best)

2 tablespoons of salsa, preferably of the hot variety (keep in mind it will be slightly negated by the sour cream)

Wash and dry lettuce. Cook fake meat crumbles in a pan for about 5 minutes, until they darken. Combine all vegetable ingredients in a big bowl and just add the meat crumbles on top.

In a separate small bowl, mix together dressing ingredients. Pour dressing over salad bowl and serve with chips for scooping!

I also like to have some greek yogurt on hand to put a little scoop on top to combat all the spice of the dressing. You can vary this recipe as you see fit!

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Entry filed under: Meals.

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“It’s an empowering idea. The entire goliath of the food industry is ultimately driven and determined by the choices we make as the waiter gets impatient for our order or in the practicalities and whimsies of what we load into our shopping carts or farmers’ market bags.” - Jonathan Safran Foer ..............................................................

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