High Protein Vegan Taco Salad
This nutritious, flavourful, plant-based taco salad has 32 grams of protein per serving! It's made with black beans, vegan beef crumbles, and tossed in a creamy almond yogurt dressing.
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Servings: 3
Calories: 512kcal
Equipment
- Masher optional, for mashing beef crumbles
Ingredients
- 4 cups romaine lettuce, chopped
- 1 package plant-based ground beef I used Gusta brand (see notes)
- 1 540mL can black beans, drained and rinsed
- 1 340mL can whole kernel corn
- 1 bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup vegan shredded cheese
- cilantro optional
Dressing
- 1 cup unsweetened plain vegan yogurt I used Silk almond-based yogurt
- 4 tbsp pickle brine or lime juice or lemon juice
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp maple syrup
- salt to taste
- black pepper to taste
Instructions
- Make the dressing by simply combining all dressing ingredients together in a small bowl or measuring glass. Taste, and add more salt if needed.
- Mash your plant-based beef substitute into crumbles. I recommend using a potato masher, but you can also just use a fork or crumble with your hands.
- Combine all salad ingredients together in a large mixing bowl.
- Pour dressing over the salad and toss well to coat each piece. Serve with cilantro for the aesthetic!
Notes
- I used Gusta brand Mexican ground, but feel free to use any vegan beef substitute you like. You can also substitute for tofu crumbles, TVP, or more beans!
- You can substitute black beans for another type of bean or legume if you like. Chickpeas or kidney beans would also be yum!
Nutrition
Serving: 2.5cups | Calories: 512kcal | Carbohydrates: 75g | Protein: 32g | Fat: 13g