remember the day I first had a taco salad. I was 15 working at an office job, under the table and we had a lunch party one day. A few of the managers brought food and one of the meals was a t o salad. What an awesome concept. I mean, I LOVE burritos and Tacos! So why not throw it all on top of a salad with a creamy ass dressing and mix it all together!?! 😍😍
This was, of course, before I was plant based so I would use ground turkey, because I thought that was the healthier choice of Meats. I started making this taco salad a lot for my family because it was the one thing I knew how to cook well and knew everyone would enjoy it. This actually makes me realize now that at 15 I found my love of being able to feed my loved ones with a super delicious meal. There’s something really satisfying about feeding others by putting your love, hard work, and creative energy into their meal.
Once I figured out to Veganize this recipe by using a meat crumble substitute with taco seasoning and a vegan mayo based dressing I was set. Because I was still learning different recipes, this was my GO TO! I also thought it was SO good I started making it for any friend I could. I wanted to show them that vegan was super yummy.
Ok, I actually am about to let you in on a little secret… I TOTALLY use this recipe to pull a quick one on everyone and share how tasty plant based life is! Ha ha!! Now I have a big pot to fill huh? I promise, this salad is that good!! Make it for yourself a few times. See what works for you and then, do me and yourself a favor, don’t keep this recipe to yourself!! Invite your friends and family over and share your knowledge of health! To be honest, I don’t even think you need to mention that it’s plant based….? Let them figure that out later. Most of all, have fun making this and Enjoy eating and sharing it.
By The Superfood Goddess
Organic Mixed Greens
-1 clove Garlic
-1/2 head of Cauliflower
-1 Large or 2 small Zucchini
-1/2 Bell pepper
-1 Package Taco seasoning
-3 Tablespoons Nutritional yeast
-14 tortilla chips (I like Siete brand)
Optional: Shredded cheese
-1/2 Cup Mayonnaise or 1 Cup Cashews (soaked 4-6 hours)
-1/4 Cup Ketchup
-1 Tablespoon Hot sauce
-1 teaspoon lemon juice
-Chop the onions and place them in a pan, on medium heat, with some spray oil. Sauté!for about 5 minutes until translucent.
-Add minced garlic and sauté for 2 minutes.
-Add chopped cauliflower and taco seasoning and sauté for about 8-10 minutes, stirring every minute.
-Add zucchini and keep stirring for 5 minutes.
-Add the red bell pepper, mushrooms, nutritional yeast and sauté and stir for another 5 minutes.
-OPTION: to add shredded cheese, to give it a little bit more creaminess, you can add some Daiya or follow your heart shredded cheese
-For The Dressing: Put all ingredients in a small bowl and stir together until it resembles a dressing. If you’re using the soaked cashews, drain the water and throw all ingredients into a blender and blend until creamy! You will need 1/4-1/2 Cup water to help blend
-Take whatever salad amount you want and place it into a large mixing bowl. Top with some dressing and toss to evenly soar the lettuce leaves. Then place the salad in a bowl or on a plate and then top with the taco topping. For some texture and added crunchiness, crumble a couple tortilla chips on top, I recommend Siete brand.