Vegan Taco Salad

Course: Salad

Cuisine: Mexican

Keyword: Gluten Free, Salad, Vegan

Prep Time: 30

Cook Time: 30

Servings: People

Calories: 481kcal

Author: Those Vegan Chefs

Vegan Taco Salad is satisfying with vegan chorizo crumble, pickled red onions, homemade Fritos, tomato, kidney beans, and our own vegan Catalina dressing!

Print Recipe

Ingredients

Chorizo Crumble

8 oz button mushrooms
2 cups walnuts
2 ½ cups cauliflower small florets

Chili Paste

2 Tbsp cumin ground
2 Tbsp smoked paprika
1 cup onions minced
1 tsp kosher salt
1 Tbsp red chili flakes
4 garlic cloves chopped
1 Tbsp poultry seasoning
2 Tbsp brown sugar
2 Tbsp molasses
1 Tbsp tomato paste
2 Tbsp olive oil extra virgin

Catalina dressing

½ cup red wine vinegar
⅓ cup ketchup
⅓ cup maple syrup
1 ½ tsp soy sauce
1 tsp smoked paprika
1 tsp onion powder
½ tsp garlic powder
½ tsp kosher salt
½ cup olive oil extra virgin

Quick Pickle salad

1 ½ cups red wine vinegar
2 Tbsp cane sugar
3 tsp kosher salt
1 Tbsp red chili flakes
1 red onion thinly sliced
2 cups cherry tomato medley thinly sliced

Chili lime “Frito’s”

4-5 corn tortillas
1 Tbsp chili lime seasoning
4 cups grapeseed oil

Salad

1 head romaine lettuce chopped
1 can kidney beans drained & rinsed

Instructions

Chorizo Crumble method

Heat a sauté pan over medium heat, add the extra virgin olive oil, followed with cumin, smoked paprika and poultry seasoning. Cook and stir for 2 minutes, add the brown sugar, molasses, tomato paste, minced onions and chopped garlic. Continue to cook on medium low heat for another 3 minutes, the spice mixture should be smelling very fragrant.
Place the cauliflower florets in a food processor, pulse a few times to create a small crumbly texture, and place in a bowl. Cut the button mushrooms into quarters, place the mushrooms in the food processor, looking for that same small crumble texture, and add to the bowl with the cauliflower. Lastly, add the walnut pieces, and pulse to get that small crumbly texture. Mix the three together.
Preheat oven to 400° F.
Heat a large sauté pan over high heat, add extra virgin olive oil, add the crumble to the pan. Let the mixture cook without moving the crumble, we are looking to get a crust and sear on the crumble. After about 3 minutes go ahead and stir the mixture, and reduce the heat to medium. The goal here is to start to remove the moisture in the crumble, and cook for a total of 15 minutes.
Add the chili paste to the crumble, and stir to combine. Place in the oven, cooking for 15-20 minutes. Stir every 10-ish minutes to make sure the bottom doesn’t start to stick and burn. The crumble should be starting to dehydrate but still have some moisture to it.

Catalina dressing method

Place all of the ingredients into a bowl except the Extra Virgin Olive Oil, using a handheld immersion blender slowly add the oil.

Quick Pickle salad method

Heat the red wine vinegar over low heat, add the salt and sugar to dissolve. Add the red onion and tomatoes. Place in a large bowl and set aside.

Chili lime “Frito’s” method

Place the oil in a large pot, using a frying thermometer heat the oil to 350° F.
Cut the corn tortillas into small squares.
Place small batches of the corn squares into the hot oil, be careful to not overload the pot otherwise the oil will bubble over the top of the pot. Cook until golden brown. Using a spider skimmer remove from the oil, place in a bowl and toss with the chili-lime seasoning to coat evenly. Place “Frito’s” on a drip rack to cool. Repeat until all tortillas have been cooked.

Assembly

We like to make everything look nice so we tossed the romaine in about 2 Tbsp of dressing then made nice rows of each component. You can also just add as much of each of the elements to your salad as you like and toss to incorporate.

Notes

Nutritional values are an estimate.

Nutrition