VEGAN TACO SALAD

Taco Tuesday has a vegan twist with my delicious taco salad, and you wouldn't realize it's vegan. Try this healthy and simple dish that your family will love. I frequently prepare a double batch of the vegan meat substitute (without added seasonings or sauces), freeze it in portions, to use for a different dish. Depending on the desired dish you wish to prepare, you can adjust the flavor profile. This recipe is versatile enough for spaghetti, vegan sausage pizza, burgers, vegan meatballs, nachos, chili beans, vegan sloppy joes, stuffed peppers, veggie wraps, and more. I've been known to enjoy this mixture on its own before cooking it or adding any seasonings and sauces. You can adjust, omit, or add any ingredients, seasonings or sauces to your liking. 

Whenever I make a double batch, I prefer to freeze this mixture in portions (before adding spices or sauce) for future use in various recipes--spaghetti, burgers, sloppy joes, veggie egg rolls or wraps, and so on. For the best quality, and to help prevent freezer burn, wrap tightly in plastic wrap, and store in containers that are suitable for freezing.

Vegan Taco Salad

What You Will Need:

• Food Processor

• Baby Bella Mushrooms 1 Cup 

• Walnuts or Cashews 1 Cup

• Canned Chickpeas 3/4 Cup (drained and rinsed)

• Pitted Medjool Dates 2

• Garlic Cloves 2 

• Red or Yellow Onion 1/4 Sliced (plus 1/4 diced for sautéing--optional).

• Green Bell Pepper 1/4 Sliced

• Red Bell Pepper 1/4 Sliced (optional)

• Ground Cumin 1/8 Teaspoon

• Smoked Paprika 1/8 Teaspoon

• Ground Chipotle (optional) 1/8 Teaspoon 

• Italian Seasoning 1/8 Teaspoon

• Chili Powder 1/4 Teaspoon

• Ground Sage 1/4 Teaspoon

• Oregano 1/4 Teaspoon

• Onion Powder 1/4 Teaspoon (optional)

• Garlic Powder 1/4 Teaspoon (optional)

• Ground Black 1/4 Teaspoon (or less)

• Fine Kosher Sea Salt (optional) 1/16 Teaspoon (or less)

• Avocado Oil (for sautéing the onions and the vegan meat crumbles). 

• Coconut Aminos Soy-Free Seasoning, Taco Sauce, Worcestershire Sauce, Teriyaki Sauce, or Meat-Free Spaghetti Sauce (The amount you use will depend on how much of the meat substitute you use and whichever sauce matches your flavor profile. You might want to use more of certain sauces, while others you'd use much less).

• Plain Corn Tortilla Chips

• Cooked Rice 

• Cooked Whole Kernel Corn

• Cooked Black Beans or Dark Red Kidney Beans

• Non-dairy Mexican-Style Shredded Cheese

• Non-dairy Sour Cream

• Diced or Mashed Avocado

• Your Choice of Vegetable Toppings

Instructions:

How I Prepared The Vegan Meat:

1. Soak the walnuts (or cashews) overnight.

2. The next day, drain the water from the nuts. I clean my mushrooms by rinsing them under cool water and rubbing them gently with my fingers. It's not necessary to do this, but I prefer to slice the mushrooms and dehydrate them (dry them out some) in the oven (on a parchment paper-covered baking sheet) at 170 degrees Fahrenheit for about 1 1/2 to 2 hours, turning them halfway. 

3. To get different and non-uniform textures, I prefer adding the mushrooms, chickpeas, nuts, and dates to the food processor first, then placing them into a large bowl. Then add the onions, garlic cloves, and bell peppers to the food processor and combine. After that, mix all those ingredients together. This is the vegan meat substitute. 

4. In a large skillet, add 1 or 2 tablespoons of avocado oil over medium low heat. Sauté diced onions, if you prefer, until soft and fragrant.

5. Add the vegan meat to the pan. You may add another tablespoon or two of cooking oil if you need to. Stir and add all the preferred seasonings to the pan. Add the preferred sauce or sauces and continue stirring until thoroughly cooked. I used 1 teaspoon of coconut aminos soy-free seasoning and 4 tablespoons (1/4 cup) of mild taco sauce and added the additional seasonings. With some sauces, you will not need much salt, if any at all.

6. Then remove the pan from the heat. However, if you want to make the vegan meat more crumbly for tacos, you can turn the heat down and continue spreading it around in the pan and stirring until it becomes more crumbly.

7. Arrange the tortilla chips on a serving platter or individual dinner plates or bowls. Add the prepared rice, beans, corn, and vegan meat. You may add your choice of additional toppings--shredded lettuce, diced tomatoes, chopped scallions, Mexican-style shredded cheese, jalapeño slices (seeds removed--optional), olives, sliced pickles, sliced banana pepper, shredded carrots, diced avocados, and more. 

When I was younger, my mother taught me an important lesson on why I should layer or combine certain ingredients rather than allowing the guests to handle the portions themselves. However, I aimed to keep my dish looking tidy and appealing. Once the event concluded, and I found myself with a large dish of noodles but without any meat sauce or meatballs, my mother said, "I tried to tell you." To manage portion sizes, if serving more than two people, you can layer all your toppings on a serving platter or in a serving bowl. Add additional sauce, homemade guacamole, or non-dairy sour cream. Garnish with chopped parsley (optional).

Storage: Leftovers can be stored in an airtight container in the refrigerator for a maximum of 3 days. 

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings and good health on your life's journey! OLG