Wednesday, February 10, 2016
Vegan Taco Salad
Were finally have snow here and temperatures are supposed to plummet starting tomorrow. I know salad doesn't usually scream winter food, but this is an epic warm salad recipe that is as delicious as it is healthy. Its pretty quick and easy too, so don't let its good looks fool you. You'll want to make it all year round!
1 tsp avocado oil
1 block tempeh (350-500g)
1 red onion, peeled and halved
2 cloves garlic, minced
1/2 cup cider vinegar
1 tbsp. taco seasoning or chili powder
1 tsp cumin seeds
1 tsp salt
1/4 tsp cayenne pepper (or to taste, optional)
1 can tomato paste
1/2 cup or more water
Vegan Taco Salad
1 head iceberg lettuce, cored and chopped
2 Roma tomatoes, seeded and diced
1/4 cup sliced black olives
1/2 cup vegan cheese sauce or shredded vegan cheese
1/4 cup salsa
Finely chop onion in food processor. Break tempeh into pieces and place in food processor along with onion. Pulse until tempeh is the consistency of ground meat. Pour oil into skillet over medium heat along with tempeh mixture, garlic, seasonings and vinegar. Cook for 2-3 minutes. Add tomato paste and water and turn heat to low. Simmer for 5-10 minutes. Add additional water if it gets too thick.
Spoon desired amount of tempeh mixture over iceberg lettuce (about half of mixture for 1 head of lettuce). Sprinkle with tomatoes, and olives. If using cheese sauce, stir with salsa and spoon over top. Makes a main for 2. Leftover tempeh mixture can be refrigerated for up to 4 days or frozen.
I have shared this recipe with Urban Naturale's Plant-Based Pot-Luck Party,Vegetarian Mamma's Gluten-Free Friday and No Croutons Required.