Beyond Meat Layered Taco Salad
 
Prep time
Cook time
Total time
 
I chose Beyond Meat for my beef-free crumbles because I like the taste.
Author:
Serves: 8-10
Ingredients
Vegan Beef Free Filling
  • 2 tablespooons vegetable broth (or more)
  • 1 half medium onion, chopped (approximately ¾ cup)
  • 1 red fresno chili, chopped
  • 2 cloves garlic, chopped
  • ½ tablespoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 8-ounce ounce can tomato sauce
  • 1 8-ounce package of Beyond Meat beefy beef-free crumbles
  • Handful of fresh chopped cilantro
  • 1 tablespoon maple syrup
Dressing
  • ¼ cup lime juice
  • ½ cup chopped fresh cilantro
  • 1 teaspoon maple syrup
  • 1 tablespoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil (if you are oil free add 2 tbsp water)
For Salad
  • 1 firm-ripe avocado
  • 2 teaspoons of fresh lemon juice
  • 1 head iceberg, lettuce, thinly sliced
  • 2 large tomatoes, chopped (or salsa)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 6-ounce can sliced black olives, drained
  • Tortilla Chips
Instructions
Dressing
  1. Whisk together all the dressing ingredients or put into a food proccessor until emulsified.
Vegan Beef Free Filling
  1. In a large skillet over medium heat, add the vegetable broth until hot. Cook onion, garlic, chiles, chili powder, salt, pepper and cumin until onion is soft, about 5-7 minutes. Add small amounts of vegetable broth if onion mixture is sticking instead of oil.
  2. Add tomato sauce and cook for another few minutes until slightly thickend. Add vegan beef-free crumbles and maple syrup and cook for another 3-5 minutes. Add chopped cilantro and remove from heat. Taste and check for additional seasonings.
Assemble Salad
  1. Peel and pit avocado, and cut into slices. Toss with lemon juice.
  2. Spread lettuce over bottom of a medium bowl. Spoon beef-free mixture evenly over lettuce and continue maying layers with tomatoes, beans and olives.
  3. Drizzle dressing over salad making sure not to overdress.
  4. Top with sliced avocado and fresh chopped cilantro.
  5. Serve with tortilla chips
Recipe by Ordinary Vegan at https://ordinaryvegan.net/layeredtacosalad/