Vegan Taco Salad | leslie-woodward

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Vegan Taco Salad

November 9, 2015

 

  • 2 cups walnuts

  • 1 Tbs. cumin

  • ½ Tbs. coriander

  • 2 Tbs. low sodium tamari

  • 1 tsp. chili powder

  • Salsa

  • Cherry Tomatoes, halved

  • Avocado, sliced

  • Optional: Nutritional Yeast

 

Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. You now have your taco 'meat'! 

 

On a plate of salad greens, sprinkle 2 tbsp of the taco 'meat' and add a handful of halved cherry tomatoes, 1/4-1/2 of an avocado, a few tablespoons of salsa, a squeeze of lime, some freshly ground pepper, and a sprinkle of nutritional yeast for a cheesy addition if you prefer. 

 

If you are on the go, you can also make Burritos and wrap the ingredients above in a collard leaf. Also very delicious! 

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