Easy Vegan Taco Salad with Walnut Meat

An easy vegan taco salad made with walnut taco meat, fresh crisp greens, salsa, tortilla chips and avocado.

This protein-packed healthy taco salad is a colorful and tasty dish that you will devour and most likely crave at least once a week. It is THE salad that will make any salad-hater into a salad-lover (my partner could not be less interested in salads and he licks the bowl clean whenever I serve this).

A few of favorite things about this vegan taco salad:

• Walnut taco meat stores well (pro tip: make a double batch when you meal prep and enjoy these salads all week long).
• It's made with minimal ingredients but is incredibly delicious & well rounded with healthy fats, carbs and protein.
• Easy to customize based on nutritional needs or cravings.

Jump to:

• Vegan taco salad ingredients
• Substitutions and variations
• Storing and leftovers
• 📋 Recipe
• 💬 Feedback

Vegan taco salad ingredients

The salad comes together with just a few simple ingredients but the combination is out-of-this-world good. Toss together the following ingredients:

• Walnut taco meat is a filling and nutritious plant-based meat alternative that is spiced with cumin, paprika, salt, lime, cilantro and chili powder. It adds flavors that are similar to a classic taco meat without being too overpowering.
• Crisp fresh greens (I love Little Leaf Farms)
• Crushed tortilla chips or tortilla chip strips
• Black beans
• Avocado (or guacamole)
• Salsa

That's it! If you're wondering where the dressing is...we aren't using any. Don't worry - you won't even notice or miss it! The creaminess of the avocado paired with the texture of the salsa works perfectly as an alternative to dressing. But, if you feel like you need a dressing you can add my creamy cilantro jalapeño sauce.

Substitutions and variations

• Walnut taco meat is the hero ingredient in this vegan taco salad. I don't recommend substituting it. However, If you have a nut allergy, omit or replace with shredded or scrambled tofu.
• Greens: any crisp fresh green will work great in this recipe. Feel free to use just one or a combination of greens. Chopped lettuce, spinach, kale, shredded cabbage, etc.
• Tortilla chips: add an irresistible crunch with salty flavors.
• Salsa: I don't recommend substituting with Pico de Gallo only because the additional liquid in salsa is acting as a dressing (paired with the other ingredients).
  • Some of my favorite store-bought salsas:
    • Late July organic thick and chunky salsa (mild and medium)
    • Whole Foods 365 organic thick and chunky salsa (medium)
    • Jalapa Jar fresh salsa (medium)
    • Whole Foods 365 cantina style salsa

Adding other ingredients to the taco salad is easy way to make it your own. Go wild and play around with flavors, textures & whatever goodies your heart desires. Here are some ideas to get your started.

• Pinto or refried beans
• Baked sweet potatoes
• Jalapeños
• Sliced cabbage
• Pickled onions
• Vegan queso
• Shredded vegan cheese
• Vegan sour cream
• Caramelized onions
• Brown or black rice
• Grilled bell peppers and/or onions

Storing and leftovers

Use leftovers to make additional salads or change it up and use the ingredients for nachos, grain bowls, tacos or quesadillas.

• To store in the fridge, place ingredients separately into airtight containers. They will keep for up to a week.
• The salad is not freezer friendly.

When serving leftovers, the walnut meat is best warm. To reheat, add desired amount to a warm skillet on medium heat with a splash of water (about 1 teaspoon) and cover for 2-4 minutes. Remove from heat and prepare as desired.

📋 Recipe

If you made this easy vegan taco salad bowl, let me know your thoughts in the comments below! Also, tag @notablyvegan on your favorite socials so I can see your tasty creations!