Vegan Taco Salad
This vegan taco salad will satisfy your cravings for spicy food. It’s gluten-free, dairy-free and completely meatless!
Having this vegan taco salad is one of the few times I get excited about salads in general. It has layers of flavor and texture and is filled with protein-packed black beans and lentils.
Like my Vegan Taco Rice, this dish is perfectly seasoned with spices, including cumin, paprika and ground chipotle. For an easy appetizer that’s also fun to eat, try these delicious Mini Plant-Based Tostadas.
Jump To
Key Ingredient Notes
Cooked Brown Lentils – They have an appealing, mild nutty flavor and are packed with protein and fiber to keep you full for hours. You can also use green lentils.
Mushrooms – They have a meaty flavor and texture that pair well with the lentils. My favorites include oyster, king trumpet and shiitake for the best flavor.
Liquid Aminos or Tamari – Both are gluten-free alternatives to soy sauce. They add a savory flavor to the lentil mix.
Almond flour – For an even tastier filling, try almond flour for a subtle, buttery sweetness.
No almond flour? Simply blend some whole almonds to make it. I highly recommend it! You can also use ground walnuts. But if you can’t have nuts, try sunflower seeds or omit them altogether.
Herbs and spices – including oregano, cumin, paprika, chipotle, and an all-purpose spice blend.
Add-ins – homemade salsa (recipe included), lettuce, avocado, black beans, corn tortilla chips
Optional add-ins – If you desire a creamy dressing, you can blend the avocados with garlic, onion, cilantro, lime juice, salt, pepper and enough water to make it creamy and easy to pour.
How to Make Meatless Taco Filling
This meatless taco filling is super easy and can be used in this salad and to fill any form of tacos. I can’t stress enough how delicious the combination of mushrooms, lentils and almonds are!
I’ve used it in both my Mushroom Lentil Meatballs and Vegan Kinpira Rice Burger recipes. Here is how to make it:
- Heat 1 tbsp oil in a pan, add 1 cup chopped mushrooms and 1 large sliced onion. Cook until browned.
- Add 3-4 minced garlic cloves, 1 tbsp dried oregano, 1-2 tbsp liquid aminos or tamari, 1/2 tsp ground cumin, 1/2 tsp paprika and 1 tsp ground chipotle, 2 tsp all-purpose spice blend and 1 cup cooked and mashed lentils.
- Heat through and season with salt and pepper.
- Stir in ½ to 1 cup almond flour, then remove from heat.
- Stir in chopped cilantro, reserving a little for garnish.
Assembling the Salad
- Chop the lettuce and add it to your salad bowl.
- Add crumbles of the mushroom-lentil filling and black beans.
- Add diced avocado and salsa, then the tortilla chips.
- Top with more chopped fresh cilantro before serving.
More Vegan Sides
- Vegetable Barley Salad
- Green Bean Casserole
- Brussels Sprouts Casserole
- Roasted Garlic Mashed Potatoes
Vegan Taco Salad
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
Lentil Taco Filling
- 1 cup (200 g) cooked lentils
- 1 cup (100 g) chopped mushrooms
- 1 cup (112 g) almond flour
- 1 large (150 g) onion, sliced
- 1 tbsp (15 ml) oil
- 4 cloves garlic, minced
- 1 tbsp (15 g) dried oregano
- 2 tbsp (30 ml) liquid aminos, or tamari
- ½ teaspoon (2 g) ground cumin
- ½ teaspoon (2 g) paprika
- 1 teaspoon (5 g) chipotle chile powder, spicy!
- 2 teaspoon (10 g) all-purpose seasoning
- Salt and pepper, to taste
- 1 handful fresh cilantro, chopped
Salsa
- 1 large (180 g) tomato, diced
- ½ large (50 g) red onion, chopped
- ½ large (80 g) red bell pepper, diced
- 1 tbsp chopped fresh cilantro
- 1 to 2 teaspoon (5 ml) lime juice
- salt to taste
To Assemble
- 4 cup (290 g) lettuce, chopped
- ½ cup (90 g) black beans
- 1 avocado, cubed
- Corn tortilla chips
Instructions
Making the Lentil Taco Filling
- Heat oil in a pan, add chopped mushrooms and sliced onion. Cook until browned.1 cup (100 g) chopped mushrooms ,1 large (150 g) onion ,1 tbsp (15 ml) oil
- Add minced garlic, dried oregano, liquid aminos or tamari, cumin, paprika, ground chipotle, all-purpose spice blend and cooked and mashed lentils.4 cloves garlic ,1 tbsp (15 g) dried oregano ,2 tbsp (30 ml) liquid aminos ,½ teaspoon (2 g) ground cumin ,½ teaspoon (2 g) paprika ,1 teaspoon (5 g) chipotle chile powder ,2 teaspoon (10 g) all-purpose seasoning ,1 cup (200 g) cooked lentils
- Heat through and season with salt and pepper.Salt and pepper
- Stir in almond flour then remove from heat.1 cup (112 g) almond flour
- Stir in a handful of chopped cilantro, reserving a little for garnish.1 handful fresh cilantro
Salsa
- Combine all the ingredients for the salsa in a small bowl.1 large (180 g) tomato ,½ large (50 g) red onion ,½ large (80 g) red bell pepper ,1 tbsp chopped fresh cilantro ,1 to 2 teaspoon (5 ml) lime juice ,salt to taste
Assembling the Taco Salad
- Chop the lettuce and add to your salad bowl.4 cup (290 g) lettuce
- Add crumbles of the mushroom-lentil filling and black beans½ cup (90 g) black beans
- Next, add diced avocado and salsa then stick in the tortilla chips.1 avocado ,Corn tortilla chips
- Top with more chopped fresh cilantro before serving.