Vegetarian or Vegan Taco Salad Recipe

Name: Vegetarian or Vegan Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can red kidney beans; 1 (12 ounce) package Yve's veggie ground round (or alternate product); 1 head lettuce (shredded thin); 2 tomatoes (diced); 4 green onions (sliced); 1 cup shredded sharp cheddar cheese (or vegan substitute); ¼ cup sour cream (or vegan substitute); ¼ cup Italian salad dressing; 1 (1 1/4 ounce) envelope taco seasoning (check ingredients); 1 dash sugar (or substitute); ground pepper; 2 teaspoons dried parsley; 1 cup chopped corn chips

Servings: persons

1 (14 1/2 ounce) can red kidney beans
1 (12 ounce) package Yve's veggie ground round (or alternate product)
1 head lettuce (shredded thin)
2 tomatoes (diced)
4 green onions (sliced)
1 cup shredded sharp cheddar cheese (or vegan substitute)
¼ cup sour cream (or vegan substitute)
¼ cup Italian salad dressing
1 (1 1/4 ounce) envelope taco seasoning (check ingredients)
1 dash sugar (or substitute)
ground pepper
2 teaspoons dried parsley
1 cup chopped corn chips

1
In a large bowl add kidney beans, ground round, taco seasoning, refrigerate.
2
Mix together the sour cream, dressing, sugar, parsley and pepper.
3
Set aside in refrigerator.
4
Shred lettuce into thin strips.
5
Shred cheese, cut up tomatoes and green onions (put in separate bowls).
6
Mix bean mixture and the vegetables (onion and tomatoes) together.
7
Place shredded lettuce on serving plates.
8
Pour bean/vegetable mixture over lettuce.
9
Sprinkle with chopped corn chips.
10
Pour dressing mixture over all and toss.
11
Add shredded cheese over the top and serve.
12
TO MAKE RECIPE VEGAN USE VEGAN SUBSTITUTES.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (14 1/2 ounce) can red kidney beans, 1 (12 ounce) package Yve's veggie ground round (or alternate product), 1 head lettuce (shredded thin), 2 tomatoes (diced), and more.

Yes, Vegetarian or Vegan Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetarian or Vegan Taco Salad

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