Ingredients
- Prep time: 20 minutes
- Total time: 40 minutes
- ½ cup sun-dried tomatoes dry-packed tomatoes, not the ones in oil
- ⅓ cup California prunes
- 2 cups cremini mushrooms
- 1 cup unsalted walnuts
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoon ground coriander
- 2 teaspoon ground cumin
- ½ teaspoon sea salt
- 1 yellow pepper sliced
- ½ head ice berg lettuce
- 1 cup cherry tomatoes chopped
- Whole grain tortilla chips
Toppings:
- cilantro
- pico de gallo
- guacamole
- limes
Instructions
- Put the sun-dried tomatoes in a glass bowl (or other heat-proof bowl) and cover with boiling water. Let stand for 30 minutes until they're softened. Drain. 2. To a Ninja or food processor, add the dried tomatoes, prunes, mushrooms, walnuts, soy sauce, coriander, cumin and salt. Pulse until coarsely chopped. 3. If serving right away, assemble salads on individual plates: add lettuce, chopped tomatoes, yellow peppers and a scoop of the taco mixture. Add desired toppings (guacamole, pico de gallo, cilantro, and limes.)
Notes
I've served this for supper on a platter and we just all dig in with the chips and/or forks.
If you need to make it ahead, the taco mixture will keep up to 3 days in the fridge before you want to serve it.
Nutrition Facts
Easy Vegan Taco Salad
Amount per Serving
Calories
200
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories
200
Nutrition Facts