½cupsun-dried tomatoesdry-packed tomatoes, not the ones in oil
⅓cupCalifornia prunes
2cupscremini mushrooms
1cupunsalted walnuts
1tablespoonreduced-sodium soy sauce
2teaspoonground coriander
2teaspoonground cumin
½teaspoonsea salt
1yellow peppersliced
½head ice berg lettuce
1cupcherry tomatoeschopped
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.