Meatless Monday – Vegan Taco Salad

Who doesn’t love a tasty taco salad?  I personally love Mexican flavors, especially over a colorful and nutritious salad. Taco salads are a great low-carb option for Mexican dinner.  I’m going to share my cheat to getting a delicious vegan taco salad on the table tonight in 20 minutes.  I’m so confident in this cheater recipe that I guarantee no one will even know the “meat” is vegan if you don’t tell them.  It tastes just like ground beef.*

*Caveat – it’s been a very, very long time since I’ve eaten beef anything, so I my guarantee should be taken lightly.  

The most labor intensive part of this dinner is chopping the veggies.  Chop and assemble your salad while warming your proteins, and you’ll be sitting down to eat in no time at all.


You can use any variety of salad ingredients.  In my opinion, Mexican salad isn’t complete without corn, so I always add corn kernels when making a Mexican inspired salad.  That’s just me.  Onion, cilantro, radish and jalapaños are all great options.

For the Salad:

  • 1 head Romain Lettuce
  • 1 c. cherry tomatoes halved
  • 1/2 c. red bell pepper chopped
  • 1/2 c. yellow bell pepper chopped
  • 1/2 c. cucumber chopped
  • 14 oz can Tri-Bean Blend
  • 1/2 c. frozen corn
  • 1/2 Avocado squared
  • Favorite organic salsa

For the “Meat” Topping:

  • Boca Veggie Ground Crumbles
  • 1 pkg McCormick Taco Seasoning Mix – Low sodium blend
  • 3/4 c. water

Vegan Taco salad ingrediatns

taco meat ingredients


Step 1:

Heat Boca Veggie Ground Crumbles in large frying pan on medium heat.  Break up any large chunks.  Stir frequently until heated throughout.

Step 2:

Chop salad ingredients and assemble in large salad bowl

Step 3:

Heat 1/2 c. frozen corn per package directions.  Heat, drain and add to salad.

Step 4:

Mix McCormick’s taco seasoning into 3/4 c. water and add to veggie ground crumbles.  Cook on low heat for 5 minutes.

Step 5:

Drain Tri-Bean Blend  from can and Rinse.  Heat in small pot on low heat for approximately 5 minutes or until warm.  Remove from heat and add to salad.

Step 6:

Add cooked “Taco” veggie crumbles to salad.

Drizzle with salsa

Add avocado.

Serve warm


Bonus Meal:

Today I reheated the salad toppings and made these two healthy tacos for lunch.FullSizeRender 17

If you like The Cheater Chef please Pin my recipes.  I appreciate your support.


Published by

Leave a Reply