clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Vegan Taco Salad (with plant based meat!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Liz Moody



For the plant based taco meat:

  • 1 tablespoon olive oil ⁣
  • 3 cups fresh or frozen cauliflower rice (12 ounce bag)⁣
  • 2 cups pecans, chopped or pulsed a few times in a food processor⁣
  • 2 tablespoons chili powder⁣
  • 1 teaspoon ground cumin⁣
  • 1/4 cup tomato paste⁣
  • 3/4 cup filtered water⁣
  • 2 teaspoon garlic powder⁣
  • 2 teaspoon onion powder ⁣
  • 3/4 teaspoon fine grain sea salt ⁣
  • 2 tablespoons nutritional yeast (optional)⁣

For the zesty jalapeño dressing:

  • 1/4 cup shallot, roughly chopped (about 1 small shallot)⁣
  • 1 jalapeño, veins and seeds removed ⁣
  • 2 garlic cloves⁣
  • Juice of 2 limes⁣
  • 1/2 cup packed of fresh cilantro or parsley⁣
  • 1 tablespoon maple syrup⁣
  • 1/2 teaspoon fine grain sea salt ⁣
  • 1/4 cup+ olive oil

For the taco salad base:

  • 1 large head romaine, chopped⁣
  • 1 cup crumbled tortilla chips⁣
  • 1 chopped red onion⁣
  • 1 cup frozen corn, sautéed with olive oil and salt until warmed through⁣
  • 1 can black beans, rinsed and drained⁣


  1. Make the taco “meat.” Heat a skillet over medium heat and add a drizzle of olive oil. Add the cauliflower rice and sauté until brown at the edges, about 5 minutes. Add the chopped pecan, chili powder, and cumin and toast until fragrant, 1-2 minutes. Then, stir in tomato paste, water, garlic powder, onion powder, and salt until well-combined and warmed through. Stir in nutritional yeast and add salt to taste. Set aside
  2. Make the dressing. In a blender or food processor, add all dressing ingredients and blend until smooth. Start with 1/4 cup of the olive oil to blend, then add 1 tablespoon at a time and blend until you reach desired texture). Add salt to taste.
  3. Assemble the taco salad. Combine all salad base ingredients together in a bowl and top it with the taco meat and zesty dressing. 


  • Serving Size: 4