This Vegan Taco Salad with Tahini Dressing was a delicious and spicy Mexican dish made from plant based meat, plum tomatoes, black beans, onions and vegan cheese. I topped the tacos with a creamy tahini dressing.
Vegan Taco Salad
1 Package of plant based meat, Beyond Meat
1 Clove of garlic
1 Teaspoon of smoked paprika
1/2 White onion, chopped
1/2 Teaspoon of taco seasoning
1/2 Teaspoon of Italian seasoning
1/4 Teaspoon of chili powder
1 Avocado, chopped
1 Jalapeño, sliced
1 Head of romaine lettuce, chopped
1 Can of black beans
4-6 Corn tortillas shells
1 Cup of cherry tomatoes, halved
1/4 Cup of shredded vegan Parmesan cheese
1/2 Cup of tahini
3 Tablespoons of apple cider vinegar
2 Tablespoons of soy sauce
1 Tablespoon of Italian seasoning
2 Tablespoons of olive oil
2 Tablespoons of lemon juice
2 Cloves of garlic minced
water as needed to thin
-Place dressing ingredients in a blender and combine well. Slowly add the water to thin ingredients and combine again if necessary. Set aside.
-in a large skillet, add the white onion to the pan and garlic.
Then add the plant based meat on medium heat and stir until meat is seared brown and cooked through. Add the black beans, (drained and rinsed). Add salt and pepper to taste. Set pan aside.
-Chop the romaine lettuce and halve the cherry tomatoes.
-Prepare the taco shell and add the shredded lettuce, plant based meat, tomatoes, avocado vegan Parmesan cheese and creamy tahini sauce. Top with salsa and enjoy!