You can quickly throw together this Vegan Taco Salad Recipe in less than 30 minutes. It’s super flavorful and much healthier and cleaner than other versions out there.
Whether you are in the mood for something different on Taco Tuesday or you simply want to try something new, this Vegan Taco Salad is incredible. Plus, you can customize the ingredients to make them fit the preferences of whoever you are feeding it to. So all the picky eaters can rejoice!
If you have been on the fence about trying walnuts as taco meat, now is a great opportunity to take the plunge. Combining taco seasoning with the walnuts makes them have a flavor that is similar to meat. Plus, it also looks like traditional meat when cooked and added to the taco salad.
- Walnuts – Walnuts are a great source of plant-based omega 3 fatty acids, and adding these instead of ground beef to your vegan taco salad makes this a great anti-inflammatory meal.
- Avocado Oil – While I prefer the avocado oil, it’s more than fine to use olive oil or any of your favorite oils.
- Taco Seasoning – I use my homemade taco seasoning because I can quickly and easily make it and has the best flavor. It’s so much healthier than anything you can buy in a packet at the store with additives.
- Romaine Lettuce – Vitamin C, potassium, calcium, magnesium, and folate are just a few reasons why I like to use romaine in this salad. It offers a beautiful crunch with each bite and doesn’t get soggy either.
- Grape Tomatoes – They are naturally sweet and offer a great flavor! Plus, they will give you a boost of fiber, vitamin C, and vitamin A as well.
- Black Beans – Black beans add iron, calcium, and protein!
- Red Onion – Another great topping that adds flavor and contrasting texturer.
- Avocado – You can’t have a vegan taco salad without avocados! Okay, well, you can, but you would be missing out on the folate, potassium, vitamin C, and other valuable nutrients they have. I forgot to add it to the ingredient picture but not the salad!
- Vegan Sour Cream – Adding some sour cream is like adding a cherry on top of your ice cream! It just makes it taste better! If you are okay with vegetarian, regular sour cream works as well.
- Tortilla Chips or Strips – They are completely optional, but they do add some yummy flavor and crunch to the salad.
HOW TO MAKE VEGAN TACO SALAD
1. Heat the oven to 350 degrees F.
2. Place the walnuts on a rimmed baking sheet and spread them out. Then drizzle with avocado oil and add the taco seasoning. Toss well until the walnuts are evenly coated.
3. Bake the walnuts for 10 minutes in the oven.
4. Serve as a taco bar or layer everything in a large bowl and dig in!
FAQS ABOUT VEGAN TACO SALAD
CAN I MAKE THIS SALAD FOR A CROWD?
Yes, absolutely! Taco salad is great for feeding a hungry crowd. Even people who don’t eat vegan are sure to enjoy the way this dish tastes. This recipe is for 4-6 servings, so you would need to double or triple the ingredients based on how many you are feeding.
WHAT ARE SOME OTHER TOPPINGS I COULD ADD?
The list of toppings that would work is practically endless! So, if you normally add it to tacos, you should be able to include it in your salad. Here are a few ideas to get you inspired.
- Dressing – I love to drizzle my salad in my homemade Cilantro Lime Dressing. Try and see how quickly you fall in love.
- Guacamole – If you have a craving for guacamole, you can swap it for the avocado! Or do both if you are feeling extra wild. Check out my recipe for Simple Guacamole!
- Green Onions – Chop up a few green onions and sprinkle them on the vegan taco salad.
- Cilantro – If you are a fan of cilantro, it just makes sense to include some in your salad. Cut it up fine and sprinkle it on top right before serving.
- Jalapeno – Craving some spicy goodness? No problem, cut some fresh jalapeno slices for the salad. They are a great source of potassium, vitamin A, and vitamin C too.
If you make this recipe, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram, and I’ll feature you!Print
Vegan Taco Salad Recipe
This has all the flavor of regular Taco Salad but in a plant-based version! This is an easy, under 30 minute dinner recipe that’s easy to customize.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: recipes
- Method: oven
- Cuisine: Mexican
- Diet: Vegan
- 2 cups walnut pieces, chopped
- 1 tablespoon avocado oil or oil of choice
- 3 tablespoons taco seasoning
- 8–10 cups chopped hearts of romaine (from 3 hearts)
- 1 (15 ounce) can black beans, drained and rinsed
- 8 ounces grape tomatoes, sliced in half
- 1/2 cup diced red onion
- 1 avocado
- 1/2 cup salsa (homemade or store bought)
- 1/2 cup vegan sour cream
Optional: Top with tortilla chips or strips
- Preheat the oven to 350 degrees
- Spread the walnuts onto a rimmed baking sheet and drizzle with the oil and taco seasoning. Toss until they are evenly coated.
- Bake the walnuts in the oven for 10 minutes.
- You can set the ingredients out like a Taco Bar for individuals to assemble their own salads, or use a large bowl to add the ingredients and toss together. Enjoy!
*The salsa and vegan sour cream act as a dressing here. If you’d rather, you can use this Cilantro Lime Dressing, which is also a delicious option.
*Nutritional information based on 6 servings
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 3.8 grams
- Fat: 37.7 grams
- Saturated Fat: 6.2 grams
- Carbohydrates: 14.2 grams
- Fiber: 6.6 grams
- Protein: 7.7 grams
Keywords: Vegan Taco Salad