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    Home » Mains

    Easy Vegan Taco Salad

    Updated: May 30, 2023 by Katie Hale · This post may contain affiliate links · Leave a Comment

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    This lentil vegan taco salad is one of those meals that I love making. I have my favorite additions, but it is so versatile that it's a hit with everyone in the family.

    fork holding lentils from taco salad above bowl of vegetables

    A simple but flavorful Americanized version of a taco - what's not to like about that?

    If you like this, you might also want to try our Mexican chopped salad recipe. Great flavors and tons of vegetables in every bite.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • FAQ
    • Related
    • Pairing
    • Easy Vegan Taco Salad
    • Food Safety

    Ingredients

    This recipe has three distinct portions to prepare. The actual salad portion, the lentil "meat", and vegan sour cream. They are separated for your convenience below. You can see the quantities needed in the recipe card below.

    For the salad:

    • Lettuce
    • Cooked brown rice
    • Whole kernel corn
    • Cherry tomatoes
    • Avocado
    • Onion
    • Cilantro
    • Lime
    fresh vegetables next to bowl of rice on marble counter

    For the cashew sour cream:

    • Cashews
    • Water
    • Lemon juice
    • Apple cider vinegar
    glass bowls of ingredients on marble table

    For the lentil taco meat:

    • Lentils
    • Chili powder
    • Garlic
    • Cumin
    • Salsa
    • Smoked paprika
    • Salt
    • Black pepper
    bowls of ingredients on marble table

    Instructions

    Begin by preparing the "meat" for your taco salad. In a medium saucepan, add the lentils and 1 1/2 cups of water. Bring to a boil and cook for 10 minutes, until the lentils are soft and the water has evaporated.

    lentils being poured into saucepan

    Once they are cooked, stir in the chili powder, garlic, cumin, salsa, paprika, salt, and pepper. Stir this together and cook for another 3 to 4 minutes, then remove from the heat and set aside.

    seasonings being stirred into saucepan of lentils
    blue spatula in pot of lentils

    Next, you will place your soaked cashews, water, lemon juice, and apple cider vinegar into a food processor and pulse until the cashews are blended into a smooth sauce.

    cashews in food processor
    food processor on marble table

    Now you will prepare your vegetables and assemble your salad.

    chopping red onion on wood cutting board
    cutting avocado on wood cutting board
    cutting lettuce on wood cutting board

    I like to put lettuce in a bowl, then add the vegetables, then some rice, and lastly the lentils. A spoon of vegan sour cream on top along with fresh lime on the side and it is ready to serve.

    tomatoes being placed on top of rice and lettuce in large bowl
    avocado slices being laid on top of lentils
    fresh herbs being laid on top of cashew cheese on top of taco salad
    blue bowl of taco salad topped by fresh vegetables and cashew sour cream

    Hint: If cooking lentils from dry, do so in large batches. Let them cool then divide them into 1-cup portions and place them into freezer bags. These can be frozen for up to 4 months, and are great for pulling out and adding to meals.

    Substitutions

    Don't have all of these ingredients on hand? Don't worry! There are lots of options that fit into this recipe. A vegan taco salad is super versatile and easy to adjust to what you have on hand. Check out the tips below for ideas.

    • Instead of lettuce, try using kale or spinach as your base
    • If you don't have brown rice, white rice or quinoa would also work well
    • Swap out the cherry tomatoes for diced bell peppers or shredded carrots
    • Use red onion instead of Vidalia onion if you prefer a stronger onion flavor
    • If you're not a fan of cilantro, try parsley or basil instead
    • Swap out the cashews for silken tofu to make a nut-free version
    striped bowl on table filled with vegetables and lentils

    Variations

    The substitutions above are great for making this when you don't have everything on hand. Below are some variations that add a different texture or flavor to the lentil taco salad.

    • Instead of lentils, try using black beans, chickpeas, or this homemade vegan taco meat
    • Top your salad with crushed tortilla chips for some added crunch
    • Add some heat by mixing in a diced jalapeño or hot sauce to your taco meat mixture
    • For a creamier salad, mix the cashew sour cream directly into the salad instead of using it as a dressing
    white bowl with brown rim holding vegetables topped by cream cheese

    Equipment

    Below are the tools used to prepare this meal. If you don't have them on hand already, I recommend adding these to your kitchen as useful options you'll need on a regular basis.

    • Mixing bowl
    • Measuring cup and spoon
    • Cutting board
    • Chef's knife
    • Food processor
    • Saucepan

    Storage

    This recipe is great for making ahead of time and serving over a few day's time. I do recommend keeping all ingredients separate until it is time to assemble the salad.

    • Salad greens and fresh vegetables can be stored individually in your favorite refrigerator storage containers.
    • Lentil taco meat is good in an airtight container in the refrigerator for 5 days.
    • Cashew sour cream is good for up to 3 days in the refrigerator.
    • Brown rice can be stored in the refrigerator for up to 4 days.

    Both the rice and lentil meat can be frozen for up to 3 months if needed, but can also be made in small enough portions you may prefer to just cut the recipe down to have just what you need.

    sliced lime and whole tomato on top of vegan taco salad in cream bowl

    Top Tip

    The key to making this salad great is to make sure your lentil taco meat is well-seasoned. Taste as you go and adjust the seasoning as needed to ensure maximum flavor.

    FAQ

    What kind of lentils should I use for vegan taco salad?

    You can use any type of lentil for vegan taco salad, but I recommend using brown lentils. They have a hearty texture that holds up well in the salad.

    Can I make vegan taco salad ahead of time?

    Yes, you can make vegan taco salad ahead of time. Simply cook the lentils and prepare the toppings, then store them separately in the refrigerator. When you're ready to serve, simply assemble the salad and enjoy.

    white bowl with brown rim holding vegetables topped by cream cheese

    Related

    If you like Mexican or Tex-Mex flavors, then you will love the recipes below. Take a look and bookmark your favorites to make soon.

    three vegan tacos on a plate with salsa and jerk sauce
    Vegan Jerk Tacos
    close up of vegan burrito sliced in half
    Vegan Burritos
    vegan tater tot casserole baked in dish and ready to serve
    Mexican Tater Tot Casserole

    Pairing

    Don't miss the recipes below! These are perfect for serving alongside this tasty lentil vegan taco salad for dinner.

    best guacamole recipe in a white bowl on a marble countertop
    Guacamole
    Best pico de Gallo in a blue bowl on a marble countertop
    Pico de Gallo

    Easy Vegan Taco Salad

    Katie Hale
    Looking for a healthy yet flavorful meal? Look no further than this vegan taco salad recipe, complete with lentils, avocado, and fresh cilantro. Try it today and satisfy your cravings!
    No ratings yet
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    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Salad
    Cuisine American
    Servings 4
    Calories 515 kcal

    Ingredients
      

    For the salad:

    • 1 head lettuce
    • 1 cup brown rice cooked
    • 1 cup corn
    • 6-8 cherry tomatoes
    • 1 avocado
    • 1 sweet vidalia onion
    • ½ cup cilantro
    • 1 lime for garnish

    For the cashew sour cream:

    • ½ cup cashews
    • 3/4 cup water
    • 1 tbsp lemon juice
    • 2 tsp apple cider vinegar

    For the lentil taco meat:

    • ½ cups brown lentils
    • 1 tsp chili powder
    • 1 garlic clove
    • ½ tsp cumin
    • ¼ cup salsa
    • ½ tsp smoked paprika
    • Salt and pepper to taste

    Instructions
     

    • To start, get your taco salad filling ready. Take a medium-sized saucepan and pour in 1 1/2 cups of water along with the lentils. Let it come to a boil and simmer for 10 minutes or until the lentils are soft and the water has evaporated.
      lentils being poured into saucepan
    • After cooking, add chili powder, garlic, cumin, salsa, paprika, salt, and pepper to the lentils. Mix everything well and cook for an additional 3 to 4 minutes. Then, take it off the heat and set it aside.
      blue spatula in pot of lentils
    • Now, it's time to make the cashew sauce. Place soaked cashews, water, lemon juice, and apple cider vinegar in a food processor and blend them until they turn into a smooth sauce.
    • Once the filling and sauce are ready, move on to assembling your taco salad. Take a bowl and start with a layer of lettuce, then add in the vegetables and rice, followed by the lentils. Drizzle the cashew sauce on top and add a dollop of vegan sour cream. Serve with a slice of fresh lime.
      oil being poured over top of salad in large bowl with stripes
    • food processor on marble table

    Video

    Notes

    1. Prepare lentils ahead of time and season to taste just before assembling the salad to save time throughout the week. 
    2. Top the salad with guacamole, vegan cheese, salsa, or any other classic taco toppings.  It's even nice with vegan Ranch dressing. 

    Nutrition

    Calories: 515kcalCarbohydrates: 80gProtein: 17gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 140mgPotassium: 1140mgFiber: 16gSugar: 10gVitamin A: 2155IUVitamin C: 27mgCalcium: 95mgIron: 6mg
    Keyword lentil taco salad, taco salad recipe, vegan taco salad
    Tried this recipe?Let us know how it was!

    Food Safety

    When preparing food for yourself or guests, it is always a must to stay safe. Below are a few of our favorite tips for food safety in the kitchen.

    • Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
    • Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
    • After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.

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