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7 Layer Vegan Taco Salad Recipe

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4.3 from 34 reviews

This vibrant 7 Layer Taco Salad features a hearty plant-based taco ‘meat’ made with seasoned meatless crumble simmered in tomato paste and vegetable stock. Layered with fresh greens, sautéed black beans, corn, dairy-free cheddar, and topped with crispy tortilla chips and creamy vegan ranch dressing, this salad delivers bold Mexican-inspired flavors with a satisfying crunch. Optional pico de gallo and guacamole add a fresh, zesty finish—perfect for a healthy and delicious meal that’s vegan and dairy-free.

Ingredients

Plant-Based Taco ‘Meat’

  • 1 (14 oz.) bag plant-based meat crumble
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 4 tablespoons tomato paste
  • 2 teaspoons taco seasoning
  • 1 cup organic vegetable stock

Salad

  • 5 cups mixed greens, chopped (lettuce, kale, etc.)
  • 3 medium tomatoes, diced
  • 2 cups sautéed black beans
  • 2 cups cooked sweet corn
  • 2 cups dairy-free cheddar shreds
  • 1 onion, diced
  • Tortilla chips, organic
  • 1-2 cups vegan ranch dressing or sauce

Optional Toppings

  • 1 cup pico de gallo
  • 1 cup guacamole

Instructions

  1. Prepare the Plant-Based Taco ‘Meat’: In a medium skillet over medium-high heat, heat the olive oil until shimmering. Add the minced garlic and sauté for about 1 minute until fragrant. Add the plant-based meat crumble, stirring to combine and breaking up the pieces with a wooden spoon as it begins to brown.
  2. Add Flavoring Ingredients: Stir in the tomato paste, vegetable stock, and taco seasoning until well combined. Let the mixture bubble for about 1 minute to meld the flavors.
  3. Simmer the Mixture: Reduce heat to medium-low and let the taco meat simmer gently for 10-15 minutes until the sauce thickens and becomes fragrant. Remove from heat and let cool.
  4. Assemble the Salad: In a trifle bowl or large serving dish, layer the ingredients in order: chopped greens, diced tomatoes, diced onions, sautéed black beans, cooked corn, vegan ranch dressing, the plant-based taco meat, shredded dairy-free cheddar, and finally crushed tortilla chips.
  5. Add Optional Toppings and Serve: Garnish the salad with pico de gallo and guacamole if desired. To serve, scoop through the layers ensuring a bit of each component on the plate and enjoy your vibrant taco salad.

Notes

  • For best flavor, let the plant-based taco meat simmer slowly to thicken and develop richness.
  • You can customize the greens to your preference; kale adds extra nutrition while lettuce keeps it light.
  • Sauté your black beans with a little cumin and garlic for extra depth of flavor.
  • Use organic or homemade vegan ranch dressing to keep the salad fresh and healthy.
  • Optional pico de gallo and guacamole add bright, fresh toppings but can be omitted for simplicity.
  • Serve immediately after assembling to keep tortilla chips crunchy, or add them at serving time if prepping in advance.

Find it online: https://deliciousyum.com/7-layer-vegan-taco-salad-recipe/