Vegan Friday: Taco salad

Vegan taco salad is gorgeous, tasty and a great excuse to pork down avocado.

Here’s a quick recipe for hot days. It serves two but doubles easily if you need to feed more people.

Vegan Taco Salad

Ingredients:
1 can pinto beans
2 c. shredded lettuce
1 Roma tomato, diced
Black olives
Avocado
Cumin
Chili powder
Garlic powder
Onion powder
Salsa
Tortilla chips
Taco seasoning (optional)
3/4 c. textured vegetable protein (optional)

TVP will absorb plenty of taco seasoning.

If using TVP, place in a microwave-safe dish with enough water to reconstitute it and nuke until soft and hot through. Stir in a packet of taco seasoning and set aside while you prepare the rest of the salad.

Season beans with spices to taste and microwave until hot through.

Divide lettuce, tomato, TVP, beans, salsa, avocado and chips between bowls. Garnish with olives and chips. You can use whatever other vegetables make you happy; I just used what I had on hand. Canned jalapeno slices would make a nice addition, as would fresh bell peppers, shredded carrots, or sliced cucumbers.

Serve with salsa, hot sauce and — if desired — vegan sour cream.