Vegan Loaded Taco Salad
Yields: 2—4
Recipe by Anja Grommons for VegOut Magazine
Photo and Food styling by Brittney Chung
“This Loaded Taco Salad is a fresh take on a Tex-Mex classic. Made with Hodo Adobo Mexican Crumbles, pickled red onions, and a cilantro-lime vinaigrette, even your non-vegan friends will love this dish.” — Anja Grommons via VegOut
Ingredients
1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product
1/2 cup apple cider vinegar
1 tbsp sugar
2 tsp salt, divided
1 small-medium red onion, thinly sliced
2 cups cilantro (1 bunch)
1/2 cup olive oil
1 tbsp champagne vinegar
1 ½ tbsp fresh lime juice
1 tsp pepper
2 tbsp vegetable oil, divided
1 bell pepper, sliced into strips
1 medium white onion, sliced into strips
1 tsp smoked paprika
1 tsp garlic powder
4-6 cups romaine lettuce, chopped
1 medium avocado, cut into chunks
1/2 cup grape tomatoes, cut into quarters
3 radishes, thinly sliced
1/2 cup fresh or thawed yellow sweet corn
1/2 cup black beans
1/2 cup fried tortilla strips
1 small jalapeno, thinly sliced (optional)
Instructions, Pickled Red Onions
Add apple cider vinegar, sugar, and 1 tsp salt to a small bowl, and whisk until well combined.
Add sliced red onions, and let sit for at least one hour.
Instructions, Cilantro-lime vinaigrette
Blend cilantro, olive oil, champagne vinegar, fresh lime juice, 1 tsp salt, and 1 tsp pepper until smooth. Set aside.
Instructions, Veggies and crumbles
Saute peppers and onions with vegetable oil until tender.
Add smoked paprika, garlic powder, and salt (to taste) toward the end.
Set aside to cool.
Heat up a skillet with a small amount of vegetable oil, and brown your Hodo Adobo Mexican Crumbles to desired texture.
Instructions, Salad assembly
Add lettuce to a bowl and carefully top with avocado chunks, tomatoes, radish slices, corn, beans, sauteed veggies, Hodo Adobo Mexican Crumbles, tortilla strips, and jalapeno.
Top with pickled red onions and cilantro-lime vinaigrette.
Vegan Loaded Taco Salad
Ingredients
- 1 (10oz) pack of Hodo Adobo Mexican Crumbles LOCATE PRODUCT
- 1/2 cup apple cider vinegar
- 1 tbsp sugar
- 2 tsp salt, divided
- 1 small-medium red onion, thinly sliced
- 2 cups cilantro (1 bunch)
- 1/2 cup olive oil
- 1 tbsp champagne vinegar
- 1 ½ tbsp fresh lime juice
- 1 tsp pepper
- 2 tbsp vegetable oil, divided
- 1 bell pepper, sliced into strips
- 1 medium white onion, sliced into strips
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 4-6 cups romaine lettuce, chopped
- 1 medium avocado, cut into chunks
- 1/2 cup grape tomatoes, cut into quarters
- 3 radishes, thinly sliced
- 1/2 cup fresh or thawed yellow sweet corn
- 1/2 cup black beans
- 1/2 cup fried tortilla strips
- 1 small jalapeno, thinly sliced (optional)
Instructions
- Add apple cider vinegar, sugar, and 1 tsp salt to a small bowl, and whisk until well combined.
- Add sliced red onions, and let sit for at least one hour.
- Blend cilantro, olive oil, champagne vinegar, fresh lime juice, 1 tsp salt, and 1 tsp pepper until smooth. Set aside.
- Saute peppers and onions with vegetable oil until tender.
- Add smoked paprika, garlic powder, and salt (to taste) toward the end.
- Set aside to cool.
- Heat up a skillet with a small amount of vegetable oil, and brown your Hodo Adobo Mexican Crumbles to desired texture.
- Add lettuce to a bowl and carefully top with avocado chunks, tomatoes, radish slices, corn, beans, sauteed veggies, Hodo Adobo Mexican Crumbles, tortilla strips, and jalapeno.
- Top with pickled red onions and cilantro-lime vinaigrette.
