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Firehouse Taco Salad - Vegan Style!

Course Main Course
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 meal-sized salads

Ingredients

  • 1 package Gardein Beefless Ground or vegan "beef" crumbles of choice
  • 1 large head iceberg lettuce chopped into bite-sized pieces
  • 1 can dark red kidney beans drained and rinsed
  • 2 cups tomatoes diced
  • 1 cup dairy-free cheddar shreds
  • 1/2 bunch radishes sliced
  • 5 green onions chopped
  • 3/4 cup green taco sauce (La Victoria or something similar) plus more for serving, if desired
  • 1/2 cup Italian dressing (ensure vegan) plus more for serving, if desired
  • 4 handfuls vegan cheesy tortilla chips or flavored tortilla chips of choice We like *Forager Cheezy Greens and Doritos Blaze (yes! they're vegan!)
  • drizzle cooking oil of choice

Instructions

  • Heat a large skillet over medium heat and drizzle with oil. Once hot, at the Beefless Ground and sauté until browned. Remove from heat.
  • Add all of the produce, the browned Beefless Ground, kidney beans, and vegan cheddar shreds to a large mixing bowl. In a small mixing bowl, whisk together the taco sauce with the Italian dressing. Add the dressing mixture to the large bowl and toss the salad until everything is well combined. 
  • Divide salad onto four large plates (you may have extra). Before enjoying, crumble a handful of flavored tortilla chips over the top of the salad. If desired, add more dressing (I like extra taco sauce). Enjoy!

Notes

The Forager bags do not contain a lot of chips inside and you may need two bags.