If you aren’t familiar with Beyond Meat, it’s a plant-based “meat” that is quite tasty and gives you the texture and juiciness of ground beef. I use it in a lot of recipes but recently tried it in a taco salad. It was colorful, zesty, and packed full of flavor. I didn’t miss the meat and don’t think you will either! So, I recommend adding Beyond Meat to your next salad to give it that high quality, premium, restaurant feel.
If you keep reading, you will learn about my recipe for a Vegan Beyond Meat Taco Salad. The recipe is for a vegan meal. All ingredients in the recipe are vegan conscious. If you are not vegan, are working your way towards becoming vegan, or are simply intrigued, please give this recipe a shot! You can substitute virtually any ingredient and make it your own to suit your taste. There is a high chance you will eliminate the vegan factor but that’s ok if you are a vegetarian or are exploring plant-based foods.
The recipe can be found here.
Start by preparing your ingredients. Chop the bell pepper(s), shred the lettuce, shred the cheese, slice the avocado, etc. I have set ingredients I use in my taco bowls but please customize your own! Add jalapenos, olives, rice, beans, etc.
I like to use fresh corn on the cob, but you can use canned corn or frozen corn. I like the fresh / crisp taste of the corn right off the cob. For fresh corn, bring a pot of water to a boil. Once boiling, add the corn and cook until soft and tender. Remove the corn from the water and set aside to cool slightly.
If you are using canned corn, drain the corn and set aside. If you are using frozen corn, cook the bag according to package instructions and set aside.
Heat a skillet over medium heat. Add the Beyond Meat and cook according to package instructions. I think it takes about as long to cook as a pound of ground beef or chicken, for reference. Make sure to stir and ground up the “meat” as it cooks. Season with 1 tsp cumin and stir to combine.
Heat a separate large skillet over medium heat. Add the entire can of fire-roasted tomatoes (including the juice from the can). Bring the liquid to a boil then add the chopped bell pepper. Reduce the heat to medium-low and cook until the bell peppers are soft and tender, stirring occasionally. Season with ½ tsp cumin and stir to combine.
Add the cooked Beyond Meat to the tomato/pepper skillet and stir to combine.
Remove the corn from the husk and add to the skillet. Stir to combine. Continue to heat for about 5 minutes then turn off the heat.
Assemble your taco salad by placing a heaping portion of lettuce in the bottom of the bowl. Top with the Beyond Meat mixture. Add shredded cheese and a dollop of guacamole or sliced avocado. Enjoy!
The recipe can be found here.
I buy vegan cheese for this recipe. Sometimes I can find it pre-shredded and that’s great. Other times I must buy a block of cheese and shred it myself. I think the cheddar cheese has a similar texture and taste to dairy based cheese, so you won’t really know the difference when eating it. And it’s combined with so many other ingredients and flavors 😊 I know I mentioned it before, but you can customize the toppings. Sometimes we add sliced olives or chopped tomatoes, but diced onions or sliced jalapeno would make for an excellent topping. Heat up some black beans or rice or even refried beans (but be careful and read the label first – some are made with lard).