Vegetarian Taco Salad

Vegetarian Taco Salad 

Serves 6 


2 tablespoons extra virgin olive oil

1 small yellow onion, chopped 

2 ears corn, kernels cut off 

8 oz. tempeh, cubed 

1 (15 oz.) can kidney beans, rinsed and drained

1 tablespoon taco seasoning (this is the amount of heat my family can handle, add more to your taste)

8 oz. romaine lettuce salad

1 avocado, peeled, pitted, and sliced 

1 cup halved cherry tomatoes 

1/4 cup grated sharp white cheddar cheese

1/4 cup fresh cilantro, chopped

1 lime, sliced for garnish (optional) 

1 bag tortilla chips 

favorite salad dressing


Heat olive oil in a large skillet over medium high heat. Add onion and saute until starting to brown, about 7 minutes. Add corn kernels and tempeh, and saute another 2 minutes, or until corn is tender. Add beans,  taco seasoning and 1 tablespoon water and saute another minute. Remove from heat and let cool slightly or until room temperature. 


Place lettuce in a large serving bowl. Pile tempeh mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of tempeh mixture. Garnish with lime wedges and serve with chips and dressing.


(c) YummyMummyKitchen.com


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