Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat"
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
315 kcal
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Course
Main Course
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Cuisine
Mexican, Vegan, gluten-free
Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat"
Description
The recipe uses shredded carrots and ground walnuts as the base for the vegan taco filling, combined with sautéed onions and garlic for aroma. Tomato paste, Worcestershire-style sauce, and an array of spices including smoked paprika, chipotle, cumin, oregano, and ancho chili powder create a richly flavored, slightly smoky, and mildly spicy mixture. The filling is cooked on the stove until the carrots are tender but still have some texture.
The salad bowl is completed with grilled or skillet-cooked bell peppers, chopped lettuce and greens, avocado cubes, and fresh pico de gallo or salsa. The combination offers a variety of textures from the crunchy vegetables, creamy avocado, and hearty taco filling. The lime juice added brightens the flavors and balances the spices.
Notes suggest adding beans or cooked lentils for additional protein and adjusting spices accordingly. The recipe serves four and can be customized by increasing or reducing heat and flavor intensity to taste.
Ingredients
Taco Filling
- 1 onion chopped, small
- 4 cloves garlic minced
- 2 cups carrot shredded
- 1/2 cup bell pepper optional, or other finely chopped vegetables
- 3 oz tomato paste
- 2 tbsp Worcestershire sauce 3 tsp soy sauce (coconut aminos for soyfree), 1 tsp apple cider vinegar, 1/2 tsp molasses, or more vegan
- 1/2 tsp salt or more
- 2 tsp smoked paprika
- 1/2 tsp chipotle pepper powder , less for less heat
- 1/4 tsp black pepper
- 1/2 tsp cumin ground
- 1/2 tsp oregano dried
- 1/4 tsp ancho chili powder optional, or cayenne
- cloves or allspice, generous pinch, for additional flavor
- lime 2- 3 tbsp, juice of 1
- 1/4 tsp sugar or more
- 3/4 cup walnuts
Bowl ingredients
- 2 bell pepper
- lettuce chopped
- greens chopped
- Pico de Gallo or salsa of choice
- avocado cubed
- salt to dress
- black pepper
- lime juice
Instructions
- Prep: Chop the onion and garlic in a food processor or by hand and set aside. Process the carrots and bell peppers in the same food processor until shredded or use a grater for the carrots and chop the bell peppers then set aside. Process the walnuts in the same processor and set aside.
- Heat oil in a saucepan or skiller over medium heat. Add onion and garlic and a pinch of salt. Cook for 3-4 minutes.
- Add peppers and carrots and a good pinch of salt and cook for 5 minutes. Stir occasionally. Add the tomato paste, sauce, salt and spices and lime juice and mix well.
- Cook for 3 to 4 minutes. Add in the walnuts and mix well. Taste and adjust salt, heat, flavor, adding more as needed. add smoked paprika for smokier, lime juice for tang. Check if the carrots are somewhat done.
- Cook for another 2 minutes then let it sit for a few minutes before serving. Meanwhile grill the peppers or cook them over medium high in a skillet with a tsp of oil, until golden brown on the edges.
- Assemble the bowl with chopped greens, roasted bell pepper, pico de gallo, a generous helping of the taco mix, avocado. Sprinkle salt, pepper and lime juice and serve(so good!). Add other toppings like vegan sour cream, fresh or pickled jalapeno etc. Make tacos or a burrito for variation with additional toppings, beans, spanish rice etc.
Notes
- Add cooked beans or red/brown lentils to the taco filling for extra protein and volume; adjust spices as needed.
- Taste the filling before finishing to balance the smoky and tangy flavors with additional smoked paprika or lime juice.
- This recipe yields four servings, making it suitable for a family meal or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 7.2g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Sodium | 605mg | 25% |
| Potassium | 1041mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 13630IU | 273% |
| Vitamin C | 93.8mg | 104% |
| Calcium | 81mg | 8% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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