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5.0 from 39 votes

Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat"

Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat". Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos or burrito. Vegan Gluten-free Recipe.  

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 315 kcal
Course: Main Course
Cuisine: Mexican , Vegan , gluten-free

Ingredients

Taco Filling
  • 1 small onion chopped
  • 4 cloves of garlic minced
  • 2 cups shredded carrots
  • 1/2 cup bell peppers or other finely chopped vegetables optional
  • 3 oz tomato paste
  • 2 tbsp or more vegan worchestershire sauce , 3 tsp soy sauce (coconut aminos for soyfree), 1 tsp apple cider vinegar, 1/2 tsp molasses
  • 1/2 tsp or more salt
  • 2 tsp smoked paprika
  • 1/2 tsp chipotle pepper powder , less for less heat
  • 1/4 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp ancho chili powder or cayenne optional
  • a generous pinch of cloves or all spice for additional flavor
  • juice of 1 lime, , 2- 3 tbsp
  • 1/4 tsp or more sugar
  • 3/4 cup walnuts
Bowl ingredients
  • 2 bell peppers
  • chopped lettuce or greens
  • Pico de gallo or salsa of choice
  • avocado cubed
  • salt pepper lime juice to dress

Instructions

    Cup of Yum
  1. 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. 
  2. Heat oil in a saucepan or skiller over medium heat. Add onion and garlic and a pinch of salt. Cook for 3-4 minutes.
  3. 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.
  4. 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.
  5. 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. 
  6. 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

  • For variation, add some beans or cooked red or brown lentils into the mixture at step 5. Add more of the spices to adjust for added volume to taste. 
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  • Nutrition is 1 of 4 serves. 
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Nutrition Information

Calories 315kcal (16%) Carbohydrates 27g (9%) Protein 7.2g (14%) Fat 22g (34%) Saturated Fat 2g (10%) Sodium 605mg (25%) Potassium 1041mg (30%) Fiber 9g (36%) Sugar 11g (22%) Vitamin A 13630IU (273%) Vitamin C 93.8mg (104%) Calcium 81mg (8%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 315

% 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.