The Ultimate Vegan Taco Salad

By Kiersten | Last Updated: February 25, 2015

The Ultimate Vegan Taco Salad Recipe

The Ultimate Vegan Taco SaladPhotos by Emily Caruso

There are recipes where you look at them and think, “Oh, that looks good.” And there are recipes that make you feel excited. The recipes that fall into the latter category for me are ones that use ingredients in ways I hadn’t thought of before. Cookie Monster Cooking’s Crockpot Barley and Bean Tacos is one of those recipes. Because who would think to use barley as a taco filling?! But it makes so much sense—whole grains like barley, steel-cut oats, farro and wheat berries have a nice, chewy texture that makes them a great substitute for ground beef; because they’re whole grains, they have protein too.

Farro Taco Meat
Using Ashley’s idea as inspiration, I decided to try using farro as the “meat” for this vegan taco salad. My little shortcut taco filling is black beans simmered in salsa—because why bother with tomatoes and onions and garlic and jalapeños when a jar of salsa has all those things? So after cooking the farro, I added mild salsa and taco spices like chili powder and cumin. I went back and forth about the amounts of spices quite a bit (which means we ate a lot of taco salad for a few weeks—those were a glorious few weeks), but settled on the quantities below—before adding the farro to the salad, the taco “meat” tastes a little bit over-seasoned, but eaten as part of the salad, it’s perfect.

Like any salad recipe, this one is highly customizable—make it your own! I wanted this to be a meal salad, so I added fire-roasted corn, black beans and tortilla chips. If you don’t have time for soaking the cashews, a simple olive oil and lime juice dressing will work or use a store-bought ranch dressing if you’re not vegan. (But if you have the time, make the Creamy Lime Dressing—it’s so good!) You can serve this with the farro warm or cold and if you’re making it for lunches, it will last several days in the fridge.

Go to The Ultimate Vegan Taco Salad recipe

The Ultimate Vegan Taco Salad

Prep Time:

40 minutes

Cook Time:

5 minutes

Total Time:

45 minutes

Yield:

4 big salads

ingredients:

    For the Farro Taco Meat:

  • 1 cup farro, cooked according to package instructions and drained (about 2 1/2 cups cooked)
  • 1/2 cup mild salsa
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • Pinch of cayenne pepper
  • Salt to taste
  • For the Creamy Lime Dressing:

  • 1/2 cup raw cashews, soaked in water for 4-8 hours and rinsed
  • 1/4 cup fresh lime juice
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • For the salad:

  • 2 medium heads romaine lettuce, chopped
  • 1 large tomato, diced or 1 cup halved grape tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen fire-roasted corn kernels, thawed (regular frozen corn is fine if you can't find fire-roasted)
  • 1 cup broken tortilla chips
  • 1/2 cup sliced green onions
  • Cilantro, lime wedges, salsa and/or guacamole for serving, if desired
Print recipe

instructions:

    To make the Farro Taco Meat:

  1. Combine the farro, salsa, chili powder, cumin, paprika and cayenne in a medium pan over medium heat. Cook about 5 minutes or until heated through, stirring often, then season to taste with salt. Set aside.
  2. To make the Creamy Lime Dressing:

  3. Place ingredients in a mini-blender or food processor. Blend until completely smooth.
  4. To assemble the salad:

  5. Divide the lettuce onto 4 plates, then top with the tomato, black beans, corn, farro, tortilla chips and green onions. Drizzle the dressing over the salad and add the optional garnishes if you're using them.

notes:

Prep time includes time for cooking farro.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Comments

This is DEFINITELY something to get excited about. To be honest, i’ve never used grains as meat substitutes, but I will now! Starting with this salad.

I LOVE Farro, this is def a must try, SOON!!!! Can’t imagine how amazing this will taste since i adore mexican food!

What a fabulous idea! I just love the idea of using something a bit different, I’m totally going to try this, thanks!

Thank you for t his phenomenal recipe! I don’t know how i found your blog, but thankfully i did! i fist made this salad 2 weeks ago. And this week i made it twice! i think the lime dressing is the best part, But others in the family love the farro the best. Can’t wait to explore more of your recipes!

I think this is both. that looks good and makes me excited. I have been craving taco salad so a quick google search and this came up. I am still amazed at how easy it is to make your favorite recipes vegan.

This was awesome! I replaced the farro with pan-cooked tempeh and doubled the delicious cashew lime dressing.

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