The Ultimate Vegan Taco Salad
Farro replaces the ground beef in this vegan taco salad. Creamy Lime Dressing adapted from Hello Natural's
Vegan BLT Salad
Oh My Veggies
For the Farro Taco Meat:
cooked according to package instructions and drained (about 2 ½ cups cooked)
of cayenne pepper
salt to taste
For the Creamy Lime Dressing:
soaked in water for 4–8 hours and rinsed
fresh lime juice
salt to taste
For the salad:
medium heads romaine lettuce
diced or 1 cup halved grape tomatoes
15 oz can black beans, drained and rinsed
frozen fire-roasted corn kernels
thawed (regular frozen corn is fine if you can't find fire-roasted)
broken tortilla chips
sliced green onions
lime wedges, salsa and/or guacamole for serving, if desired
To make the Farro Taco Meat:
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.
To make the Creamy Lime Dressing:
Place ingredients in a mini-blender or food processor. Blend until completely smooth.
To assemble the salad:
Divide the lettuce onto 4 plates.
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.
Prep time includes time for cooking farro.
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