I Can't Believe There's No Meat Taco Salad - Raw Gluten Free Vegan Taco Salad

can't believe there's no meat taco salad

Here is a super nutrient-packed, raw vegan taco salad recipe. With the use of a food processor, you can make your own super healthy and flavorful ground taco "meat". This ain't no mystery faux-meat product either. And if you need to or choose to avoid soy, this soy free vegan taco meat is a great way to go. Plus, this vegan taco meat recipe is gluten free - no seitan here!


Gluten Free, Soy Free Vegan Taco Salad

raw vegetarian taco salad

GF, SF, Vegan Ground Taco "Meat" Ingredients
6 large white mushrooms (cleaned)
2 carrots
1/2 medium onion
1 green bell pepper
1 tomato
3 cloves garlic
1 jalepeno
cumin
cinnamon
1/4 cup cilantro loosely packed

Taco Salad Base Ingredients
1 bunch of dinosaur kale
1/2 small-medium napa cabbage
about 2 tsp salt

Dressing
1/2 cup tomatillo salsa


1. Slice the dinosaur kale and napa cabbage into very thin ribbons and cut down to about 1 1/2" in length.
2. Place the kale and cabbage in a large salad bowl and sprinkle with salt.
3. Massage the salt into the cabbage and kale, firmly pressing and squeezing. This will tenderize the the leaves and reduce that overly-earthy taste that both of these leafy veggies can have. Dress with the salsa verde and set aside to marinate.
4. Chop all of the ingredients for the vegan taco meat into about 1" pieces to make life easier on your food processor. First pulse the mushrooms a couple of times until they are well diced but not turned to mush! Set aside in a mixing bowl.
5. Add to the food processor the garlic, onions, jalapeno, carrots, bell pepper, and tomato in that order, pulsing in between each addition. Then add in your seasoning (a couple sprinkles of cumin, just a tiny dash of cinnamon, and the cilantro). Process until everything is about the size of ground beef crumbles.
6. Gently stir that mixture in the bowl with the mushrooms, using a spoon. When well mixed, scoop your vegetarian taco meat on your cabbage and kale mixture. Mix gently together with tongs. Garnish with more cilantro if you'd like.

This dish will get things swingin'

You could even try this as a filling for tacos or a wrap, or on top of a bed of tortilla chips for nachos.  Bonus - the salad held up well for lunch the next day too because the kale and cabbage don't get all mushy and gooey like lettuce would.


Shared on GNOWFGLINS Simples Lives Thursday and The Nourishing Gourmet Pennywise Platter and It's a Keeper and Food on Fridays and Foodie Friday and My Sweet and Savory My Meatless Mondays

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