Vegan Taco Salad Recipe
This diabetes-friendly recipe for vegan taco salad uses tempeh as the main protein. For a kick and extra flavor, add cilantro and pickled jalapeno.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at type2diabetes.com.
Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Avocado knife
- Spoon
- Fork
- Paper towel
Ingredients
- 2 cups of your favorite salad mix, tightly packed
- 1/4 cup corn, canned, frozen or fresh
- 1/2 cup crumbled tempeh or tofu
- 1/3 cup chopped red bell pepper
- 1/2 avocado
- 1/4 chopped onion
- 1 tbsp sunflower seeds
- 1/2 tomato
- 1/2 tsp taco seasoning
- Oil for cooking
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