After discovering the best Chipotle Dressing/Sauce recipe (from Melomeals: Vegan For $3.33 A Day), I decided to make Taco Salad! I know, I’ve been on a chipotle kick lately but I’ve made all these things with ONE can of chipotle peppers in adobo and I’m really excited about it.
You can use this “meat” to make anything that calls for taco meat. We love this filling in tacos!
This isn’t my usual loaded Taco Salad but it’s a really delicious one with minimal ingredients, great if you don’t have much time but you need something healthy. I can think of a bunch of additional toppings I could add but this is my quick version.
The “meat” ingredient is TVP – Textured Vegetable Protein.
- 2 cups TVP
- 2 cups water
- 2 tbsp soy sauce
- Broth for saute.
- Homemade taco seasoning
- 1 bunch of chard – washed and chopped
- 1.2 – 1 bunch of kale – washed and chopped
- 1/4 – 1/2 cup salsa
* Add a little broth and the soy sauce, combine and cook for 30 seconds
* Add chard, kale and taco seasoning, stirring well. Cover and allow to cook for another 3-5 minutes, stirring as needed.
* Mix in salsa and remove from heat.
– My Quick Taco Salad Toppings
I like to use romaine lettuce for my taco salad base, it has a nice crunch to it!
Add any other toppings you want, Real Deal Nacho Cheeze is good here! Finish it off with Chipotle Dressing/Sauce (the sauce is A MUST!), chips (if you wish, not necessary) and a little salsa (if you like it spicy!) and you have a VERY tasty meal!
My husband and daughter both loved this! This is a great way to hide a few leafy greens for those who refuse to eat them!
** Leftover Alert!
We had the TVP “meat” with all the same toppings in Napa Cabbage Tacos tonight for dinner and it was delicious!