Vegan Taco Salad
By: Rj Flamingo
Published: Saturday, May 1, 2010 - 11:59am

Ingredients




Ingredients:
1 cup ground beef-flavored TVP (textured vegetable protein)
2 cups hot water
16 ounces jar of your favorite salsa
14 ounces can of diced tomatoes
15 ounces can kidney beans, drained and rinsed
Mixed salad greens
Riceworks Sea Salt Brown Rice Crisps
1 large tomato, diced
Tofutti "Better Than Sour Cream"

Preparation

1 Put the water and TVP into a large fry pan over high heat 2 Bring to a boil, then reduce heat to medium-high. 3 Add the salsa, canned diced tomato, and beans. 4 Stir well. 5 Allow to cook until the liquid is almost completely absorbed, about 10 - 15 minutes. 6 In a large bowl, place a bed of the salad greens. 7 Take a large handful of the chips (count out a serving size, if you like), and crush in your hands, sprinkling them over the greens. 8 Spoon the chili over the salad greens/chips. 9 Top with a tablespoon of the Tofutti "Better Than Sour Cream" and the fresh diced tomato.

About


This is one of the variations of my 15 minute chili / sloppy joes. Okay, so you don't have to make it vegan, but in the spirit of environmentalism and the movement to eat more meatless meals, I urge you to try it. All of the ingredients are easily available in natural foods markets or online, and this is one painless and delicious introduction to that exercise.
If you keep kosher, feel free to use dairy sour cream and shredded cheddar cheese. TVP is certified kosher / pareve.
To make this with meat, substitute the TVP and water for one pound of ground beef. Brown the ground beef and then add the rest of the ingredients as indicated. You can use any tortilla chips and dairy sour cream for your toppings.