Vegan Taco Salad
A salad that will remind you of what you eat in Mexican restaurants.
Ingredients
- 1 chopped lettuce
- 1/2 cup walnuts
- 1 chopped eggplant
- 200 gr. cooked red beans
- 3/4 cup corn
- 2 spring onions
- 1 tomato
- tortilla chips (if you want)
for the dressing
- 1/2 cup vegan yogurt
- 1 tbsp lemon juice
- 3/4 tbsp apple vinegar
- 1/4 tsp chilli
- 1/2 tsp garlic
- 1/2 tsp onion
- salt
- 1/2 tsp maple syrup
Instructions
- Start by pouring a little olive oil into a wok or non-stick pan. Once warm, add the walnuts and chopped eggplant. Add salt and black pepper and ketchup. Stir.
- Add a little water and cook until the aubergines are soft. Set aside.
- Put the lettuce, corn, tomato, red beans, vegan eggplant-walnut minced meat and spring onion in a bowl.
- To make the dressing just mix in a bowl all the ingredients for the dressing. Add it to the salad and mix well.
- If you want to add tortilla chips you can do it.