Vegan Taco Salad Bowl with Carrot Walnut "Meat"

Updated: Jun 7, 2018



Straight from Vegan Richa | Serves: 4 | Time: ~35 min


Ingredients


Taco Filling

1 small onion chopped

4 cloves of garlic minced

2 cups shredded #carrots

1/2 cup bell peppers or other finely chopped vegetables optional

3 oz tomato paste

2 tbsp or more vegan worchestershire sauce

3 tsp soy sauce (coconut aminos for soyfree)

1 tsp apple cider vinegar

1/2 tsp molasses

1/2 tsp or more salt

2 tsp smoked paprika

1/2 tsp chipotle pepper powder

1/4 tsp black pepper

1/2 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp ancho chili powder or cayenne, optional

a generous pinch of cloves or all spice for additional flavor

juice of 1 lime, 2- 3 tbsp

1/4 tsp or more sugar

3/4 cup walnuts


Bowl ingredients

2 #RedBellPeppers

chopped lettuce or greens

pico de gallo or salsa of choice

avocado cubed

salt pepper lime juice to dress


Directions

Prep: Chop the onion and garlic in a food processor or by hand and set aside. Process the carrots and bell peppers in the same food processor until shredded or use a grater for the carrots and chop the bell peppers then set aside. Process the walnuts in the same processor and set aside.  (I just chopped everything finely and bought chopped walnuts.)


Heat oil in a saucepan or skillet over medium heat. Add onion and garlic and a pinch of salt. Cook for 3-4 minutes.


Add peppers and carrots and a good pinch of salt and cook for 5 minutes. Stir occasionally. Add the tomato paste, sauce, salt and spices and lime juice and mix well.


Cook for 3 to 4 minutes. Add in the walnuts and mix well. Taste and adjust salt, heat, flavor, adding more as needed. add smoked paprika for smokier, lime juice for tang. Check if the carrots are somewhat done.


Cook for another 2 minutes then let it sit for a few minutes before serving. Meanwhile grill the peppers or cook them over medium high in a skillet with a tsp of oil, until golden brown on the edges. 


Assemble the bowl with chopped greens, roasted bell pepper, pico de gallo, a generous helping of the taco mix, avocado. Sprinkle salt, pepper and lime juice and serve.


What I ate and drank today (3/13/2018)

128 oz of water

3 cups of decaf

Avocado and corn salsa flatbread from Pret

Peanut butter

Taco salad


Exercise

~2.5 miles of walking

Strength training (core and arms)

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