Mexican Taco Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head iceberg lettuce
- 3 tomato (s)
- 2 red pepper (s)
- 1 large onion (s)
- 1 clove garlic
- 1 can corn
- 1 can kidney beans
- 200 g soy ranulate, dried
- 200 ml tomato (s), happened
- 1 dash soy sauce
- Barbecue sauce, vegan
- 50 ml soy drink
- 100 ml rapeseed oil
- 0.5 teaspoon ½ lemon juice
- 1 teaspoon apple cider vinegar
- salt
- pepper
- 100 g tortilla chips
Print Recipe
Pin Recipe Instructions
- For the vegan minced meat, soak the soy granules according to the instructions. Fry the onions in a pan with oil, then add the soaked granules. Fry briefly, season with salt and pepper and add garlic. Then add the tomatoes, a dash of soy sauce and, if you like, a little barbecue sauce. Let cool down
- Wash the lettuce, shake dry and cut into strips. Cut the tomatoes into slices and the peppers into cubes.
- Now put the lettuce first in a large bowl, then the tomatoes and peppers in layers on top of each other. Then spread the corn and kidney beans as well as the minced soy meat on top.
- For the mayonnaise, puree 50 ml soy drink and 100 ml rapeseed oil with the other ingredients in a blender to a creamy mass.
- Spread the mayonnaise as blobs on the salad and top with tortilla chips at the end.
- Tip: Guacamole also tastes good as an alternative to mayonnaise.
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