Again looking for a vegetarian taco salad recipe that is delicious? How to make it not difficult. If wrong processing then the result is not delicious. Whereas the delicious vegetarian taco salad should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of vegetarian taco salad, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare vegetarian taco salad delicious as long as you know the trick and how to make this dish able be treat special.

Ingredients and seasonings must exist in make

1. Take 1 MorningStar ground beef substitute
2. Take 1 can Rotel salsa mild
3. Use 3 cup Mexican blend cheese
4. Prepare 1 can Refried beans
5. Use 1 pints Sour cream
6. Prepare 1 1/3 envelope Taco seasoning
7. Take 1 Blue corn chips
8. Prepare 1 2/3 head Lettuce shredded

View Recipe. this link opens in a new tab. This combination proved to be a perfect combo of different flavors. The lettuce added a bit of crunch to the tasty taco salad and the fusion of corn and black beans and other veggies turned out to be the best part. That's right, this vegetarian taco salad made with mushrooms instead of ground beef is a wonderful Meatless Monday option that's easy on your waistline and so good that nobody's gonna miss the meat!.

Step by step to cook Vegetarian Taco Salad:

1. Empty can of refried beans in small pot and set over high to medium high heat. Cut heat off when soft.
2. Spread beans on the bottom of an ungreased 8x8 baking pan. Begin to sautee the beef substitute in a pan and add seasoning with 1 tablespoon of water.
3. Sprinkle beef substitute over beans to cover and then sprinkle 1/3 of your cheese over that.
4. Drain cans of Rotel and then spread over cheese just enough to cover. Cover dish with the remainder of the cheese.
5. Preheat oven to 425. When ready, place dish in center rack and cook for 10-15 minutes.
6. Take as much lettuce needed and rinse the leaves under cold water. Drain or pat gentle with paper towel. NEVER cut the lettuce with metal. The cut ends will brown and look unappealing, so it is best to tear by hand.
7. Remove pan and allow cooling time. Scoop contents onto plate, add a handful of chips, pile some lettuce to the side, and top with a dollop of sour cream. Enjoy! :)
8. Done and ready to serve!

This beautiful vegetarian taco salad is simple, healthy and easy to make, with fresh brightly. For meal prepping vegan taco salad, I recommend preparing all ingredients as instructed but storing the taco meat, dressing, and salad in separate containers. This is the best method for a fresh-tasting salad that is not soggy. Leave enough room in the salad container so you can toss in the taco meat and dressing and shake or toss with a fork. To make this vegetarian taco salad recipe vegan, just omit the feta cheese (you might want to throw in a handful of small pickled jalapeño slices to make up for feta's salty punch).

how is this? Easy isn’t it? That’s the prepare vegetarian taco salad that you try it at home. Hope it’s useful and good luck!