Easy Vegan Taco Salad


Kesa has been singing this as well as that song I like to move it move it, Santa Claus is Coming to Town and Dude looks like a lady repeatedly for the last few months. Not the full songs, just those lyrics. REPEATEDLY. Yea, yea, dude looks like a lady! Yea, yea! I like to move it, move it! Another favorite of hers is the theme song from Little House On The Prairie, which has no lyrics she just sings it using the word bum for every note, getting louder and louder as the song comes to an end. Those are Kesa’a hits. I think I should video tape her singing them, to have when she is older. Maybe play them at her wedding someday? 😉

I am happy to report that I am back in the kitchen again and I am loving it! I decided that when I find when I have my energy I should prepare meals and snacks to have when I need them. I have learned that this is always the wise thing to do. When there is healthy food prepared already, there is no excuse to make unhealthy choices and it is so much more convenient. Plus, I need to eat quite often now to avoid nausea and I want to make sure that I am feeding myself and the baby well. This week we enjoyed Tofu Salad, Macaroni and Cheese, Hearty Tomato Basil Quinoa and Red Lentil Soup with Spelt Flax and Oat Quick Bread and on the weekend I decided on making Quinoa and Black Bean Burgers and I doubled the recipe. Needless to say, we have had many burgers and I still had leftovers to use up today, so I got creative and decided that lunch today would be Taco Salad!

Easy Vegan Taco Salad

This taco salad is really simple to prepare and made with super healthy ingredients. A wholesome, delicious meal in under 15 minutes. Sounds good to me!

Serves 4

  • 1/2 recipe Smoky Hickory Black Bean and Quinoa Burgers seasoned with
  • 1 1/2 teaspoons chili powder
  • 1/8 teaspoon red pepper flakes
  • 1/4  teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • pinch of pepper
  • 2 tablespoons canola oil (for frying)
  • Corn chips of your choice
  • Lettuce, chopped
  • 1 recipe Sweet Tomato Salsa (recipe Below)
  • 1 cup daiya cheddar shredded cheese or other vegan cheese (I used daiya shredded mozza cheese because it’s all I had on hand)


Add the spices to the burger “meat” and mix until combined. Heat a skillet on medium heat with the canola oil. Add the seasoned “meat” to the heated skillet and fry for about 6-8 minutes until thoroughly heated browned. While the meat is cooking, make the salsa and chop the lettuce. To assemble the salad, place the tacos on a plate, followed by the meat and 1/4 cup of cheese. If you wish to melt the cheese, you can pop the salad in the microwave for a few seconds. Serve with lettuce and salsa!

Sweet Tomato Salsa

  • 3 medium ripe tomatoes, cut into quarters
  • 4 scallions, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons pure maple syrup or agave nectar
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt


Place all of the ingredients together in a food processor and process for about 3-5 seconds, until the tomatoes are diced and everything is mixed. Make sure to leave some chunks of tomato in the salsa. If you process it too long you will end up with a soupy looking salsa.

Hope you enjoy this recipe!

Of course cooking is a lot more fun if you had a two year-old serenading you the entire time! She even serenades you through your entire meal! You should get one!