Vegetarian Chilli Taco Salad

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Hey Amazing Moms!

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This fun, easy and healthy meal is one of my families favorites, so I had to share with you. We love vegetarian taco salads. Around here with lovingly refer to them as haystacks. So easy to make, full of protein and so fun to eat! This recipe is sure to be one that you prepare often for your family. Lets get started!

Vegetarian Chilli Ingredients

(1) 15 oz can of dark red kidney beans

1 1/2 cups of Textured Vegetable Protein TVP

(Wait, don’t get freaked out! TVP is used as a vegetable based protein filler in many meat products and can be found in the health food section of your local grocery store. Bobs Red Mill brand TVP is available in most grocery stores.)

1/4 cup of tomato sauce

1 1/2 tbs minced garlic

1/2 medium sized onion chopped

2 scallions chopped

1/2 green bell pepper chopped

1 large tomato chopped

2 cups of water

1 package of of beef bouillon seasoning

1 tsp cumin powder

1/2 tsp black pepper

1 tsp cayenne pepper

4 tsp chilli powder

1 tsp salt

1 tbs extra virgin olive oil

1 tsp of liquid browning

(found in the spanish or carribbean section your grocery store)

1/3 cup of nutritional yeast

(This is totally optional and again, no freak out necessary!  Nutritional yeast is a natural source of vitamin B12 that I like to add to my vegetarian meats. Its a natural energy booster and tastes really good. You can also find the Bobs Red Mill brand of nutritional yeast at most grocery stores.)

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Garnishes

Tortilla Chips

Medium salsa

Sour cream

Shredded Taco Style Cheese blend

Shredded lettuce

 1 Diced onion

2 Diced tomatoes

Directions

Rehydrate the TVP. Soak the TVP in a broth of 2 cups of water, nutritional yeast, salt, chill powder, cayenne pepper, black pepper, and cumin and let it sit for 20 minutes.

Heat the olive oil in a sauce pan on medium heat and add the minced garlic, chopped onion, and chopped bell pepper. Sauté until the onion becomes transparent and the bell pepper becomes soft.

Drain the TVP and save the liquid. Add the rehydrated TVP to the sauce pan and sauté. Add the beef bouillon powder and the liquid browning. The liquid browning will add a darker color to the TVP, making it resemble ground beef. Add the, tomato sauce,  diced tomatoes, scallions and beans. Sauté all of the ingredients together and allow to sit on low heat for 20 minutes. If the chilli seems a little dry, add some of the reserved broth and allow it to simmer.

Pile It Up!

Now the fun begins! Pile your taco salad starting with the tortilla chips, then the chill, shredded lettuce, diced tomatoes and onions, shredded cheese, salsa and a large dollop of sour cream and enjoy! I like to crumble my tortilla chips so that the pieces are smaller and mix everything together so I can eat it with a fork…but how you enjoy this mountain of goodness is up to you.

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Happy cooking!

From one amazing mom to another,

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2 Comments on Vegetarian Chilli Taco Salad

  1. Rachel Osborn
    July 28, 2015 at 12:09 am (3 years ago)

    This looks yummy…could I just leave out the tvp or substitute something else? I’ve never used or even seen it before. I love that you serve the dish on tortilla chips. Great idea!

    Reply
    • Nicole
      August 6, 2015 at 6:53 pm (3 years ago)

      You could definitly leave out the TVP, just make it a bean chili.

      Reply

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