Happy Monday friends. Are you ready to start this brand spanking new week off right? I know I am, and this easy meatless Monday taco salad is going to make the sins of the weekend slip away like sand through an hourglass
That’s why this taco salad is the perfect meal for a hectic weeknight.
This taco salad is vegan, and meat free, and freakin’ crazy delicious and it’s also super healthy. The antioxidants, vitamins, and nutrients in this bowl of perfection are too numerous to list.
Just know that your body is going to be feeling happy after this meal
MEATLESS MONDAY TACO SALAD
For the beans:
1 can of black beans rinsed drained
1 and cups of water
1 tablespoon of ground chili powder
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of liquid smoke
1/4 teaspoon of ground sea salt
1 teaspoon of ground black pepper
For the peppers and onion:
2 teaspoons of avocado oil
1 large yellow onion cut into thin slices
1 yellow bell pepper seeded and cut into thin slices
1 orange bell pepper seeded and cut into thin slices
1 green cubanelle pepper seeded and cut into thin slices
1 teaspoon of ground chili powder
1/2 teaspoon of ground coriander
1 teaspoon of ground cumin
Salt and pepper to taste
Juice from half of a lime
1 cup of Either morning star or beyond Meat crumbles (optional)
For the salad:
6 cups of chopped lettuce
1 large tomato cut into wedges
1 avocado peeled, pitted, and cubed
1 cup of fresh cilantro chopped
1 cups of crushed corn chips
Put the beans, water, and spices in a medium sauce pan. Stir to combine the ingredients and bring to a boil. Reduce the heat to simmer, stirring occasionally. Simmer for twenty minutes.
Peppers and Onions
Heat the avocado oil in a large skillet on medium high heat. When the pan is hot add the onions and peppers and stir. Add the seasonings and stir well to coat the onions and peppers.
Cook for fifteen minutes or until the peppers are easily pierced with a fork. Squeeze the lime juice in the pan and stir.
Add the Beyond or Morning Star Meat crumbles (optional) and cook until warm.
Add one cup of the cilantro and stir.
Squeeze the lime juice over the lettuce and toss. Use a slotted spoon to put the beans on the lettuce. Add the pepper mixture and the tomato, avocado, chips, cilantro, and salsa.
* 1 (15 ounce) can of chickpeas – drain and reserve the bean liquid for later – rinse the beans well
* 2 (15 ounce) cans of black beans – rinsed well
* 1 cup of rolled oats coarsely ground in a food processor
* 1 cup of corn meal
* 3 tablespoons of liquid smoke
* ½ cup of aquafaba (chickpea liquid)
* 2 teaspoons of olive oil or 2 tablespoons of vegetable broth if you don’t cook with oil
* 1 large yellow or white onion – finely diced
* 1 tablespoon of dried Italian seasoning
* 1/2 teaspoons of ground sea salt or add what you feel comfortable with just not to much.
* 1 teaspoon of ground black pepper
* 2 tablespoons of vegan Worcestershire sauce (I use Annie’s brand)
* ½ cup of vegetable broth
* 1/3 cup of ketchup
* 1 cup of BBQ sauce – You can buy it or make my recipe
* For the BBQ sauce:
* 1 cup of tomato sauce
* 4 cloves of garlic
* 1/4 cup of apple cider vinegar
* 1 tablespoon of dark molasses
* 1/2 cup of brown sugar
* 1/4 teaspoon of salt
* 1 teaspoon of paprika
* 1 teaspoon onion powder
* 1/2 teaspoon cumin
* 1/4 teaspoon of cayenne pepper (if you don’t like spicy food, omit this)
* 1/4 teaspoon of white or black pepper
* 1 tablespoon of lime juice
* 1 pepper in adobo sauce – remove the seeds (the pepper is optional, this will make the sauce extra spicy, if you use it make sure to remove the seeds)
* Note: Don’t add this if you don’t like really spicy food.
* 1 teaspoon olive oil
* 1 tablespoon cilantro
* 1 tablespoon cornstarch plus 1/4 cup water – mixed together in a small cup
1. Preheat the oven to 350° and line a 9” bread pan with parchment paper or grease the pan.
2. Process the chickpeas in a food processor until creamy. Put in a large bowl.
3. Process one can of black beans in the processor until creamy. Put in the bowl with the chickpeas.
4. Pulse the second can of black beans until lightly ground into small pieces. Put in the bowl with the chickpeas and other can of black beans.
5. Grind the oats until it turns into a course flour. Add to the bowl with the beans.
6. Add the cornmeal, liquid smoke, and aquafaba to the bowl with the beans.
7. Heat a large skillet on medium heat and add the oil or the 2 tablespoons of vegetable broth if you don’t cook with oil. When the oil or broth is hot add the onions and reduce the heat to medium-low. Stir well. Add the Italian seasoning, salt, and pepper, stir well, and cook until the onions are soft and translucent. Don’t let them brown. Approximately five minutes.
8. Add the Worcestershire sauce , vegetable broth, and ketchup to the onions and stir until the ketchup dissolves. Add to the bean mixture. Gently fold the ingredients until they’re well combined. Spoon into the bread pan and press the mixture until it’s evenly distributed throughout the pan, make sure that the loaf ingredients are pushed into the corners of the pan.
9. Evenly spread the BBQ sauce on top of the loaf and bake for an hour and twenty minutes or until a wooden toothpick is inserted and comes out clean.
10. Cool for ten to fifteen minutes to allow it to set before cutting.
11. BBQ Sauce:
12. Mix the cornstarch and water together and set aside.
13. Put the sauce ingredients in a blender and blend until fully combined and smooth. Pour into a medium sauce pan and bring to a boil. Reduce to a low simmer and cook for twenty minutes, stir occasionally to avoid scorching the sauce.Add the cornstarch mixture and stir until fully combined and cook for five more minutes
Serve with a baked Idaho potato or Sweet potato and a salad.