Vegan Taco Salad (Restaurant-Style!)

connoisseurusveg.com

Trey Sullivan

subheading: FOR THE CRISPY TORTILLA BOWLS:

4 large (burrito size) flour tortillas

Oil mister or cooking spray

subheading: FOR THE LENTIL WALNUT TACO FILLING:

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

½ cup finely chopped walnuts

1 tablespoon ground cumin

1 teaspoon ancho chile powder

¼ teaspoon cayenne pepper, or to taste

3 cups cooked brown lentils (Note 1)

½ cup canned tomato sauce

1 tablespoon soy sauce

Salt and pepper to taste

subheading: FOR THE AVOCADO DRESSING:

1 ripe avocado, pitted and peeled

¾ cup unflavored soy or almond milk

3 tablespoons lime juice

1 garlic clove

¼ cup chopped fresh cilantro

2 tablespoons chopped fresh chives

½ teaspoon salt, plus more to taste

subheading: FOR THE SALAD:

6 cups roughly chopped romaine lettuce

1 cup cherry tomatoes, halved

¼ cup black olives

Salsa, and/or any of your favorite taco toppings

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