Vegan Taco Salad Bowl with Carrot Walnut Taco “Meat”. Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos or burrito. Vegan Gluten-free Recipe. Add some cooked beans or lentils for variation.
One More Bowl Meal to round off January! This Bowl is easy to put together and brings in all the favorite flavors that I love when thinking of a bright and light meal or snack. Anything Taco really is exciting to me lately.
The taco “meat” is a mix of carrots and walnuts and spices, herbs, sauces to flavor. I love this light but very flavorful mix in a meal. Paired with roasted peppers and veggies, greens, salsa, guacamole, jalapeno and other toppings of choice make this a filling and satiating bowl. This bowl is also great when you need a break from the beans, if you know what I mean :). You can of course add some black or pinto beans, or shredded seitan/chickin subs in. Or mix in some cooked red or brown lentils towards the end (add more spices + sauces to adjust for added volume). Make a bowl, wraps, tacos or other formats! Add some cilantro lime rice or spanish rice. I’ve been making variations of the mix to make tacos, taquitos and nachos. Many many options.
More Bowls from the blog
- Chili garlic Tofu Bowl with noodles and chard
- Peanut Butter Roasted Cauliflower Bowl. GF
- Quinoa Cauliflower Bowl with almond Sriracha sauce GF
- Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF
- Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas. GF
Added some lentils to the mix for taco night.
More Tacos
- Chile Lime Pinto Bean Fajita Tacos. This marinade is so good!
- Chipotle Garlic Jackfruit Tacos – Easy Instroduction to Jackfruit
- Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe
- Jackfruit Meatballs Tacos
- Jamaican Jerk Black Bean Tacos with Corn Salsa – This seasoning is great with any beans
If you make this delightful taco mixture or bowl, do let me know in the comments on the post or social media! And do rate the recipe.
Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat"
Ingredients
Taco Filling
- 1 small onion chopped
- 4 cloves of garlic minced
- 2 cups (256 g) shredded carrots
- 1/2 cup (74.5 g) bell peppers or other finely chopped vegetables optional
- 3 oz tomato paste
- 2 tbsp or more vegan worchestershire sauce , 3 tsp soy sauce (coconut aminos for soyfree), 1 tsp apple cider vinegar, 1/2 tsp molasses
- 1/2 tsp (0.5 tsp) or more salt
- 2 tsp smoked paprika
- 1/2 tsp (0.5 tsp) chipotle pepper powder , less for less heat
- 1/4 tsp (0.25 tsp) black pepper
- 1/2 tsp (0.5 tsp) ground cumin
- 1/2 tsp (0.5 tsp) dried oregano
- 1/4 tsp (0.25 tsp) ancho chili powder or cayenne optional
- a generous pinch of cloves or all spice for additional flavor
- juice of 1 lime, , 2- 3 tbsp
- 1/4 tsp (0.25 tsp) or more sugar
- 3/4 cup (87.75 g) walnuts
Bowl ingredients
- 2 bell peppers
- chopped lettuce or greens
- pico de gallo or salsa of choice
- avocado cubed
- salt pepper lime juice to dress
Instructions
- Prep: Chop the onion and garlic in a food processor or by hand and set aside. Process the carrots and bell peppers in the same food processor until shredded or use a grater for the carrots and chop the bell peppers then set aside. Process the walnuts in the same processor and set aside.
- Heat oil in a saucepan or skiller over medium heat. Add onion and garlic and a pinch of salt. Cook for 3-4 minutes.
- Add peppers and carrots and a good pinch of salt and cook for 5 minutes. Stir occasionally. Add the tomato paste, sauce, salt and spices and lime juice and mix well.
- Cook for 3 to 4 minutes. Add in the walnuts and mix well. Taste and adjust salt, heat, flavor, adding more as needed. add smoked paprika for smokier, lime juice for tang. Check if the carrots are somewhat done.
- Cook for another 2 minutes then let it sit for a few minutes before serving. Meanwhile grill the peppers or cook them over medium high in a skillet with a tsp of oil, until golden brown on the edges.
- Assemble the bowl with chopped greens, roasted bell pepper, pico de gallo, a generous helping of the taco mix, avocado. Sprinkle salt, pepper and lime juice and serve(so good!). Add other toppings like vegan sour cream, fresh or pickled jalapeno etc. Make tacos or a burrito for variation with additional toppings, beans, spanish rice etc.
Notes
Nutrition
zayn says
January 29, 2018 at 5:50 amThis will make an excellent lunch.
http://www.mylifeingreens.com
Sue says
January 29, 2018 at 6:08 amRicha, this looks delicious! I am about 2 weeks behind on your recipes . How do you do it????? You are amazing!
Richa says
January 29, 2018 at 11:46 amI have some recipes sitting in drafts that i have to find time to edit and post.I keep making new stuff in bursts some weeks and dont make anything new for some weeks. 🙂 I also have to keep the blog refreshed for google ranking purposes, so i try to distribute it out. Its interesting to note the kind of recipes everyone likes, like the fettuccine with almond feta was a big hit in my house, not so much on the blog, which I am not sure why. That and this taco meat have been made a couple of times this month!
Sue says
January 29, 2018 at 2:22 pmI try not to eat a lot of pasta, but I plan to make that taco bowl this week. And I know I will make this at some point too. 🙂
Andreea says
January 29, 2018 at 4:47 pmLooks and sounds so good!
Can I substitute molasses with something else?
Richa says
January 29, 2018 at 6:05 pmdark brown sugar
Cassie Thuvan Tran says
January 29, 2018 at 7:02 pmThis taco salad bowl looks wonderful! The carrot walnut taco meat is such a clever recipe <3 thank you for sharing the Worcester sauce recipe too!
Ramya says
January 29, 2018 at 8:06 pmThis sugar free dairy free and fluten free foods recipies are hard to find. Thanks richa, for this one will surely try.
Ramya says
January 29, 2018 at 8:07 pmGluten*
Richa says
January 29, 2018 at 8:20 pmThis taco mix is so good! Most savory meals that are vegan and gluten-free are generally also sugar free. Indian meals(dals, sambhar, veggie sides cook in oil instead of ghee) generally work too when served with rice or other cooked grains.
Liese says
January 30, 2018 at 5:10 pmMade this for dinner tonight as tostadas with mushrooms and zucchini. Excellent! Might up the protein amount by adding some chopped homemade seitan in the next batch. Otherwise great taste, love the creativity of your recipes.
Richa says
January 30, 2018 at 5:25 pmAwesome!! Yes these are a light meal for the day after super heavy meals 🙂
Chef Hitesh Jain says
February 2, 2018 at 3:02 amthis is super yummy, and can be grab during anytime of day
Shelly says
February 4, 2018 at 5:48 amThank you for another great recipe. Made this last night for soft tacos. Everyone loved it!
Shelly says
February 4, 2018 at 5:51 amI forgot to mention that I added cooked red lentils for added protein.
Richa says
February 4, 2018 at 10:34 amAwesome!
Sandra says
February 7, 2018 at 7:11 pmThis is fabulous! Served tonight as a taco salad and everyone was delighted.
Alla says
February 8, 2018 at 3:33 amWe have nut allergies in our house. Could I substitute something else for the walnut? Thanks
Richa says
February 8, 2018 at 9:51 amYou can use some ground up sunflower seeds + lentils to make up the walnut portion
Frank says
February 8, 2018 at 9:43 pmWhat a great taco salad. I like the seasonings you used in your recipe as well as the walnuts. Excellent recipe!
Colleen says
February 13, 2018 at 8:04 amI made this and just love it. The walnuts give it a good texture. I have eaten it in a wrap and on a salad, its good both ways.
Richa says
February 13, 2018 at 10:17 amAwesome!
Neala says
August 1, 2018 at 3:18 pmJust made this! It was the perfect meal for a hot summer day. And the flavour…what an absolute treat! I honestly cannot express how much I enjoyed this recipe. Next time I make I think I may add some extra toppings (guacamole, cashew sour cream), but it was still insanely delicious without. Thanks for another grt recipe!
Richa says
August 1, 2018 at 3:23 pmAwesome!!
swazi says
August 13, 2019 at 2:10 amyummy
Leena says
December 31, 2019 at 4:09 pmIs there an alternative to tomato paste? I will try this as a new year recipe.
Richa says
December 31, 2019 at 4:58 pmdo you have tomato sauce, the canned one?
Leena Menon says
January 1, 2020 at 1:03 amUnfortunately no. My husband gets heartburn with canned food so we don’t use it. I have a bottled pasta sauce. Would that be good? If so what proportion would you suggest.
Happy new year to you and your family. Thank you for your recipes. I’m introducing my sister to a vegan lifestyle and she loved your mushroom risotto.
Richa says
January 1, 2020 at 9:56 amYes that should be good. use 6 oz and reduce it a bit separately and then add.
Leena Menon says
January 1, 2020 at 6:41 pmLoved it. Thanks.