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Vegan Taco Salad Bowl with Carrot Walnut Taco “Meat”

January 29, 2018 By Richa 34 Comments

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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.Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat". Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos with it. Vegan Gluten-free Recipe.  #vegan #glutenfree #vegantaco #veganricha | VeganRicha.com

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. 

Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat". Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos with it. Vegan Gluten-free Recipe.  #vegan #glutenfree #vegantaco #veganricha | VeganRicha.com

Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat". Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos with it. Vegan Gluten-free Recipe.  #vegan #glutenfree #vegantaco #veganricha | VeganRicha.com

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. 

Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat". Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos with it. Vegan Gluten-free Recipe.  #vegan #glutenfree #vegantaco #veganricha | VeganRicha.com

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

Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat". Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos with it. Vegan Gluten-free Recipe.  #vegan #glutenfree #vegantaco #veganricha | VeganRicha.com Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat". Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos with it. Vegan Gluten-free Recipe.  #vegan #glutenfree #vegantaco #veganricha | VeganRicha.com

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". Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos with it. Vegan Gluten-free Recipe.  #vegan #glutenfree #vegantaco #veganricha | VeganRicha.com

Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat". Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos with it. Vegan Gluten-free Recipe.  #vegan #glutenfree #vegantaco #veganricha | VeganRicha.com
Print Recipe
5 from 10 votes

Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat"

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.  
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Gluten-free, Mexican, Vegan
Servings: 4
Calories: 315kcal
Author: Vegan Richa

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

For variation, add some beans or cooked red or brown lentils into the mixture at step 5. Add more of the spices to adjust for added volume to taste. 
 
Nutrition is 1 of 4 serves. 
 

Nutrition

Nutrition Facts
Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat"
Amount Per Serving
Calories 315 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Sodium 605mg26%
Potassium 1041mg30%
Carbohydrates 27g9%
Fiber 9g38%
Sugar 11g12%
Protein 7.2g14%
Vitamin A 13630IU273%
Vitamin C 93.8mg114%
Calcium 81mg8%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat". Vegan Taco filling. Meatless Taco Salad. Make a wrap or tacos with it. Vegan Gluten-free Recipe.  #vegan #glutenfree #vegantaco #veganricha | VeganRicha.com

Filed Under: gluten free, main course, mexican Tagged With: bowl, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. zayn says

    January 29, 2018 at 5:50 am

    5 stars
    This will make an excellent lunch.

    http://www.mylifeingreens.com

    Reply
  2. Sue says

    January 29, 2018 at 6:08 am

    Richa, this looks delicious! I am about 2 weeks behind on your recipes . How do you do it????? You are amazing!

    Reply
    • Richa says

      January 29, 2018 at 11:46 am

      I 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!

      Reply
      • Sue says

        January 29, 2018 at 2:22 pm

        I 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. 🙂

        Reply
  3. Andreea says

    January 29, 2018 at 4:47 pm

    5 stars
    Looks and sounds so good!
    Can I substitute molasses with something else?

    Reply
    • Richa says

      January 29, 2018 at 6:05 pm

      dark brown sugar

      Reply
  4. Cassie Thuvan Tran says

    January 29, 2018 at 7:02 pm

    This 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!

    Reply
  5. Ramya says

    January 29, 2018 at 8:06 pm

    This sugar free dairy free and fluten free foods recipies are hard to find. Thanks richa, for this one will surely try.

    Reply
    • Ramya says

      January 29, 2018 at 8:07 pm

      Gluten*

      Reply
    • Richa says

      January 29, 2018 at 8:20 pm

      This 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.

      Reply
  6. Liese says

    January 30, 2018 at 5:10 pm

    5 stars
    Made 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.

    Reply
    • Richa says

      January 30, 2018 at 5:25 pm

      Awesome!! Yes these are a light meal for the day after super heavy meals 🙂

      Reply
  7. Chef Hitesh Jain says

    February 2, 2018 at 3:02 am

    5 stars
    this is super yummy, and can be grab during anytime of day

    Reply
  8. Shelly says

    February 4, 2018 at 5:48 am

    5 stars
    Thank you for another great recipe. Made this last night for soft tacos. Everyone loved it!

    Reply
    • Shelly says

      February 4, 2018 at 5:51 am

      I forgot to mention that I added cooked red lentils for added protein.

      Reply
    • Richa says

      February 4, 2018 at 10:34 am

      Awesome!

      Reply
  9. Sandra says

    February 7, 2018 at 7:11 pm

    5 stars
    This is fabulous! Served tonight as a taco salad and everyone was delighted.

    Reply
  10. Alla says

    February 8, 2018 at 3:33 am

    We have nut allergies in our house. Could I substitute something else for the walnut? Thanks

    Reply
    • Richa says

      February 8, 2018 at 9:51 am

      You can use some ground up sunflower seeds + lentils to make up the walnut portion

      Reply
  11. Frank says

    February 8, 2018 at 9:43 pm

    5 stars
    What a great taco salad. I like the seasonings you used in your recipe as well as the walnuts. Excellent recipe!

    Reply
  12. Colleen says

    February 13, 2018 at 8:04 am

    5 stars
    I 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.

    Reply
    • Richa says

      February 13, 2018 at 10:17 am

      Awesome!

      Reply
  13. Neala says

    August 1, 2018 at 3:18 pm

    5 stars
    Just 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!

    Reply
    • Richa says

      August 1, 2018 at 3:23 pm

      Awesome!!

      Reply
  14. swazi says

    August 13, 2019 at 2:10 am

    yummy

    Reply
  15. Leena says

    December 31, 2019 at 4:09 pm

    Is there an alternative to tomato paste? I will try this as a new year recipe.

    Reply
    • Richa says

      December 31, 2019 at 4:58 pm

      do you have tomato sauce, the canned one?

      Reply
      • Leena Menon says

        January 1, 2020 at 1:03 am

        Unfortunately 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.

        Reply
        • Richa says

          January 1, 2020 at 9:56 am

          Yes that should be good. use 6 oz and reduce it a bit separately and then add.

          Reply
          • Leena Menon says

            January 1, 2020 at 6:41 pm

            Loved it. Thanks.

  16. Josephine Adams says

    September 4, 2020 at 7:05 pm

    5 stars
    Delicious 😋 Thank you very much. I love your recipes

    Reply
    • Vegan Richa Support says

      September 5, 2020 at 12:46 pm

      THANK you kindly =)

      Reply
  17. Evon says

    October 5, 2020 at 9:47 pm

    Made the carrot walnut dish tonight as a taco filling. It was so well spiced, and it was a super after work + work-out weeknight meal. I will make it again and perhaps serve with a side of black beans.

    Reply
    • Vegan Richa Support says

      October 9, 2020 at 12:48 pm

      thank you! happy to help you refuel post exercise

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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