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    Home » gluten free

    Vegan Taco Salad Bowl with Carrot Walnut Taco “Meat”

    Published: Jan 29, 2018 · Modified: Feb 21, 2018 by Richa 40 Comments

    Jump to Recipe   Print Recipe

    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 12 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

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    1. Kit

      November 05, 2021 at 3:06 pm

      5 stars
      I loved this recipe except 3oz tomato paste was too much for me. I have an aversion to tomato paste & wish I trusted my intuition to start with less. I still rate this 5 stars because I know without the paste, I’d enjoy it much more & it’s just a personal taste. The spices combination was perfect & allowed room to add more or less heat depending on preference. Can’t wait to try again with my minor adjustment !

      Reply
      • Vegan Richa Support

        November 08, 2021 at 10:54 am

        thank you for the rating, Kit =). hope that it works it better next time with the tomato paste

        Reply
    2. Tiffaney

      March 30, 2021 at 6:38 am

      Does this freeze well?

      Reply
      • Vegan Richa Support

        March 31, 2021 at 10:46 am

        yes, any excess moisture from thawing will disappear when you reheat in a pan.

        Reply
    3. Beth

      March 21, 2021 at 3:00 pm

      5 stars
      Made this as written- absolutely delicious! We are thrilled to now have such an excellent taco filling- your recipes rock!

      Reply
      • Vegan Richa Support

        March 22, 2021 at 7:40 pm

        tacos rock too !!

        Reply
    4. Evon

      October 05, 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

        October 09, 2020 at 12:48 pm

        thank you! happy to help you refuel post exercise

        Reply
    5. Josephine Adams

      September 04, 2020 at 7:05 pm

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

      Reply
      • Vegan Richa Support

        September 05, 2020 at 12:46 pm

        THANK you kindly =)

        Reply
    6. Leena

      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

        December 31, 2019 at 4:58 pm

        do you have tomato sauce, the canned one?

        Reply
        • Leena Menon

          January 01, 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

            January 01, 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

              January 01, 2020 at 6:41 pm

              Loved it. Thanks.

    7. swazi

      August 13, 2019 at 2:10 am

      yummy

      Reply
    8. Neala

      August 01, 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

        August 01, 2018 at 3:23 pm

        Awesome!!

        Reply
    9. Colleen

      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

        February 13, 2018 at 10:17 am

        Awesome!

        Reply
    10. Frank

      February 08, 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
    11. Alla

      February 08, 2018 at 3:33 am

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

      Reply
      • Richa

        February 08, 2018 at 9:51 am

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

        Reply
    12. Sandra

      February 07, 2018 at 7:11 pm

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

      Reply
    13. Shelly

      February 04, 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

        February 04, 2018 at 5:51 am

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

        Reply
      • Richa

        February 04, 2018 at 10:34 am

        Awesome!

        Reply
    14. Chef Hitesh Jain

      February 02, 2018 at 3:02 am

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

      Reply
    15. Liese

      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

        January 30, 2018 at 5:25 pm

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

        Reply
    16. Ramya

      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

        January 29, 2018 at 8:07 pm

        Gluten*

        Reply
      • Richa

        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
    17. Cassie Thuvan Tran

      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
    18. Andreea

      January 29, 2018 at 4:47 pm

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

      Reply
      • Richa

        January 29, 2018 at 6:05 pm

        dark brown sugar

        Reply
    19. Sue

      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

        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

          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
    20. zayn

      January 29, 2018 at 5:50 am

      5 stars
      This will make an excellent lunch.

      http://www.mylifeingreens.com

      Reply

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