Anyway, since it has been quite a while since I've had my mom's taco salad and I knew I wouldn't have the attachment to its familiarity that I would have had years ago, I decided to give a vegan version of this recipe a go. Instead of ground chicken, I used ground tempeh, and I added corn in lieu of the shredded cheddar cheese she would sometimes add. Everything else was the exact same.
Well, I was totally impressed with how it turned out! I'll just be blunt: it was spectacular. The ground tempeh was absolutely delicious. Which makes sense because, after all, I applied the exact same seasonings as she would with ground chicken. And as I always say, humans don't crave the taste of plain flesh; we crave the seasonings, and those seasonings are plant-based! I really liked the corn, too. I had added it mostly for color but it provided pops of delicious sweetness that went really well with all the lime juice and the salsa. I probably make this once a week because now it is so tasty. And just like before, my stomach seems to hold serving after serving after serving. Thank goodness!
(Serves 4--unless you are an extremely big eater--ahem--in which case it would serve 2-3)
1 package tempeh, grated
1 large onion, chopped
2 1/2 cups of black beans (1-15 oz can + 1 cup)
1-2 tablespoons taco seasoning (I prefer 2 tablespoons)
2 heads of romaine lettuce, chopped
1/2 cup cilantro
1 cup of halved baby tomatoes
1 cup of sweet corn
1 cup of salsa
Lots and lots of limes!
1. Saute the onions and tempeh with a tablespoon of water until brown, about 10 minutes.
2. Add 1 can of black beans and the taco seasoning, and saute for another 5 minutes. Remove the pan from the heat and let cool until room temperature.
3. Place the romaine, cilantro and baby tomatoes into a large salad bowl. Add 1 cup of black beans, the corn, salsa, and tempeh mixture and toss. Serve with lots of lime wedges to squeeze just before serving.