DELICIOUS Taco Salad Jars - Vegan Meal Prep 🌮

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories and seitan is often less expensive.

taco seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can control sodium and costs.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas offer creaminess at a lower cost.

Welcome to Essie Cooks, today we're making vegan taco salad jars.

Start with 3 packs of Tempe, grate it using a cheese grater for a meaty texture.

In a pan, add 1-2 teaspoons of extra virgin olive oil over medium heat.

Add the grated Tempe to the pan and toast it for 3-4 minutes until crispy.

Add 2 teaspoons of tomato paste, 3 tablespoons of taco seasoning, and 2 tablespoons of mushroom dark soy sauce to the Tempe.

Cook for a few minutes, adding water as needed to keep it juicy without being too wet.

Finely dice 1/2 of a large red onion.

Chop about 6 cups of romaine lettuce, ensuring it stays fresh in the jars for up to 4 days.

Cut a pint of cherry tomatoes into quarters.

Prepare the dressing: blend 2/3 cup tahini, 1 cup lime juice, 2 tablespoons maple syrup, 1 minced clove of garlic (or garlic powder), 2 teaspoons chili powder, 2 Chipotle peppers in adobo, and salt and pepper to taste.

Adjust the dressing consistency with water as needed, blending until thick and creamy.

Start assembling the salad jars by adding the dressing at the bottom to keep ingredients fresh.

Add 2 cans of black-eyed peas or black beans, followed by 2 small cans of whole kernel corn.

Layer the cooked Tempe on top of the corn, then add the diced onion and cherry tomatoes.

Pack the chopped romaine lettuce into the jars, ensuring it fits tightly without getting soggy.

When ready to eat, dump the jar into a bowl and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary