Corn Free and Gluten Free Vegan Taco Salad with Shells

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and high in protein.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: shredded carrots

Nutritional yeast adds cheesy flavor without the cost.

tortilla chips

🥗Healthier: baked pita chips

💰Cheaper: homemade tortilla strips

Homemade strips save money and can be baked for health.

taco seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends allow control over sodium and flavor.

Shape a taco shell mold using foil and a bowl, folding the corners to hold its shape.

Mix half a cup of brown rice flour, a quarter cup of tapioca flour, a pinch of salt, and three-quarter cups of cold water in a bowl. Optionally, add nutritional yeast for flavor and color.

In a pot, add olive oil to coat the surface, then pour half of the tortilla mix and cook for 2-3 minutes on each side until slightly cooked.

Shape the tortilla in the mold, adding more mix to cover any splits, and repeat to make a second tortilla shell.

Bake the tortilla shells for 20 minutes at 350°F.

Prepare the meatless crumbles by mixing one cup of cauliflower rice, a quarter cup of brown rice flour, half a teaspoon of paprika powder, a quarter teaspoon of garlic powder, a quarter teaspoon of onion powder, and a quarter cup of cold water.

In a pot, add olive oil and cook the cauliflower mixture for 8 minutes on medium heat.

Shred carrots, tomatoes (removing the skin), and chop spinach and green onions for the salad.

Combine all prepared ingredients in a bowl to assemble the taco salad.

Top with shredded vegan cheddar cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens