Vegan Taco Salad

Ingredients

• 3 cups Romaine Lettuce (chopped)
• 1 can Black Beans ((15oz / 400g) drained)
• 1 can Corn Kernel ((15oz / 400g) drained)
• 1 cup Cherry Tomatoes
• 1 batch TVP Taco Meat
• 1/3 cup Smoked Vegan Cheddar Cheese (shredded)
• 3/4 cup Coconut Yogurt (plain, unsweetened)
• 2 tablespoons Garlic Infused Olive Oil
• 1 tablespoon Lime Juice
• 4-5 teaspoons Taco Seasoning
• 1 pinch Salt
• 1 pinch Chilli flakes (or black pepper)

Instructions

• Prepare the salad dressing: add all the dressing ingredients into a glass jug and stir until smooth. Set aside in a large salad bowl, or divide evenly into 3 jars if you meal prep.
• Cook the TVP taco meat following my recipe here; don't add the optional cauliflower rice. When cooked, transfer to a clean plate and cool at room temperature for an hour, then cool in the fridge for 1 hour. You can also meal-prep this part the day before to save time.
• Assemble the salad in this order: add the salad dressing, black beans, corn kernel, tomatoes, taco meat, vegan shredded cheddar cheese, and chopped lettuce.
• Toss the salad just before eating.
• Store in airtight container in the fridge for up to 4 days.