Vegetarian Taco Salad
1 can red kidney beans
1 pkg. Yves Veggie Ground Round (or alternate product)
1 head lettuce (shredded thin)
2 tomatoes (diced)
4 green onions (sliced)
1 cup vegan substiture shredded sharp cheddar cheese
1/4 cup vegan sour cream
1/4 cup Italian salad dressing
1 envelope taco seasoning (check ing.)
dash of sugar (or substitute)
ground pepper to taste
2 teaspoon dried parsley
1 cup chopped corn chips
This is a recipe that my meat eating husband and adult children (who snicker at my vegetarian ways)absolutely LOVE. They have no idea that it does NOT contain meat and I haven't told them.
In a large bowl add kidney beans, taco seasoning, refrigerate.
Mix together the sour cream, dressing, vegan sugar, parsley and pepper. Set aside in refrigerator.
Shred lettuce into thin strips.
Shred cheese, cut up tomatoes & green onions (put in seperate bowls)
Mix bean mixture and the vegetables (onion & tomatoes) together.
Place shredded lettuce on serving plates.
Pour bean/vegetable mixture over lettuce.
Sprinkle with chopped corn chips
Pour dressing mixture over all and toss. Add shredded cheese over the top and serve.