This protein-rich vegan mince is the perfect topping for a hearty taco salad! It keeps well in the fridge for about a week and is equally delicious as a taco or burrito filling, nacho topping or tossed into tomato sauce over your favourite pasta!
Ingredients:
- one recipe of cauliflower walnut mince (recipe follows)
- organic mixed greens
- sliced radish
- chopped cucumber
- sliced avocado
- sliced kalamata or green olives
- micro-greens
- organic corn chips
- one recipe pico de gallo or store bought salsa (recipe follows)
- apple cider vinaigrette (recipe follows)
Cauliflower Walnut Mince
- one red onion minced
- 2 cloves minced garlic
- 1 medium sized cauliflower, broken into florets (about 3 cups)
- 2 cups of raw walnuts
- 3 Tbsp. avocado oil
- 1 Tbsp. ancho chilli powder or regular chilli powder
- 1 tsp. ground cumin
- 1 tsp. chipotle chilli powder
- 3 Tbsp. tomato paste
- 1 Tbsp. better than Bouillon (Veg)
- 1 Tbsp. tamari
- salt to taste
- 1/2 cup chopped cilantro
Heat oil in a large fry pan. Add minced red onion and garlic. Saute until tender.
In a food processor, process walnuts and cauliflower until it resembles the texture of ground beef. Do not over process as you want it to be toothsome and not mushy!
Add the mince to the onion and garlic along with chilli powders, cumin, tomato paste, Better Than Bouillon, and tamari. Stir well to combine.
Saute over medium heat until the cauliflower softens and all is well incorporated. The mixture will darken as it cooks. Add 1/4 cup of water to deglaze the pan. Add salt to taste.
Set aside while you prepare the salsa and vinaigrette!
Pico De Gallo
- 3 medium tomatoes, diced
- 1/2 red onion, minced
- 1/2 jalapeno pepper, seeded, chopped
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1/4 tsp. salt
Combine all ingredients in a small bowl. Set aside.
Apple Cider Vinaigrette
- 1 clove garlic, minced
- 1 Tbsp. dijon mustard
- 1/4 cup raw apple cider vinegar
- 1 Tbsp. maple syrup
- 1/2 cup avocado oil
- 1/2 tsp. sea salt
- lots of freshly ground pepper
Combine all ingredients in a small mason jar. Shake well to combine.
To assemble:
Toss salad greens in a few tablespoons of the vinaigrette.
Arrange dressed fresh salad greens in each bowl. Artfully arrange sliced radish, cucumber, avocado and olives over the greens. Add a few tbsp. of fresh salsa over top of the greens along with 1/2 cup of walnut mince.
Arrange organic corn chips around the perimeter of the bowl and top with fresh micro-greens. Serve with extra salad dressing on the side for those who like it saucy!
