When you tell someone you're a vegan, they tend to think you're diet is limited to salads. Of course, we all know that is untrue, but what's so wrong with a salad anyway? I love a good salad, especially during the summer when it's too hot to heat up my kitchen. All-veggie salads are delicious, but they tend to leave me ravenous a few hours later. I find that combining a little protein and starch with my salad is much more satisfying. This salad is a great example to my approach and oh-so-tasty!
Makes 4 Salads
Ingredients-Salad:
7oz romaine lettuce, chopped
7oz arugula
15oz can black beans, drained and rinsed
1 1/2 cups frozen yellow or roasted corn, thawed
TVP Taco Meat
(recipe follows)
Fat-Free Vegan Nacho Cheese
Baked corn tortilla chips - optional
Ingredients-Taco Meat:
1 cup textured vegetable protein (TVP)
3/4 cup mock beef broth or water
2 tbsp steak sauce
2 tbsp low sodium soy sauce
2 tbsp onion flakes
4 tsp chili powder
2 tsp garlic powder
1 tsp sea salt
1 tsp ground cumin
hot sauce as desired
Directions-Taco Meat:
1. Combine TVP and broth
2. Once the TVP is reconstituted, add remaining ingredients
3. Stir to combine
4. Scoop 1/2 cup worth of TVP and place it on top of salad with a scoop of cheeze.
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