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.Help support this blog by purchasing a copy of Backyard Vegan! This summer's coolest cookbook!