I love trying different meals at restaurants and figuring out how to recreate them at home. This recipe is inspired by a taco salad from Mendocino Farms. If you’ve never been to Mendocino Farms before, it is very similar to Panera Bread, but their options and farm fresh foods makes this restaurant one of my favorite places to stop by for a quick meal. The beauty of recreating meals is that you can add or take away ingredients to make a meal that is specifically designed for you.
The Impossible Taco Salad
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Loading...Ingredients
- 1 12 oz. package impossible beef, or any other vegan beef
- taco seasoning
- 1 cup quinoa, cooked
- chopped romaine lettuce
- curly kale
- roasted corn, I used the frozen one from Trader Joe's
- 1 can black beans
- jicama, cut into thin strips
- grape tomatoes, halved
- avocado, sliced
- paprika, for topping
- VEGAN CHIPOTLE RANCH
- 1 cup raw cashews, soaked in hot water for about 20-30 minutes
- 2/3 cup unsweetened plant-based milk
- 2 teaspoons lime juice
- 1 clove garlic
- 2 chipotle peppers, in adobe sauce
- 1 teaspoon apple cider vinegar
- 2 teaspoons agave
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/2 tablespoon fresh dill, minced
Instructions
Soak cashews in hot water for about 20-30 minutes or overnight.
While waiting for the cashews, make a vegan "buttermilk," by adding the plant-based milk and apple cider vinegar and set aside to curdle for about 5-10 minutes.
Drain and rinse the cashews, add to a blender with the vegan "buttermilk" and all of the chipotle ranch ingredients. Blend until the mixture is creamy and smooth.
Cook quinoa according to package instructions.
Prepare impossible beef, add beef to a medium high heat pan and cook until browned, about 10-12 minutes. Add 2 teaspoons of taco seasoning and a splash of water and mix to combine. Let cook for an additional 5 minutes, to allow the beef to get a little crispy.
Wash and prepare the salad toppings. Assemble the salad and drizzle with the chipotle ranch dressing and enjoy!
