FREE SHIPPING WITH CODE SHIPSHIPHOORAY

There are few meals more satisfying than...JK.  There are so many meals that we love, and crave, and cook, and devour.  But we do have our forever favorites and Taco Salad makes the cut every time.  We decided to whip up a vegetarian friendly version to test out a new recipe for a change.  As it turns out Field Roast's vegan sausages pack serious flavor!  

SALAD INGREDIENTS

1 head red leaf lettuce

1 avocado

2 medium size carrots

1/2 cup cherry tomatoes

1/2 cup cotija cheese

PROTEIN INGREDIENTS

2 Field Roast Mexican Chipotle vegan sausages

1/2 cup black beans

1/2 cup cooked tricolor quinoa

1/2 cup crimini mushrooms

DRESSING INGREDIENTS

1/4 cup lemon juice

1/2 cup olive oil

salt and pepper to taste

Balsamic glaze to finish

DIRECTIONS

Remove vegan sausage from casing and heat in a saucepan over medium heat.  Dice crimini mushrooms into quarters and add to saucepan.  Add black beans.  Stir over heat until mushrooms have cooked through and appear slightly crispy.

To prepare dressing, combine lemon juice, olive oil, salt and pepper.  Whisk thoroughly.

Chop tomatoes, carrots, and avocado into half-inch pieces.  Shred lettuce into thin strips.  Combine veggie ingredients with dressing and protein mix.  Toss 4-5 times.  Crumble cotija cheese on top and drizzle balsamic glaze.  Serves 4.

Leave a comment