Today I thought I would do something a little different. Instead of a traditional recipe, because you can add whatever you want to your favorite vegan taco salad, I just want to talk about what I did and how I did it.
I made corn, mushroom and mince taco salad inside a tortilla salad bowl. Let’s start there.
Before we get into the nitty gritty of what makes a good vegan taco salad bowl, let’s talk about what you can put in your salad bowl.
Things that go into a vegan taco salad:
Beans or Tofu or Meat alternatives
Vegan sour cream or Veggiegurt
The first thing I needed to do was preheat the oven. I started at 200C because I wanted the edges all crispy, like the kind you get at Taco Bell or your favorite local Mexican restaurant. I added coconut oil into a medium-large pot and put the large tortilla shell in there, hoping it would cook just like that.
It did. Mostly.
One side fell a little and I’m pretty sure it’s because the oven wasn’t quite hot enough.
So, I flipped the pot upside down and draped the tortilla shell over the bottom to finish it off. It worked like a charm.
For the second shell, I cranked the oven up to 225C and cooked it on the greased bottom of the pot. It wasn’t as bowl-like as I would have liked but it did get the job done.
I did manage to get nice little crinkles and creases, which I really liked and yeah, I’m kind of impressed by it! Next time I’ll try it inside the pot but maybe I will preheat the oven with the pot in it and use a higher temperature.
What about you guys, do you have any tips or tricks to make a delicious vegan taco salad at home?
Assemble everything, starting with salad or rice on the bottom, and pile it as high as you can or as high as you want.