Vegan Kale Taco Salad
A delicious Mexican taco kale salad, with black bean chili, roasted peppers, and vegan cashew sour cream.
Equipment
- Baking tray to roast the peppers
- Small cooking pot for the corn
- Deep sautee pan for the chili
Ingredients
Black Bean Chili
- 3 Tbsp. Olive oil
- 1 Medium onion
- 1 Carrot
- 1 Tomato
- ½ Red sweet pepper
- 4 Cloves Garlic
- 230 Gram Cooked black beans Canned or dried
- 4 Bay leafs
- 1 Tbsp. Red chili powder, or chipotle powder
- 1 Tbsp. Sweet paprika powder
- 1 Tbsp. Cumin
- 1 Tbsp. Tumeric
- 2 Tsp Sea salt
- 1 Tbsp. Black pepper
- ½ Lime or lemon Juice from half lime
Salad
- 4-5 Kale leafs Chopped
- 1 Tomato Chopped
- 1-2 Corn cobs Cooked, sliced lengthwise, you can use canned as well.
- 1 Roasted pepper Instructions in recipe
- 2 Tbsp. Chopped cilantro Optional
- Drizzle olive oil, lemon juice, pinch salt. To season the veg
Vegan Cashew Sour Cream
- 1 Cup Cashews
- ½ Cup Water
- 3 Tbsp. Lemon juice
- 1 Tbsp. Organic apple cider vinegar
- ½ Tsp Sea salt
- 100 gr Soy yogurt
- 1 Tbsp. Nuitritional yeast
Instructions
Vegan Cashew Sour Cream
- Strain the cashews from the water.
- Add all the ingredients to your food processor and grind until smooth. Place in the refrigerator to cool for about an hour.
Corn
- Cook in boiling water in a covered pot or pressure cooker for about 40 minutes or until softened.
Roasted Peppers
- Preheat oven to 180 ° C
- Rub the pepper with oil, and place in a preheated oven. Bake for 40 minutes to an hour. Turn the pepper in the oven halfway through. You want to brown the pepper so you can separate the peel.
- Once the peel is slightly browned, remove it from the oven into a plastic container or bag and close it. When the pepper is cold enough, peel it with your hands, rinse and cut into strips.
Black Bean Chili
- Heat oil in a pan over low heat along with all the spices, onions, garlic, and carrots for about 5-7 minutes until the onions are translucent.
- Add the chopped tomatoes and peppers, mix and cook for another 5 minutes.
- Add the black beans together with 1 cup of water and lemon juice. Continue to cook over medium heat for another 20-30 minutes, stirring occasionally. The chili will be ready when there is no liquid left in it. When ready you can add chopped coriander if you like.
- Serving:In a mixing bowl, add the chopped kale, roasted pepper, chopped tomato, and corn with a little lemon salt and olive oil and mix.
- Add a generous tablespoon or two from the black bean chili.
- Drizzle the cashew vegan sour cream over the salad with the bean chili as much as you like. You can mix all the salad if you like, or not mix and enjoy different flavors on each bite. Appetite !!!!
Notes
- Calories refer to one serving of salad along with 3 tablespoons of bean chili and 3-4 tablespoons of cashew vegan sour cream.
- The Sour cream recipe yields an amount that's enough for other things. You can use it for tacos, burritos, nachos, and other foods.
- It's better to use the cashew cream fairly quickly. It will last around 3-4 days only because it has no preservatives. You can also make half of the recipe.