Vegan Taco Salad with creamy avocado dressing

Step 1

Wipe off the mushrooms and chop them up very finely. You want them to resemble crumbles of beef

Step 2

Dice 1/4 of a red onion

Step 3

Heat a frying pan on medium heat with a little bit of oil

Step 4

Add the chopped onion and mushrooms. Sauté for five minutes.

Step 5

Add a packet of taco seasoning. Cook on medium heat until mushrooms shrink and cook out their water (about 5-10 minutes)

Step 6

Add the tomatoes and cook until the tomatoes thicken the mixture and resemble ground beef (about 5 minutes)

Step 7

Blend all ingredients in a blender

Step 8

Add a tiny bit of liquid - either lime juice or water - if you need to thin this out

Step 9

Chop the romaine and place it in a large bowl.

Step 10

Top with mushroom meat, corn, tomatoes, olives, red onions and avocado yogurt lime dressing. Crush tortilla chips and add on top with hot sauce (optional)