Vegan Taco Salad With Thousand Island Dressing
|Head of lettuce||1⁄2|
|Cooking oil||1 Teaspoon|
|Ground beef||1 Cup (16 tbs)|
|Refried beans||1 Can (10 oz)|
|Salsa||1 Cup (16 tbs)|
|Garlic powder||1 Teaspoon|
|Vegan cheese||1 Cup (16 tbs)|
|Corn chips||3 Cup (48 tbs)|
|Nasoya mayonnaise||2 Tablespoon|
|Sweet relish||2 Tablespoon|
|Organic tomato paste||1 Tablespoon|
|White vinegar||1 Tablespoon|
|Sea salt||1 Teaspoon|
|Sucre de canne biologique||1 Teaspoon|
Vegan taco salad:
In a big bowl, combine the lettuce and tomatoes.
Heat up a skillet to cook the chopped onion, pepper and carrots using little bit of cooking oil. Also put the veggies ground beef into the skillet.When the ingredients are cooked add the beans. Mix with the vegetables on the skillet. Add the thousand island sauce and combine well. Pour some salsa over it and sprinkle the garlic powder.
In the big bowl, crumble the corn chips over the lettuce and tomatoes. Put all the grated cheese over the crumbled chips. Finally put the hot, cooked stuff over the chees. Toss all the ingredients well. Garnish with more corn chips.
Thousand Island sauce:
In a medium bowl, mix all the ingredients.