"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Veggie Taco Salad Recipe

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This recipe for Veggie Taco Salad, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Carrell
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package of Morning Star Veggie Crumbles
1 package of taco seasoning
Lettuce (I prefer romaine)
Tomatoes
Chopped Jalapeņos
1 Avocado
1 block Cheddar Cheese
Sour cream (optional)
Salsa
Hot sauce (optional)
Tortilla chips (I use multigrain)
Anything else you might want to add

Directions:
Directions:
Shred the cheddar cheese
Smash the avocado with a fork to create a guacamole consistency
Chop lettuce
Chop tomatoes
Chop jalapeņos
In a skillet place the veggie crumbles, taco seasoning, and enough water to cover the bottom of the skillet
Heat on medium to high until water and seasoning are absorbed and the crumbles are hot. It does not take long.
Add veggie crumbles over plate of chips and then add all of the other ingredients

Personal Notes:
Personal Notes:
This is one of my favorite things to eat. The morning star veggie crumbles are the best and I cannot vouch for any other brand. You can add or remove ingredients to personalize it to your liking. Enjoy!

 

 

 

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