Vegetarian Taco Salad

Ingredients (use vegan versions):

• 1 can red kidney beans
• 1 pkg. Yves Veggie Ground Round (or alternate product)
• 1 head lettuce (shredded thin)
• 2 tomatoes (diced)
• 4 green onions (sliced)
• 1 cup vegan substiture shredded sharp cheddar cheese
• 1/4 cup vegan sour cream
• 1/4 cup Italian salad dressing
• 1 envelope taco seasoning (check ing.)
• dash of sugar (or substitute)
• ground pepper to taste
• 2 teaspoon dried parsley
• 1 cup chopped corn chips

Directions:

1. In a large bowl add kidney beans, taco seasoning, refrigerate.
2. Mix together the sour cream, dressing, vegan sugar, parsley and pepper.  Set aside in refrigerator.
3. Shred lettuce into thin strips.
4. Shred cheese, cut up tomatoes & green onions (put in seperate bowls)
5. Mix bean mixture and the vegetables (onion & tomatoes) together.
6. Place shredded lettuce on serving plates.
7. Pour bean/vegetable mixture over lettuce.
8. Sprinkle with chopped corn chips
9. Pour dressing mixture over all and toss.  Add shredded cheese over the top and serve.
   
   Serves: 2-4
   
   Preparation time: 30 Minutes

Source: Vegweb

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