Mexican Taco Salad

Ingredients for 4 servings:

• 1 head of iceberg lettuce
• 3 tomatoes
• 2 red bell peppers
• 1 large onion(s)
• 1 clove(s) garlic
• 1 can of corn
• 1 can kidney beans
• 200 g soy granules, dried
• 200 ml tomato(s), strained
• 1 dash of soy sauce
• n. B. Barbecue sauce, vegan
• 50 ml soy milk (soy drink)
• 100 ml rapeseed oil
• ½ tsp lemon juice
• 1 tsp apple cider vinegar
• Salt
• pepper
• 100 g tortilla chips

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

vegan, great for barbecues and parties, also popular with meat eaters

For the vegan mince, soak the soy granules according to the instructions. Fry the onions in a pan with oil, then add the soaked granules. Fry briefly, season with salt and pepper, and add the garlic. Then add the passata, a dash of soy sauce, and a little barbecue sauce, if desired. Let cool. Wash the lettuce, shake dry, and cut into strips. Slice the tomatoes and dice the peppers. Now, in a large bowl, first place the lettuce, then the tomatoes and peppers in layers. Then spread the corn, kidney beans, and soy mince on top. For the mayonnaise, blend 50 ml of soy milk and 100 ml of rapeseed oil with the other ingredients in a blender until creamy. Spread the mayonnaise in dollops over the salad and top with tortilla chips. Tip: Guacamole is also a tasty alternative to mayonnaise.