Who doesn’t love a quick, healthy, and delicious meal you can grab on the go? Enter the vegan taco salad mason jar! It’s the ultimate solution for busy weeks when you need something nutritious and satisfying. Packed with protein, fiber, and bold flavors, this recipe combines all the goodness of a taco salad in a portable jar. Plus, mason jar salads are not only visually appealing but also help keep your ingredients fresh and crisp.
Let’s dive into this easy and customizable recipe that will make meal prepping a breeze!
You can also view my full collection of plant based meal prep recipes here. And for all you TVP fans, check out my full collection of Textured Vegetable Protein here.
Ingredients & Substitutions
Tempeh Taco “Meat”
- Tempeh: The star ingredient, offering a hearty, protein-packed base. If you’re not a fan of tempeh, try using tofu, lentils, or even crumbled plant-based meat.
- Tomato Paste: Adds richness and depth. Substitute with ketchup or blended sundried tomatoes if needed.
- Soy Sauce: Enhances umami flavor. Use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
- Taco Seasoning: Brings the classic taco flavor. Opt for homemade taco seasoning if you prefer to control the spices.
- Extra Virgin Olive Oil: Adds richness to the cooking process. Swap with avocado oil if desired.
- Water: Helps create the right consistency for the “meat.”
Salad Components
- Cherry Tomatoes: Fresh and juicy. Substitute with diced Roma tomatoes or grape tomatoes.
- Corn: Sweet and crunchy. Use fresh, frozen, or grilled corn for extra flavor.
- Black-Eyed Peas: Protein-packed and hearty. Black beans or kidney beans work as great substitutes.
- Red Onion: Adds sharpness. Swap with green onions for a milder taste.
- Romaine Lettuce: Crisp and refreshing. Spinach or kale can also be used.
Chipotle Dressing
- Tahini: Creamy and nutty. If unavailable, use cashew butter or sunflower seed butter.
- Chipotle Peppers in Adobo: Adds smokiness and spice. Adjust the amount based on your spice tolerance.
- Garlic: Fresh and flavorful. Garlic powder works in a pinch.
- Lime Juice: Brightens up the dressing. Lemon juice is a great alternative.
- Maple Syrup: Balances the heat. Agave syrup or a pinch of sugar can be used instead.
- Chili Powder: Boosts the smoky flavor. Paprika or cayenne can substitute.
Helpful Tools to Make This Recipe
- Cheese Grater: Perfect for grating tempeh.
- Non-Stick Pan: Ensures even cooking for the taco “meat.”
- Immersion Blender: Makes blending the dressing a breeze.
- Tall Jar: Ideal for mixing the dressing without splashing.
- Mason Jars: Keeps the salad fresh and well-layered.
How to Make Vegan Taco Salad in Mason Jars
Tempeh Taco “Meat”
- Grate the tempeh using a cheese grater. If there’s any leftover, crumble it with your hands.
- Heat a non-stick pan over medium heat, add olive oil, and cook the grated tempeh for 3–4 minutes until lightly browned.
- Add water, tomato paste, soy sauce, and taco seasoning. Cook for about 5 minutes, stirring frequently, until the mixture reaches your desired consistency.
Chipotle Dressing
- Combine tahini, lime juice, chipotle peppers, garlic, chili powder, maple syrup, and salt in a tall jar.
- Blend with an immersion blender until smooth and creamy.
- Thin the dressing by adding water, one tablespoon at a time, until it reaches your preferred consistency.
Jar Assembly
- Start by adding the chipotle dressing at the bottom of each mason jar.
- Layer with black-eyed peas, corn, and tomatoes.
- Top with romaine lettuce to keep it crisp.
- Seal the jars and refrigerate. Pour into a bowl and toss when ready to eat!
Tips & Tricks
- Layering is key: Keep wet ingredients like dressing at the bottom and delicate ones like lettuce at the top.
- Storage tips: These jars stay fresh for up to 4 days in the fridge.
- Prep ahead: Make the tempeh and dressing in bulk for a quicker assembly.
- Custom toppings: Add guacamole, avocado slices, or crushed tortilla chips for extra flavor.
FAQs
Can I use a different protein?
Absolutely! Swap tempeh with tofu, lentils, or your favorite plant-based protein.
How long does this salad last in the fridge?
Properly sealed, it stays fresh for up to 4 days.
Can I make this recipe nut-free?
Yes, use sunflower seed butter instead of tahini in the dressing.
How do I adjust the spice level of the dressing?
Use fewer chipotle peppers or add extra maple syrup for a milder flavor.
Vegan Taco Salad Mason Jar Meal Prep
Easy vegan taco salad mason jar recipe with tempeh taco meat, chipotle dressing, and fresh veggies. Perfect for meal prep!
Ingredients
Tempeh Taco "Meat"
- 1 ½ packs tempeh (around 350 grams)
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 ½ tbsp taco seasoning
- 1 tbsp extra virgin olive oil
- ⅓ cup water
Salad
- ½ pint cherry tomatoes, cut into 4
- 1 small can whole kernel corn, drained
- 1 19oz can black eyed peas, rinsed and drained sub black beans
- ¼ large red onion, finely diced
- 4 cups romaine lettuce, roughly chopped
Chipotle Dressing
- ⅓ cup tahini
- 1-2 chipotle peppers in adobo
- 1 small clove minced garlic or a dash or garlic powder
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp chili powder
- salt & pepper to taste
- water to thin the consistency
Instructions
Tempeh Taco "Meat"
- Start by grating the tempeh using a cheese grater. If theres a little leftover just crumble it using your hands.
- Add the grated tempeh to a non-stick pan on medium heat with a little olive oil and cook for 3-4 mins or until lightly browned.
- Add in the water and reduce until you have reached your desired consistency. This should take around 5 mins.
Chipotle Dressing
- In a tall jar add tahini, lime juice, garlic, chipotle peppers, chili powder, maple syrup, salt pepper and 1 tbsp of water. Blend it together with an immersion blender until it's smooth and creamy. Thin it out by adding more water 1 tbsp at a time.
Jar Assembly
- Layer the jars by first adding the dressing, then beans, corn, tomatoes and lettuce. Store in the fridge, and pour into a bow and toss when ready to eat. Enjoy!
Notes
Feel free to add any other favorite toppings to this such as:
- guacamole
- sliced avocado
- cilantro
- fresh lime
- crumbled tortilla chips
- hot sauce
- shredded vegan cheese
Nutrition
Serving: 375g | Calories: 350kcal | Carbohydrates: 35g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 400mg | Potassium: 500mg | Fiber: 10g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 25mg | Calcium: 65mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Conclusion: Vegan Taco Salad Mason Jar Meal Prep Recipe
This vegan taco salad mason jar recipe is a game-changer for meal prep. Packed with flavor, protein, and fresh veggies, it’s a perfect solution for busy days. Plus, it’s customizable to suit your taste and dietary preferences. Try it out and enjoy a burst of taco-inspired flavors in every bite!
Wow this was amazing! Love the Tempeh meal texture and flavour one of my fav plant based meal alternatives. The dressing was delicious
Thank you so much! I’m thrilled you loved the tempeh meal and the dressing. It’s great to hear that it’s one of your favorite plant-based meal alternatives.
I used a pre-made veggie ground instead of the tempeh and the dressing was soooo delicious. Makes an amazing salad too I added extra chickpeas as well.
Thank you so much! I’m glad you loved the dressing and that it worked so well with the veggie ground. I love that you turned it into a salad and added extra chickpeas – sounds delicious!
This took me quite a while to put together as I have not really cooked with tempeh. But loved the flavour and texture.
That’s awesome! It’s always exciting to try new ingredients and techniques, even if it takes a bit longer. I’m glad the flavor and texture were worth the effort. I hope you feel inspired to cook with tempeh again!