Looking for an easy, high-protein plant-based option? This Vegan Taco Salad Mason Jar Meal Prep features wholesome ingredients, incredible flavor, and simple step-by-step instructions!
⚡ Quick Answer: Vegan Taco Salad Mason Jar Meal Prep
Combine fresh wholesome ingredients, season generously, and follow the simple guide below for a delicious, healthy meal on the table in minutes!
🌱 Dietary: 100% Vegan & Plant-Based
⭐ Difficulty: Beginner Friendly
Looking for a warm, nourishing, high-protein plant-based dish? This recipe combines fresh ingredients, bold spices, and easy step-by-step techniques!
Frequently Asked Questions (FAQ)
How long does this Vegan Taco Salad Mason Jar Meal Prep stay fresh in the fridge?
Stored in an airtight glass container in the refrigerator, leftovers stay fresh and delicious for 4 to 5 days.
Can I make this ahead of time for meal prep?
Yes! This recipe is ideal for meal prep. Store components separately until serving for maximum freshness.
Is this recipe gluten-free?
Check individual ingredient labels or substitute whole grains with gluten-free options to make it 100% gluten-free.
What can I serve alongside this dish?
Pairs wonderfully with a fresh garden salad, warm pita, roasted vegetables, or fluffy grain bowls!
Vegan Taco Salad Mason Jar 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
- guacamole
- sliced avocado
- cilantro
- fresh lime
- crumbled tortilla chips
- hot sauce
- shredded vegan cheese
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!