Taco Salad with VEGAN CHORIZO Crumble and Fresh Corn Chips !!!!!

Taco Salad was a weekly dinner in rotation at our house growing up. My Mom would pull out the bright red Catalina dressing and we would throw together all of the elements to make a quick dinner that you can assemble to you personal tastes. This tradition continued into adulthood, we would have the entire family over for Taco Salad night! After going plant based we found ourselves wanting this same simple pleasure so we adapted this recipe to fill the need. You can add countless elements to your taco salad including the always beloved avocado, black olives, roasted peppers, just to name a few. The “chorizo” crumble is a great meat substitute for a plethora of dished including tacos, pasta dishes or sloppy joe base. As far as the assembly, there are innumerable ways to go about this. We like to make food look pretty so we made rows but for simplicity, you can put it all in a bowl and toss it to your liking. 00:00 Introduction to Vegan Taco Salad recipe 00:31 Vegan “chorizo” crumble instruction 03:51 Homemade “Frito” corn chips instruction 05:00 Quick Onion and Tomato Pickle instruction 05:45 Catalina dressing instruction 06:45 Assemble vegan taco salad 08:08 Chef Stephen tastes and talks about the recipe Music credit and licensing: goosetaf, The Field Tapes, Makzo - Caravan https://chll.to/035f454a Philanthrope, goosetaf, anbuu - Last Night https://chll.to/4c5193d1 goosetaf, xander., anbuu - Frozen Firs https://chll.to/2858e17d Trevor White - Wine and the Debutantes https://open.spotify.com/track/1gCcZiMiwkLOeQ9jbPJ1vc?si=01c08a17468a45a9