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Recipe Vegan Cool Ranch Taco Salad

  • Prep

    15 Minutes

  • Cook

    20 Minutes

  • Serves

    4

Who doesn’t love a fresh, vibrant salad with a crunch? This jazzed up cool ranch version of taco salad is just what we have been craving! Homemade cool ranch tortilla chips are the perfect topper to this vegan ranch salad. 

Pro tip: If you want to try a different variation of this salad, put a chipotle twist on it by swapping out the Mother Raw Ranch Dressing with Mother Raw Smoky Chipotle in the salad. The combo of cool Ranch tortilla chips and Smoky Chipotle flavour is sure to delight.  

Ingredients 

For the cool ranch tortilla chips 

¾ tsp onion powder 

1 ½ tsp garlic powder 

1 tsp chives, dried 

1 tsp parsley, dried 

¾ tsp dill, dried 

½ tsp minced onion 

1 ½ tbsp nutritional yeast 

½ to ¾ tsp kosher salt (depending on preference) 

5 small corn tortillas 

1 tbsp extra virgin olive oil 

For the salad

1 package Beyond Meat ground beef 

1 ½ tsp taco seasoning blend 

1 head romaine, washed and dried, chopped 

1 ½ cups cherry tomatoes, halved  

1 avocado, sliced 

Shredded vegan cheddar cheese (for topping, optional) 

Fresh chives (for topping, optional) 

Mother Raw Ranch Dressing  

Directions

Preheat the oven to 350 degrees. 

In a small bowl, add all of the spices for the cool ranch tortilla chips and set aside. 

Stack the tortillas and slice into 8 equal triangles.  

In a large bowl add the tortillas and toss with olive oil until evenly coated.  

Using a spoon sprinkle the seasoning over each tortilla, ensuring they are all well coated, pressing into them as needed to make the seasoning stick. Spread out on a large baking sheet without touching.  

Bake for seven to eight minutes, remove from the oven, flip the chips and rotate the tray. Bake for another six to eight minutes, until the edges are starting to turn golden brown. Let the chips stay on the baking sheet for at least 10 minutes as they will get crispier as they sit.  

Meanwhile, heat a cast iron skillet over medium heat. Once hot, add the Beyond Meat beef and crumble with the back of a wooden spoon. Let it cook undisturbed for a few minutes before moving it around to let it brown. Add the taco seasoning and continue cooking until browned, about 10 minutes more. Remove from the heat and set aside.   

Place the romaine leaves in a salad bowl and add the tomatoes and toss to combine. Add the crumbled Beyond Meat on top. Garnish with avocado, cheese and chives. Drizzle with Mother Raw Ranch Dressing and top with cool ranch tortilla chips.  

Another tip: If you are looking for a snack to pair with your salad, cook up some extra cool ranch tortilla chips and serve then with Mother Raw Queso 

Enjoy! 

Notes: oven times can vary, these tortilla chips can take anywhere from 12 to 18 minutes total.