Vegan Taco Salad Bowls with Tempeh Walnut Taco Meat -- mild, nutty tempeh marries toasty walnuts and classic taco seasonings in these simple, satisfying plant-based salad bowls that deliver loads of nostalgic flavor.
FOR SERVING: shredded lettuce, diced tomatoes, sliced avocado, sliced fresh jalapenos, pickled onions, cilantro, lime wedges.
To make the pickled onions, you need: 1 large red onion, thinly sliced, 1/2 cup white vinegar, 1/4 cup white sugar. Heat vinegar and sugar in a small saucepan (or microwave) until sugar is dissolved. Do not boil. In a small bowl, combine onions and vinegar mixture. Toss to combine. Transfer onions and liquid to a jar and allow to cool to room temp. Serve, or refrigerate and enjoy for up to a week.
To make the bowls: