Tuesday, 12 June 2012

Taco salad - vegan and gluten & soy free

Canned beans 1/2 cup
Tortilla chips - a couple handfuls - depends how much you want
Vegan cheese
Green onions

** The amounts of the ingredients are up to you. Depends on how you like it. 

Mix and enjoy

Tip: The chips can get soft if you leave the salad too long, so I suggest you add them within 5 min before eating. 

I ate this as a dinner one night, and it was very filling. Granted I made a huge salad. :)

And vegan cooking is hard work, yeah right! It's as easy or as hard as you want it to be.


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