VEGAN RANCH RECIPE RECIPES

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VEGAN AVOCADO RANCH DRESSING RECIPE - NYT COOKING



Vegan Avocado Ranch Dressing Recipe - NYT Cooking image

This dressing has the creamy, tangy, herby trifecta of ranch, but gets there with all plant-based ingredients. Creamy, ripe avocado is blended with the brine of dill pickles, whose garlic and dill seed echo the seasonings in traditional ranch. Blend in fresh dill and garlic for brightness, then stir in finely chopped pickles for texture. Eat it over greens or with chicken cutlets, spread it on a sandwich or serve it as a dip with chips and crudités.

Provided by Ali Slagle

Total Time 5 minutes

Yield 1 cup 

Number Of Ingredients 6

1 medium, ripe avocado, halved and pitted
1/2 cup roughly chopped dill fronds and stems, plus more as needed 
4 teaspoons dill pickle brine, plus more as needed
1 small garlic clove, grated
3 tablespoons finely chopped dill pickles
Kosher salt and black pepper

Steps:

  • In a food processor, combine the avocado, dill, pickle brine and garlic with 1/3 cup water. Season with salt and pepper, and process until smooth. 
  • Stir in the chopped pickles. Taste and adjust balance and consistency with more brine, water, salt, black pepper and dill. 

VEGAN TACO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Vegan Taco Salad Recipe: How to Make It - Taste of Home image

The best salads are made with ingredients that have different textures and complementary flavors. In this vegan taco salad, you'll love the crunch of the tortilla chips with the sweet, crisp lettuce and "meaty" crumble mixture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 17

1 tablespoon canola oil
1 medium sweet red pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 package (12 ounces) frozen vegetarian meat crumbles
1-1/2 cups salsa, divided
1 tablespoon chili powder
1 teaspoon ground cumin
8 cups torn romaine
1 can (15 ounces) black beans, rinsed and drained
1 cup coarsely crushed tortilla chips
1 cup frozen corn, thawed
2 roma tomatoes, chopped
1 medium ripe avocado, peeled and cubed
1/4 cup chopped fresh cilantro
1/4 cup vegan ranch salad dressing
Lime wedges, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add pepper and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in crumbles, 3/4 cup salsa, chili powder and cumin; cook and stir until heated through, 3-5 minutes., In a large bowl, combine lettuce, beans, tortilla chips, corn, tomato, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, pore over salad and toss to coat. If desired, serve with lime wedges.

Nutrition Facts : Calories 354 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 807mg sodium, CarbohydrateContent 40g carbohydrate (7g sugars, FiberContent 11g fiber), ProteinContent 17g protein. Diabetic Exchanges 2-1/2 starch

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