Taco Salad with Chipotle Seitan and Cashew Cheese Sauce

Taco Salad

with Chipotle Seitan and Cashew Cheese Sauce

GET RECIPES DELIVERED
dinner

Nacho cheese sauce that’s packed with protein? Yes, please! Our cashew “cheese” sauce takes only a minute to whisk up, and we do it last minute to ensure it’s hot for serving. If you want to reheat, simply whisk in a bit of warm water. The oil used to fry the tortillas can be reused in future cooking (no need to waste it!), so carefully pour it into a heatproof mug or other container when finished and save. Pro tip: remove any debris from the oil using a coffee filter or strainer.

Family Friendly Comfort Foods High-Protein Seitan Leafy Greens Dinner Salad Mexican
GET RECIPES DELIVERED
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
710
FAT
35g
CARBOHYDRATES
64g
PROTEIN
43g

MAIN INGREDIENTS

  1. 2 ears corn
  2. 4 oz radishes
  3. 2 hearts of romaine
  4. Fresh cilantro
  5. 4 corn tortillas
  6. 2 packages Sweet Earth chipotle seitan
  7. ½ cup black olives
  8. ½ cup pickled jalapeños
  9. 1 lime
  10. ¼ cup cashew butter
  11. ¼ cup nutritional yeast
  12. ½ tsp turmeric
  13. 1 tsp paprika
  14. ½ cup vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Wheat, Tree Nuts, Soy

TOOLS

  • Medium nonstick skillet
  • Small saucepan

INSTRUCTIONS

1
Prepare the toppings
Remove the husk from the corn and cut the kernels off the cobs. Thinly slice the radishes. Roughly chop the romaine. Chop the cilantro leaves and tender stems.
2
Crisp the tortillas
Place a large nonstick skillet over medium-high heat and add ½ cup vegetable oil. Slice the corn tortillas into thin strips. Once the oil is hot, add the tortilla strips and cook until golden brown and crisp, about 1 minute. Transfer to a paper towel lined plate and sprinkle immediately with salt. Return the skillet to medium-high heat.
3
Cook the seitan
Add the Sweet Earth chipotle seitan to the hot skillet and cook, stirring occasionally, until browned in places, about 4 to 5 minutes. Season seitan with salt and pepper and transfer to a bowl. Cover with foil to keep warm.
4
Build the salad
Place the chopped romaine on to large plates and top with the corn, radishes, black olives, pickled jalapeños, cilantro, and chipotle seitan. Halve the lime and squeeze over the taco salads.
5
Make the cheese sauce
Add the cashew butter, nutritional yeast, turmeric, paprika, 1 tsp salt, and 1 cup cold water to a medium saucepan. Bring sauce to a simmer while whisking continuously, until just thickened, about 2 to 3 minutes. Once thickened, remove from heat.
6
Serve it up
Drizzle taco salads with the cashew cheese sauce and top with tortillas strips. Serve any additional sauce on the side. Dig in!