This week’s Lenten recipe is vegan taco salad bowls! We appreciate that Elizabeth makes meatless cooking fun & simple. Check it out: Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: 1 Small Red Onion, finely chopped 1 8-Ounce Block Tempeh, crumbled 1 15-Ounce Can Black Beans 3 Cloves Garlic, minced 3 Tablespoons Taco Seasoning 4 Cups Shredded Romaine Lettuce 2 Cups Oil-Free Tortilla Strips (optional) - make this recipe, slicing the tortillas into strips instead of

Fish Taco Salad Bowl

Classic Taco Salad