No Evil Foods Turns Your Vegan Taco Salad Into A Masterpiece
Learn the secret to this scrumptious Mango “Chorizo” Taco Salad recipe with No Evil Foods owners Sadrah Schadel & Mike Woliansky mixing up their tasty vegan El Capitán made wholly from plants! Arugula, mango, onions, cabbage, avocado… all combined in a dazzling array. No Evil makes “meat” with plants in small-batches, sustainably sourced and SO DELICIOUS! NoEvilFoods is available at Whole Foods, Erewhon, Ralphs, and many other supermarkets! Or order online. Now let’s check out how to make this yummy salad…
Learn the secret to scrumptious Mango “Chorizo” Taco Salad with No Evil Foods owners Sadrah Schadel & Mike Woliansky mixing up their tasty vegan El Capitán dish, made wholly from plants! Arugula, mango, onions, cabbage, avocado… all combined in a dazzling array. No Evil makes “meat” with plants in small-batches, sustainably sourced and SO DELICIOUS! Check out: NoEvilFoods.com, available at Whole Foods, Erewhon, Ralphs, and many other supermarkets! Or order online.. #LunchBreakLIVE on #JaneUnChained.
Posted by Jane Unchained News on Friday, March 26, 2021
A Plant-Based Passion
Sadrah is the co-founder and chief creative officer of No Evil Foods. She pours her 15+ years of food experience and a lifetime of plant-based expertise into her company and fuels the movement toward a better food system. Under Sadrah’s leadership, she has successfully scaled recipe concepts created in her home kitchen and grown her company from the farmers market to a national brand that pushes the boundaries of what it means to be a purpose-driven, sustainable company. As an advocate for sustainability, social justice, and helping people and animals, Sadrah drove No Evil Foods to become the first plastic-negative plant-based meat brand, as well as a Certified Fair Chance Business, and regularly speaks at engagements and summits around the country.
Mike is the architect behind all things at No Evil Foods. Mike stands quiet and thoughtful at the helm of a company whose fast-paced growth trajectory is actually hurtling through space at breakneck speed. Behind the scenes, Mike sketches the big picture, turning vision into reality. His plant-based journey began as a simple experiment but became much more–not only a passion but an opportunity to help drive positive change in the world. From a small DIY outfit that sold at local farmers’ markets, his determination helped grow No Evil Foods into a bonafide company with nationwide distribution and expansive production capabilities.
With every notch in a company’s growth, there’s an individual in the office with a whole lot of spreadsheets, and a few more gray hairs…or no hair at all! At No Evil Foods, that person is Mike Woliansky, our wizard behind the curtain. Before the days of Plant Meat, Mike had a career in music, including performing and tour/band management from dirty basements to 10,000 seat arenas–screaming all along the way. It was here that he learned resourcefulness in the face of great odds against success, and experienced nearly every aspect of entrepreneurship and business management imaginable. He also spent time as a freelance writer, and cut his teeth in the food world at four-star restaurants like The Dining Room at the Inn on Biltmore Estate.
Mike graduated from Penn State University with a BA in English and a Minor in Business.
No Evil Foods Social Media:
Let’s Get Into The Taco Salad Recipe
A taco is a taco, even in salad form. This salad has the El Capitán vegan chorizo crumbles topped on a cabbage and arugula salad with fresh mango, avocado, and red onion. Some avocado-cilantro dressing and crunchy tortilla chips garnish this perfect meal. It is super simple to make, and your non-vegan friends will be totally WOWED by all the plant-based flavor. The recipe is posted below so I hope you will give it a try.
Take a look at some of the other creations made possible by No Evil Foods variety of plant-based meats.
The food looks amazing, and delicious!
Vegan Taco Salad
- 10 oz El Capitán vegan chorizo crumbles by No Evil Foods
- ½ small yellow onion small dice
- 5 oz arugula
- ¼ green cabbage shredded
- 1 small mango diced
- ¼ red onion thin sliced
- 1 avocado sliced
- 1 cup tortilla chips broken
- Dressing We used Organic Girl Avocado Cilantro Dressing
- Saute onion and crumbled chorizo in oil of choice until chorizo is crispy. Set aside to cool.
- Toss arugula, cabbage, mango, and red onion with dressing.
- Top with crispy chorizo, avocado, and crushed tortilla chips.
Thank You For Joining Us For Lunch!
I love Tacos, and Taco Salads just the same! This is a fun and tasty Taco Salad recipe that is so simple to make, anyone can do it. The plant-based meats are perfectly textured and flavored, your non-vegan friends will also love this salad. So give it a try. If you are looking for other easy vegan recipes to try, be sure to jump over to the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!