Vegan Haystacks (Taco Salad)

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Vegan Haystacks (Taco Salad) are more than just a meal – they’re a nostalgic throwback to my childhood. I grew up eating haystacks at family gatherings, church potlucks, and weeknight dinners, often surrounded by big bowls of toppings and that familiar excitement of building your own perfect plate. This dish has deep roots in the Seventh-day Adventist community, where it became popular as a plant-forward, customisable meal that was both wholesome and delicious. Traditionally made with a base of corn chips or rice, topped with beans, fresh salad, and creamy dressings or salsas, haystacks were a genius way to bring people together around food that nourishes.

Over time, variations of haystacks have popped up all over the world – think taco salads in North America, rice bowls across Asia, or even Mediterranean mezze plates. But the essence remains the same: layering textures, flavours, and nutrients into one satisfying bowl. This vegan version stays true to the spirit of the original while ticking all the boxes for plant-based eaters like myself – packed with protein, loaded with fibre and endlessly versatile. Whether you’re reliving a bit of childhood like me or discovering haystacks for the first time, this recipe brings comfort, community, and health to the table. And trust me, once you try these they will become a weekly staple at your dinner table.

Why you’ll love my vegan haystacks

Nostalgic and comforting – A wholesome take on a childhood classic that’s just as fun to eat now as it was growing up.

Customisable for everyone – Whether you’re gluten-free, oil-free, or love a little spice, this dish is easy to make your own.

Nutritionally balanced – Packed with plant-based protein, fibre, healthy fats, and fresh veggies – it’s a meal that truly satisfies.

Meal prep friendly – Chop, cook, and prep the elements in advance, then let everyone build their own bowl when hunger strikes.

Crowd-pleasing – Great for family dinners, potlucks, or gatherings – everyone loves a good build-your-own situation!

Ingredients you will need

• Corn chips
• Canned crushed tomatoes
• Beans – 4 bean mix, black beans, pinto beans or whatever beans you have on hand
• Olive oil, for cooking
• Brown onion
• Seasoning – smoked paprika, cumin, garlic, onion, chilli, coriander and oregano (or taco seasoning packet)
• Salt, to taste
• Diced beetroot
• Corn kernels
• Grated carrot
• Diced red capsicum
• Diced cucumber
• Diced tomato
• Unsweetened coconut yoghurt
• Avocado
• Lime juice
• Vegan cheese (optional)
• Lettuce leaves

Can I make it ahead of time?

Yes – kind of. I recommend prepping all the components (like the beans and chopped veggies) in advance and storing them separately. Then when you’re ready to eat, just assemble it fresh. That way the chips stay crunchy and everything tastes vibrant.

What kind of beans work best?

I usually go for black beans, pinto beans or kidney beans because they hold up well and pair beautifully with taco-style flavours. But honestly, use what you’ve got – even lentils or chickpeas work in a pinch. Canned or cooked-from-scratch both totally fine here.

Can I use vegan mince instead of beans?

Yes! Vegan mince is a great swap if you’re craving that hearty, taco-style meatiness. Just cook it up in a pan with a splash of oil and your taco seasoning (packet or homemade), and let it get a little browned and crispy for max flavor. You can also add a splash of water or tomato paste to help the spices stick and create a saucier base. It’s still high in protein and perfect for layering on your haystack. Just be mindful that some store-bought vegan minces can be more processed, so choose one with clean ingredients if that matters to you! A great option for this is to cook your own TVP and then build your flavours from there.

How spicy is it?

Totally up to you! The base recipe has a little warmth from the taco seasoning, but it’s not super spicy. If you like heat, add some jalapeños, chilli flakes, or a spicy salsa on top. Or keep it mellow for the spice-sensitive – it’s super adaptable.

Can I make this gluten-free?

Absolutely. Just make sure your corn chips are certified gluten-free (some brands can contain trace gluten), and you’re good to go. Everything else in the recipe is naturally gluten-free.

Time-saving hacks for this recipe

Use a Vegetable Chopper
One of my favourite shortcuts – my veggie chopper! It makes dicing tomatoes, onions, and even crunchy lettuce so much faster and more consistent. Total game changer when you’re short on time (or just not in the mood to chop).

Grab Pre-Shredded Veggies
Save even more time by using store-bought shredded carrots, cabbage, or coleslaw mix. They’re fresh, crunchy, and ready to go – no knife required.

Batch-Make the Sauce
Whip up a big batch of your favorite vegan sauce and keep it in a jar in the fridge. It’s perfect for quick haystack assembly throughout the week.

Use Canned or Pre-Cooked Beans
Instead of soaking and cooking beans from scratch, go for canned. Just rinse and drain, and they’re ready to layer.

Quick-Cook Grains
Microwave rice, frozen quinoa, or ready-made grain packs cut your cook time down to minutes while keeping the meal hearty and wholesome.

Chop Once, Eat Twice
If you’re already chopping veggies, do double and store the extras in the fridge. You’ll thank yourself tomorrow when haystacks round two comes calling.

Set Up a DIY Haystack Bar
Lay out all your toppings in bowls so everyone can build their own – minimal effort, maximum fun (and way fewer dishes).

Use Leftovers
Roasted veg, tofu, or lentil taco filling from last night? Don’t toss them – toss them in. Haystacks love a remix.

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