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.
More recipes you might like
Mexican Sweet Potato Boats
Mexican Rice and Bean Salad
Tray Baked Jackfruit and Bean Nachos
Zesty Guacamole
Vegan Haystacks (Taco Salad)
4
20
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These Vegan Haystacks are a nostalgic, build-your-own taco salad layered with crunchy corn chips, seasoned beans (or vegan mince), fresh veggies, and creamy toppings. It’s a wholesome, feel-good meal that’s packed with plant protein, fibre, and fun to eat.
Ingredients
200 grams Corn Chips
2.5 cups Beans (Pinto, Red Kidney or Black Beans)
1 tbsp Olive Oil
1 Brown Onion
400 grams Canned Crushed Tomatoes
1/2 tsp Smoked Paprika
1/2 tsp Cumin
1/4 tsp Chilli Powder
1/2 tsp Oregano
1/2 tsp Coriander
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/2 tsp Salt, adjust to taste
Splash of Water, to thin bean mixture
- Other Toppings
4 tbsp Unsweetened Coconut Yoghurt
1 Cucumber, diced
2 Tomatoes, diced
1/3 cup Canned Beetroot, diced
1/3 cup Corn Kernels
2 cups Lettuce, chopped or shredded
1/3 cup Red Capsicum, diced
1 Carrot, grated
2 Avocados, smashed
1 tbsp Lime Juice
Directions
- Start by arranging a layer of corn chips or tortilla chips at the bottom of your serving bowls or plates. If you prefer a rice base, cook some rice (brown, white, or quinoa work well).
- Heat a little oil in a pan over medium heat. Add diced brown onion and fry until fragrant and slightly browned.
- Add drained and rinsed canned beans, crushed tomatoes, spices, salt and extra water to thin mixture if need be. At this step, you may prefer to use a store-bought taco seasoning packet rather than the individual spices I’ve listed out. Cook for 6-7 minutes until heated through.
- Dice up your favourite fresh veggies including tomatoes and cucumbers. Shred or chop lettuce. Grate carrot. Set all veggies aside.
- Mash avocado with the lime juice and set aside.
- Start with your base (chips), then layer the cooked bean mixture on top. Add a generous helping of the prepared veggies and finish off with your guacamole and coconut yoghurt. Feel free to get creative – a sprinkle of vegan cheese, a squeeze of lime, or a dollop of salsa can take it to the next level!
Notes
- If you want a quicker version of this, use a store-bought spice mix for your bean mixture however keep in mind many have fillers and sugars.
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