Get ready to spice up your mealtime routine with these 18 flavorful vegan taco recipes! Whether you’re a seasoned pro or a newcomer to plant-based eating, there’s something on this list for everyone. From classic combinations like spicy black beans and sweet potatoes to innovative twists like jackfruit carnitas and Thai peanut tofu, we’ve got you covered.
In this article, we’ll dive into the world of vegan tacos and explore the many ways you can bring flavor and excitement to your table. Whether you’re hosting a dinner party, looking for a quick weeknight meal, or just want to mix things up in the kitchen, these recipes are sure to inspire. So grab your tortillas, get creative, and let’s taco ’bout some deliciousness!
Spicy Black Bean and Sweet Potato Tacos
This recipe combines the comfort of sweet potatoes with the bold flavors of black beans and spices, all wrapped up in a crispy taco shell. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, sour cream, cilantro, lime wedges
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook onion and garlic over medium-high heat until softened.
4. Add black beans to the skillet and stir to combine. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning black bean mixture onto tortillas, topped with roasted sweet potato.
Cooking Time: 25-30 minutes
Crispy Cauliflower and Avocado Tacos
Transform the humble cauliflower into a crispy, flavorful taco filling, paired with creamy avocado and your favorite toppings.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 cup panko breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 ripe avocados, diced
– Taco shells or tortillas
– Your favorite toppings: salsa, sour cream, shredded cheese, cilantro, etc.
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together flour, paprika, and cayenne pepper (if using). Toss cauliflower florets with the mixture until evenly coated.
3. Dip coated cauliflower into panko breadcrumbs, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Cook cauliflower in batches until crispy, about 5-7 minutes per batch.
5. Warm taco shells or tortillas according to package instructions.
6. Assemble tacos by placing cooked cauliflower, diced avocado, and your favorite toppings onto the shell.
Cooking Time: Approximately 20-25 minutes (including prep time).
Jackfruit Carnitas Tacos with Pineapple Salsa
A twist on traditional carnitas, this recipe uses jackfruit as a meat substitute to create tender and flavorful tacos. The sweetness of the pineapple salsa adds a delightful contrast.
Ingredients:
– 1 cup jackfruit (canned or fresh), drained and chopped
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pineapple salsa (recipe below)
Pineapple Salsa:
– 1 cup pineapple chunks
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper, to taste
Instructions:
1. In a large skillet, heat lard or oil over medium-high heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add jackfruit, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until jackfruit is tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with jackfruit mixture and pineapple salsa.
Cooking Time: Approximately 15-20 minutes
Lentil Walnut Taco Meat Tacos
This recipe combines the flavors of Mexico with the nutrition of lentils and the crunch of walnuts to create a unique and delicious taco filling.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1/2 cup chopped walnuts
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. In a medium saucepan, bring 2 cups water to a boil. Add lentils, reduce heat, and simmer for 20-25 minutes or until tender.
2. Heat oil in a large skillet over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, and chili powder. Cook for 1 minute, stirring constantly.
4. Stir in cooked lentils, walnuts, salt, and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with the lentil mixture and desired toppings.
Cooking Time: 30-35 minutes
Grilled Portobello Mushroom Tacos
Elevate your taco game with the earthy flavor of grilled portobello mushrooms. This simple recipe combines the richness of mushrooms with bold spices and fresh toppings for a deliciously unique twist.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps sliced into thin strips
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Lime wedges, for serving
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, sliced avocado
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, chili powder, and cumin. Add mushroom strips and toss to coat.
3. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing grilled mushrooms onto tortillas, then topping with desired toppings. Serve with lime wedges.
Cooking Time: 15-20 minutes
Chickpea and Spinach Tacos with Tahini Drizzle
Experience the vibrant flavors of Mexico with this vegetarian twist on traditional tacos, featuring creamy chickpeas, wilted spinach, and a tangy tahini drizzle.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1/2 cup diced red onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Tahini Drizzle: 1/4 cup tahini, 2 tablespoons lemon juice, 1 tablespoon water
Instructions:
1. In a medium pan, heat the olive oil over medium-high heat. Add onion and cook until translucent (3-4 minutes).
2. Add garlic and cook for an additional minute.
3. Stir in chickpeas and spinach. Cook until spinach is wilted (about 2 minutes). Season with salt and pepper to taste.
4. Warm tortillas according to package instructions.
5. Assemble tacos by spooning the chickpea mixture onto a tortilla, then drizzle with tahini sauce (see below).
6. Serve immediately.
Tahini Drizzle:
1. Whisk together tahini, lemon juice, and water until smooth.
2. Adjust seasoning as needed.
Cooking Time: 15-20 minutes
BBQ Tempeh Tacos with Slaw
Get ready for a flavor explosion! This recipe combines the nutty goodness of tempeh with the bold flavors of BBQ and tangy slaw, all wrapped up in a crispy taco shell.
Ingredients:
– 1 package of tempeh
– 1/4 cup of BBQ sauce
– 1 tablespoon of olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 8-10 corn tortillas
– Slaw ingredients (see below)
– Salt and pepper to taste
Slaw Ingredients:
– 2 cups of shredded cabbage
– 1 cup of shredded carrots
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tempeh into small pieces and toss with olive oil, onion, garlic, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes or until crispy.
4. Meanwhile, prepare the slaw by combining all ingredients in a bowl and refrigerate until ready to serve.
5. Warm tortillas according to package instructions.
6. Assemble tacos by placing roasted tempeh onto tortillas, followed by a dollop of BBQ sauce and a spoonful of slaw.
7. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Sweet Corn and Zucchini Tacos
Sweet Corn and Zucchini Tacos: A flavorful and refreshing twist on traditional tacos, featuring the sweetness of summer corn and zucchini.
Ingredients:
– 2 cups fresh sweet corn kernels
– 1 medium zucchini, diced
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 2 teaspoons lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss together sweet corn, zucchini, red onion, and jalapeño pepper.
3. Brush the mixture with olive oil and season with lime juice, cumin, salt, and pepper.
4. Grill the mixture for 5-7 minutes or until tender and lightly charred.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing grilled corn and zucchini mixture onto tortillas and adding desired toppings.
Cooking Time: 15-20 minutes
Vegan Chorizo and Potato Tacos
A flavorful twist on traditional tacos, this recipe combines the spicy kick of vegan chorizo with the comforting warmth of roasted potatoes. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 can vegan chorizo, drained and crumbled
– 2 large potatoes, peeled and cubed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 corn tortillas
– Optional toppings: avocado, salsa, cilantro, lime wedges
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook vegan chorizo over medium-high heat, breaking up with a spoon as it cooks, until crispy.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing roasted potatoes and vegan chorizo on each tortilla. Add desired toppings.
Cooking Time: 40-45 minutes
Mango Lime Black Bean Tacos
A vibrant and flavorful twist on traditional tacos, this recipe combines the sweetness of mango with the tanginess of lime and the heartiness of black beans. Perfect for a quick weeknight dinner or a colorful addition to your next gathering.
Ingredients:
– 1 cup cooked black beans
– 1 ripe mango, diced
– 1/2 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, cilantro, queso fresco
Instructions:
1. In a medium bowl, combine black beans, mango, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and stir to combine.
3. Add cumin, salt, and pepper; mix well.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the black bean-mango mixture onto a tortilla and topping with your desired toppings.
Cooking Time: 15 minutes
Roasted Butternut Squash and Kale Tacos
This recipe combines the natural sweetness of roasted butternut squash with the earthy goodness of kale, all wrapped up in a crispy taco shell. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 cups curly kale, stems removed and chopped
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, onion, garlic, and cumin. Spread on a baking sheet and roast for 30-40 minutes, or until tender.
3. In a large skillet, heat a tablespoon of oil over medium-high heat. Add kale and cook until wilted, about 5 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing roasted squash and wilted kale on each tortilla. Add your desired toppings and enjoy!
Cooking Time: 45-50 minutes
Buffalo Cauliflower Tacos with Ranch
Elevate your taco game with this creative recipe that combines the spicy kick of buffalo wings with the crunch and flavor of cauliflower. This vegan-friendly dish is perfect for a quick weeknight dinner or a fun party snack.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 8-10 corn tortillas
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste
– Optional: vegan sour cream or shredded cheese for topping
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with Frank’s RedHot sauce until well coated.
3. Spread the cauliflower on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing roasted cauliflower onto a tortilla, topping with ranch dressing, cilantro, and lime wedges.
6. Serve immediately and enjoy!
Cooking Time: 25 minutes
Quinoa and Black Bean Tacos with Guacamole
A flavorful and nutritious Mexican-inspired dish that combines the nutty taste of quinoa, the earthiness of black beans, and the creaminess of guacamole.
Ingredients:
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 corn tortillas
– Guacamole (recipe below)
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pan, heat olive oil over medium-high heat. Add onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. Stir in cumin and cooked black beans; season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning quinoa and black bean mixture onto tortillas.
Guacamole Recipe:
– 3 ripe avocados, mashed
– 1 lime, juiced
– Salt to taste
Combine ingredients in a bowl; serve with tacos.
Cooking Time: 20-25 minutes
Thai Peanut Tofu Tacos
Experience the bold flavors of Thailand in this unique taco recipe, featuring crispy tofu coated in a creamy peanut sauce and wrapped in warm tortillas.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 8 tacos shells
– Sliced green onions, cilantro, and lime wedges for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together peanut butter, soy sauce, lime juice, honey, ginger, and red pepper flakes (if using). Add the tofu cubes and coat evenly.
3. Bake the tofu for 15-20 minutes or until golden brown and crispy.
4. Warm tacos shells according to package instructions.
5. Assemble the tacos by placing the peanut-coated tofu in each shell, then garnish with green onions, cilantro, and a squeeze of lime juice.
Cooking Time: 20-25 minutes
Baja-Style Beer-Battered Avocado Tacos
Elevate your taco game with this creative twist on traditional tacos! Crispy beer-battered avocado slices add a delightful crunch to these flavorful Baja-style tacos.
Ingredients:
– 3 ripe avocados, sliced into 1/4-inch thick pieces
– 1 cup all-purpose flour
– 1/2 cup ice-cold beer
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– Vegetable oil for frying
– Salt and lime juice to taste
– Tortillas, sliced radishes, cilantro, and sour cream or crema (for garnish)
Instructions:
1. In a shallow dish, mix together flour, beer, paprika, and cayenne pepper (if using). Stir until smooth.
2. Dip each avocado slice into the batter, coating evenly.
3. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry battered avocados for 2-3 minutes on each side, or until golden brown.
4. Remove fried avocados from oil and drain on paper towels. Season with salt to taste.
5. Warm tortillas according to your preference. Assemble tacos by placing a few avocado slices onto a tortilla, followed by sliced radishes, cilantro, and a dollop of sour cream or crema.
Cooking Time: 15-20 minutes
Smoky Eggplant and Hummus Tacos
Elevate your taco game with this flavorful combination of roasted eggplant, creamy hummus, and crunchy toppings. This vegan-friendly recipe is perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– Salt and pepper, to taste
– 1 cup hummus
– 8-10 corn tortillas
– Toppings: diced tomatoes, shredded lettuce, diced avocado, pickled red onion, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplant, then sprinkle garlic, smoked paprika, salt, and pepper.
4. Roast for 30-40 minutes or until eggplant is tender and caramelized.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spreading hummus on a tortilla, topping with roasted eggplant, and adding your desired toppings.
Cooking Time: 40 minutes
Pulled Oyster Mushroom Tacos
This recipe offers a vegetarian take on traditional tacos by using oyster mushrooms as the star of the show. With their meaty texture and earthy flavor, these ‘pulled’ mushrooms make for a delicious and unexpected taco filling.
Ingredients:
– 1 lb oyster mushrooms
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and sour cream (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add mushrooms, cumin, chili powder, salt, and pepper. Cook until mushrooms are tender, about 5-7 minutes.
4. Use two forks to “pull” the mushrooms apart into shreds.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with pulled mushroom mixture, radishes, lime wedges, cilantro, and sour cream (if using). Serve immediately.
Cooking Time: 15-20 minutes
Rainbow Veggie Tacos with Cashew Cream
This vibrant recipe combines the natural sweetness of roasted vegetables with the creaminess of cashew-based sauce, all wrapped up in crispy taco shells. Perfect for a healthy and flavorful meal or snack.
Ingredients:
– 1 cup mixed colorful bell peppers (any combination of red, orange, yellow, green)
– 1 cup cooked black beans
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup cashews
– 1/2 cup water
– 1 tablespoon lime juice
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: diced avocado, shredded lettuce, diced tomatoes, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss bell peppers with a pinch of salt and roast for 20-25 minutes or until tender.
3. In a blender or food processor, combine cashews, water, lime juice, and a pinch of salt. Blend until smooth and creamy.
4. Cook tortillas according to package instructions.
5. Assemble tacos by filling tortillas with roasted bell peppers, black beans, onion, and garlic. Top with cashew cream and desired toppings.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your mealtime with these 18 flavorful vegan taco recipes! From classic black bean and sweet potato tacos to innovative combinations like jackfruit carnitas and roasted butternut squash, there’s something for every occasion. Try crispy cauliflower and avocado tacos, lentil walnut taco meat, or grilled portobello mushroom tacos. For a twist, indulge in buffalo cauliflower with ranch, quinoa and black bean with guacamole, or smoky eggplant and hummus. With these delicious and varied recipes, you’ll never tire of vegan tacos again!
