I had my son’s burrito Burrito bowls. I had fun enchiladasAnd the Tortilla soup, and quesadillas that can’t be counted, but there’s just something special about tacos. Better yet, upload it with nourishing ingredients that nourishes my body and soul. Enter: vegan taco recipes. Full of life-giving veggies and lots of fun toppings, taco recipes make healthy, whole-food meals that don’t sacrifice the flavor of everything. Why give up flavor for the sake of health when you can have the best of both worlds, am i right?
Featured image by Ashley Amoroso.
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The truth is, tacos come in many different shapes. You can have them for breakfast, lunch, and/or dinner (what a time to be alive), and you can customize them to your liking. Chicken fajita tacos? You got it. Taco Al Rev? check. Salmon tacos with chili and broccoli slaw? definitely. The point is, tacos are a food group in their own right and deserve to be treated as such. But instead of meat-filled tacos, we’re highlighting vegan taco recipes to help you incorporate healthy ingredients into your daily routine.
These vegan taco recipes are — as you’ve probably guessed — centered around the veggies and don’t compromise on the fun that comes with eating a taco. With whole food ingredients that pack loads of flavor into a small package, these tacos deserve a place in your home dinner assortment. Because when the vibes are right and the mood is striking, Taco Tuesday can be any day. With that in mind, get ready with our favorite vegan taco recipes to spice up dinnertime.
15 vegan taco recipes to supercharge your Meatless Monday
Why we love it: The nutritional benefits of the humble mushroom is something to note. This mighty little mushroom is packed with vitamins, minerals, antioxidants and more that helps your body from the inside out. In this recipe, mushrooms team up with black beans to deliver simple, delicious, and fun flavors you’ll want to devour.
Main ingredient: Pickled red onions bring just the right amount of zing to the mix.
Why we love it: Of the vegan taco recipes on this list, this is probably the most involved. But don’t let that scare you! It’s still relatively simple and definitely worth the extra effort. It starts with a homemade cassava flour tortilla, which is out of this world delicious. (But know, you can always fill up on what you have on hand.) From there, vegan lentil chorizo takes center stage with a supporting layer of toppings alongside it to make for a truly elevated vegan taco.
Main ingredient: The chorizo oil on tacos is something special. It delivers just the right amount of umami for the filling.
Why we love it: Brussels sprouts may not be top of mind when you think of vegan taco recipes, but here’s the truth: They should be. Roast Brussels sprouts alongside radishes in the oven until crispy on the tips and absolutely delicious. Next, they top a charred corn tortilla with a dollop of mashed avocado, pickled red onions, and peanut chunks. This recipe is easy, healthy, and full of flavor for your next taco project.
Main ingredient: Camille calls this sauce “the hidden superhero that takes the rest of the ingredients and turns them into something addictive.” I can’t accept more.
Why we love it: Bill Granger She shared this lentil taco recipe with us and let me tell you, it’s a good one. Lentils are cooked with bay leaf, ancho peppers and cinnamon sticks until tender and full of flavour. Then, it’s sliced to perfection and topped with pickled red onion, smashed avocado, crunchy shallots, lemon peel, and more. It’s the dynamic taco you’ve been looking for.
Main ingredient: There are many to choose from, but I tend to use the crispy shallot bits. They bring an unexpected taste, delicious crunch, and variety.
Why we love it: Packed with plant-based protein, fiber, vitamins, and nutrients, this black bean taco recipe is the mini taco that can. It’s pretty easy to get you to probably do it with your eyes closed (although I suggest you don’t). The point is, when you’re looking for a quick dinner recipe for busy weekend nights, this is your best friend.
Main ingredient: To save time and stress, you can make the mango chutney ahead of time. In fact, it’s best to have a few hours to sit and mingle. Don’t be afraid to let those flavors get to know each other.
Why we love it: Cauliflower and avocado combine in this delicious taco that’s easy to make and packed with sophisticated flavor. The topping cilantro pesto finishes things to perfection, and it’s versatile enough to warrant making more. But the best part is that this entire recipe can be made in advance. It’s a great dinner party recipe that’s guaranteed to be fun at the party, too.
Main ingredient: You should roast the cauliflower until the edges start to caramelize. A touch of charcoal goes a long way.
Why we love it: Sweet potatoes, zucchini, and chickpeas make up the base of this delicious taco. You’re getting fiber and protein sticking to your ribs from the sweet potatoes and chickpeas, which is always a plus. Then, a delicious chipotle mayonnaise joins the mix and gives everything a delicious richness.
Main ingredient: The secret to success is uploading plugins (if that’s your style, of course). Cilantro, sliced jalapeños, cotija cheese, lime juice, and whatever else makes up your taco.
Why we love it: Fresh and simple, taco boats are the perfect appetizer or snack for your next taco getaway. And don’t think they lack flavor because they’re lying on a bed of lettuce. It’s quite the opposite, in fact, as the filling goes through an intense journey of flavor that prepares it for satisfying pleasure in every bite. The apple cider vinegar and adobo chipotle sauce provide a really nice acidity and smoke.
Main ingredient: The hero’s way: This sauce will keep in the fridge for days. You can enjoy it in more boats, try it on one of our other vegan taco recipes, or top it with lots and lots of chips.
Why we love it: though not Technically speaking Taco, this burrito gets a pass. It has earned its place in the list of vegan taco recipes largely because of the tofu it features. Quinoa, pinto beans, tofu, and a whole host of spices make up the protein-packed base that makes the burrito even bigger.
Main ingredient: Top to your heart’s desire and definitely consume what you have! Shredded romaine, sour cream, tomatoes, cilantro, avocado, cheese, and more are your go-to. The world is your burrito.
Why we love it: Another taco-adjacent fave, this Roasted Beet Tostada has just made it happen. Roasted beets, avocado, radishes, watermelon, and more on flatbread combine to produce serious results. These tostadas are earthy, tangy, sharp, fresh, and everything you could want from a taco night dinner.
Main ingredient: Drizzled avocado cream on top is something else. It enhances every flavor underneath and the best part is, it’s foolproof. It’s literally just mashed avocado, light sour cream, and lemon juice.
Why we love it: Another non-taco taco – promise! This pita tostada is too good not to share. It features creamy pumpkin, black beans, and avocado all rolled into one. It’s not your typical combination of tostada flavors, but that’s exactly what makes it so interesting. Step outside your comfort zone and embrace the seasonal flavors of this flavor. You might be hooked!
Main ingredient: Two words: cream of tartar.
Why we love it: This combination of mushrooms, zucchini, bell peppers, and black beans is a real winner. Not only do the flavors work well together, but each ingredient is nourishing in its own right. When stirred together, you get a satisfying and filling vegetarian meal.
Main ingredient: Are you Team Red Onion Pickles? If so, you’ll love them even more than these tacos. Check out a Quick pickle recipe And get your head!
Why we love it: Crunchy butternut squash? I love the sound of that. In these tacos, butternut squash cubes get the royal treatment by breading and baking until golden brown. The mixture is made with panko, hemp seeds, chili powder, onion powder, and salt for an irresistible crunchy exterior. Then, those little pockets of sunshine are joined with a few extras and wrapped in a warm corn tortilla blanket. It’s the simple things.
Main ingredient: This roasted poblano sauce might just be my new favorite. Roasted papellano, shallots, garlic, mayonnaise, cilantro, and lime juice transform into something completely addictive.
Why we love it: It doesn’t get easier than with plate recipes. I mean, all that stands between you and a delicious dinner is a simple arrangement of ingredients on the skillet. From there, you can kick back and relax with dinner toasted away. Enter: a roasted vegetable taco sheet. It’s simple, seasoned, and packed with plant-based protein that’s easy to make and enjoy.
Main ingredient: Red cabbage slices provide freshness and crunch.
Why we love it: Juicy and flavorful, portobello mushrooms are a great veggie stuffing for vegan taco recipes. In this recipe, they’re seasoned with balsamic vinegar and soy sauce to bring out their delicious flavor. Next, they’re met with sliced avocado, shredded cabbage, fresh cilantro, and your desired jalapeño salsa by the gallon. this is good.
Main ingredient: The jalapeno sauce is both tangy and spicy, which compliments the other taco items nicely. If you have extra, sprinkle it on salads and tacos until it’s gone.
Bonus: Chopped Mexican salad!
Why we love it: Inspired by Jerez’s Salad FriezaThis chopped salad comes alive. It’s full of fresh veggies and flavors that pair with the honey shallot vinaigrette. It’s an easy side dish to serve with tacos and can even be made into a main course. If you serve it with one of these vegan taco recipes, you can pack an entire day’s worth of veggies into one delicious meal.
Main ingredient: Chickpeas and carrots marinate in honey, chili flakes, and more to bring a world of flavors to your salad. The best part? You can marinate it up to a week in advance. It’s a miracle of power.
Do you have some favorite vegan taco recipes? Let’s hear them in the comments!