Vegan Taco Recipe

Here’s a delicious, flavourful, and summery vegan taco recipe for ya! Made with a simple vegan taco meat, topped with crunchy veg, and drizzled with my vegan cashew queso cheese sauce. It’s simple yet colourful and so flavourful. The perfect dinner for an evening fiesta. 

All-in-all, it’s a recipe you’re gonna wanna make this summer! So, let me tell you exactly how to make this recipe so that you can enjoy taco night to the fullest. 

Best Vegan Taco Recipe

The ingredients

For this recipe you will need:

• coconut oil
• vegan “ground beef” (or lentils – black/green/red)
• onion powder
• garlic powder
• cumin
• chili powder
• cayenne pepper
• nutritional yeast
• tomato paste
• soy sauce
• maple syrup
• sea salt
• corn tortillas (or flour)
• scallions
• Cilantro
• Pickled onions (or red onions)
• 1 lime
• Vegan Queso Cheese

I’ve given this recipe my foodie stamp of approval, because the ingredient list is a little longer than my usual recipes . However,  it’s worth the little effort in bringing together these flavourful vegan tacos.  If you’re a foodie, you’re going to love these flavours. 

Vegan taco meat 

You’ll notice that most  of the ingredients for this recipe are in fact spices. Which are used to  flavour our vegan “ground beef” for a comforting and umami-flavoured base.

Fortunately, vegan “meats” are becoming easier to find, with many brands on the market like Lightlife, Beyond Meat, and Impossible Foods. Peta also has a great article for best vegan meat brands if you’d like to check your local grocery store to use in this recipe. 

However, if these brands are not available where you live then you can substitute with cooked lentils (green, black or red). 

How to make vegan tacos

Making vegan tacos is actually very easy, and fun! First it will begin by making the vegan “taco meat” by combining our “ground beef” (or lentils) with our spices.

As for the toppings, I like to arrange them into separate bowls and then have people add what they want! Plus. it makes it really fun for kids.

For this recipe, I’ve opted-in for corn tortillas as the wraps, topped with pickled onions, scallions, cilantro, and a squeeze of lime juice. Then I’ve drizzled with my homemade vegan queso cheese to make the tacos creamy and saucy, (highly recommended!).

Of course, feel free to swap the toppings for your favourites. I also love to add avocado and chopped tomato for a more classic topping.

Watch the how-to video:

Vegan Taco Recipe: Tips & Notes

Now, this recipe is pretty straight-forward, but a few tips will help to make your taco night more enjoyable.

Firstly, don’t fret if you can’t find vegan “ground beef” at your local grocery store. You can still make this recipe! In fact, I often switch out the vegan taco meat for lentils and add the same spices. It’s delicious, filling and full of flavour. To substitute, use 1.5 cups of green, black, or red lentils.

Secondly, I find it really fun to put all the toppings in separate bowls so that people can add what they like. Some people love cilantro, while others aren’t such a fan. So adding a few different topping options to separate bowls allows your loved ones to add what they like for a customized vegan taco. 

Thirdly, I highly recommend drizzling these tacos with my Vegan Queso Cheese. It adds beautiful creaminess and cheesiness to the recipe. Without it, your tacos might feel a little dry. After all, what’s a taco without the sauce!? A little lime juice to drizzle also goes a long way for extra brightness!

Other recipes you might like:

If you’re digging this taco recipe, you might also like these:

• Lentil Bolognese
• Stuffed Zucchini Pizza Boats
• Sweet Potato Black Bean Enchiladas
• Vegan Butter Chicken
• Zucchini Lasagna

So there we have it, a simple vegan taco recipe that you can enjoy through the summer months with friends and family. They’re crunchy, colourful, meaty and full of flavour. I know you’re going to love this recipe as much as we do. 

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

Print Pin

5 from 3 votes

Best Vegan Tacos

This recipe is flavour packed. Made with a simple vegan taco meat, topped with crunchy veg, and drizzled with my vegan cashew queso cheese sauce. It's simple yet colourful and so gourmet. The perfect dinner for an evening fiesta. 

Category Entree

Cuisine gluten-free, Mexican, nut-free, refined-sugar free, soy-free

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 6 people

Author Hannah Sunderani

Ingredients

Vegan Taco Meat

• 2 tbsp coconut oil
• 12 oz plant-based ground or lentils (green or black), or extra-firm tofu (cut into small chunks)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1 tbsp chili powder
• 1/4 tsp chili flakes
• 1 tbsp nutritional yeast
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 2 tsp maple syrup
• pinch sea salt

Toppings

• 8 corn tortillas
• 1 cup Vegan Queso
• 1/2 cup pickled onions (see notes)
• 1/4 cup cilantro finely chopped
• 2 spring onions finely chopped
• 1 lime

US Customary - Metric

Instructions

• In a large skillet, combine coconut oil and vegan "ground beef." Cook on medium heat for 3-5 minutes, or until the vegan "ground beef" starts to brown. Then add spices: onion powder, garlic powder, cumin, chili powder, chili flakes, nutritional yeast, tomato paste, soy sauce, maple syrup and pinch of sea salt. Mix together to combine until warmed and lightly browned. (5-10 mins)
• Scoop vegan taco meat into corn tortillas and top with dollops of Vegan Queso. Sprinkle with pickled onions, cilantro, green onions and a squeeze of lime.

Video

Notes

To make pickled onions: thinly slice a red onion and add to clean jar. Fill with vinegar (traditional or apple cider vinegar) and a generous pinch of salt. Stir and let sit for at least 1 hour. Keep in fridge for up to three weeks.

Nutrition

Calories: 255kcal | Carbohydrates: 26g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 1063mg | Potassium: 306mg | Fiber: 4g | Sugar: 6g | Vitamin A: 852IU | Vitamin C: 6mg | Calcium: 185mg | Iron: 1mg

Approvals

 

Allergies

VEGAN – WHEAT-FREE – GLUTEN-FREE – SOY-FREE – REFINED-SUGAR-FREE