20-Minute Vegan Tacos with Plant-Based Ground

This vegan taco recipe is flavour packed. Made simply with vegan taco meat from plant-based ground and pantry spices. It's simple yet colourful and so gourmet. The perfect vegan taco meat for an evening fiesta at home!

Course Entree

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

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 255kcal

Author Hannah Sunderani

Ingredients

Vegan Taco Meat

2 tbsp coconut oil
12 oz plant-based ground
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
8 corn tortillas
pinch sea salt

Optional Toppings

1 cup Vegan Queso
1/2 cup Pickled Onions
1/4 cup cilantro finely chopped
2 green onions finely chopped
1 lime for squeezing

US Customary - Metric

Instructions

In a large skillet, combine coconut oil and plant-based ground. Cook on medium heat for 3-5 minutes, or until the plant-based ground 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 minutes. (Optional to add a splash of water to the mixture if the plant-based ground is getting a little dry while mixing).
Scoop the 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. (Or decorate with toppings of choice!)

Video

Notes

Vegan Taco Meat will keep for 5 days. Store in the fridge in an air-tight container.

Vegan Queso will also keep for 5 days. Store in the fridge in an air-tight container.

Pickled onions will keep in the fridge for up to two weeks. Store in an air-tight jar.

Nutrition