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Vegan Taco Recipe
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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


Vegan Taco Meat

  • 2 tbsp coconut oil
  • 12 oz Vegan "ground beef" (340g) or lentils green, black, or red
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tbsp nutritional yeast
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce
  • 2 tsp maple syrup
  • pinch sea salt


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


  • 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, cayenne pepper, 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 slather with spoonfuls of Vegan Queso. Sprinkle with spring onions, cilantro, pickled onions, and a squeeze of lime.


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.


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