The great thing about tacos is how versatile they are. You can fill them with so many things that taste delicious. Our vegan taco recipes taste great — they're perfect for taco Tuesday or just because you want a taco. Which is probably always because tacos.
Vegan Enoki Mushroom Tacos
Pssst... non-vegans, listen up. You. Should. Try. These. They're full of yummy, umami flavors that we know you're going to love. The recipe serves 4.
Ingredients
- 1 to 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 1 tablespoon sesame seeds
- 20 large enoki mushrooms
- 4 corn tortillas, toasted
- ½ cup spinach greens
- ¼ cup pickled red onions, diced
- ½ cup cooked black beluga lentils
- 1 peeled avocado, cut into bite-sized pieces
- Salt to taste
- ¼ cup vegan sour cream (mixed with ½ teaspoon of turmeric) OR ¼ cup of vegan cashew sour cream
Instructions
- Saute the mushrooms in oil, soy sauce, mirin, and sesame seeds until brown.
- Bake (or heat up) the lentils according to package instructions.
- Place mushrooms, greens, lentils, onion, avocado, and salt to taste in the corn tortillas (divide ingredients evenly among the four tortillas).
- Drizzle with turmeric vegan sour cream (or vegan cashew sour cream).
Vegan Black Bean & Corn Tacos
We love the combo of traditional Mexican-inspired flavors with a creamy guac and a sweet & spicy mango salsa for these tacos. We promise it'll be a party in your mouth. This makes 4-6 servings.
Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 2 sweet potatoes, peeled and cut into ½-inch cubes
- 1 (14-ounce) can black beans, drained
- 1 (10-ounce) can corn, drained
- 1 cup jarred salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon sea salt, divided
- 2 mangos, peeled, pitted, and cut into ½-inch cubes
- ½ red onion, minced
- 1 jalapeño, ribs and seeds removed and finely chopped
- Juice of 1 lime
- 2 tablespoons chopped, fresh cilantro
- Guacamole and other taco toppings as desired
- 6 corn tortillas, warmed in the oven
Instructions
- In a large skillet, heat the oil on medium-high until it shimmers.
- Add the onion and sweet potato and cook, stirring occasionally, until the sweet potato is soft, about 20 minutes.
- Add the black beans, corn, salsa, cumin, chili powder, coriander, garlic powder, oregano, and ¾ teaspoon of the sea salt.
- Cook, stirring occasionally, until everything heats through, about five minutes more.
- While the taco mix heats, in a small bowl, combine the chopped mango, red onion, jalapeño, lime juice, and cilantro. Add the remaining ¼ teaspoon of salt. Stir to mix.
- Serve the taco mix spooned on the warmed corn tortillas and topped with the mango salsa, guacamole, and any other toppings you want to add.
Vegan Falafel Taco Wraps
If you can wrap it in a tortilla, is it a taco? We say... YES! And we love the savory flavors of falafel wrapped with crisp veggies and tahini in a flour tortilla.
Ingredients
- 12 falafel patties (store-bought or homemade falafel patties), cooked
- 4 whole grain tortillas
- 4 large lettuce leaves
- ¼ cup diced onions
- ½ cup diced tomatoes
- 1 peeled avocado, cut into bit-sized pieces
- ¼ to ½ cup shredded vegan cheese
- ¼ cup tahini sauce
- Salt and pepper to taste
Instructions
- Place 3 falafel patties (warm or cold, depending on your preference) in each tortilla — toast the tortillas ahead of time, if desired.
- Top with lettuce, tomatoes, onions, avocado and vegan cheese (and salt and pepper if desired)
- Drizzle with tahini sauce, wrap up, and enjoy!
Vegan Lettuce-Wrapped Tacos
These wraps have lots of flavor, and the crisp lettuce wrap gives them a nice crunchy texture, too. Add your own fixings, like hot salsa or homemade guac to dial up the heat.
Nut Loaf Ingredients
- 1½ cups vegetable broth
- ½ cup dry lentils
- 1 tablespoon olive oil
- ¾ cup large yellow onion, diced
- ½ cup carrots, shredded
- 1½ cups crimini mushrooms, diced
- 2 garlic cloves, minced
- ½ cup celery, diced
- ½ cup whole-wheat breadcrumbs
- ¼ cup sunflower seeds, chopped
- ¼ cup walnuts, chopped
- ½ cup garbanzo bean flour
- 1½ tablespoons vegan Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon salt
- 2 teaspoons ground flax seed mixed with 2 tablespoons water
Wrap Ingredients
- 4 large lettuce leaves
- 4 slices seasoned nut loaf (see ingredients and instructions above)
- ¼ cup salsa
- ¼ cup guacamole
- ¼ cup Romaine lettuce
- 4 slices vegan almond cheese
- Salt to taste
Nut Loaf Instructions
- Combine rinsed lentils with broth in a pot and bring to a boil.
- Reduce the heat and simmer for about 30 minutes; drain lentils and set aside.
- Preheat oven to 375°F.
- Combine the flax seed with water and set aside.
- Line a loaf pan with parchment paper.
- Sautee onions with oil and salt in a pan over medium heat until the onions begin to brown.
- Add celery, carrots, and mushrooms to onions and saute for another 10 minutes.
- Combine cooked vegetable mixture with lentils, flax mixture, and all other ingredients in a large bowl. Stir until evenly combined.
- Bake in the preheated oven for 40 to 45 minutes and let cool for 10 minutes.
Wrap Instructions
- Prepare nut loaf as instructed, let cool, and slice.
- Place wrap ingredients (divided into four equal amounts) into each collard leaf.
- Season with salt, to taste.
- Wrap collard leaves around filling ingredients into a taco shape.
Related: What Goes With Tacos? Savory Sides You'll Taco Bout for Days
Vegan Tacos for Everyone!
We love a taco, whether it has traditional Mexican-inspired flavors or it's a fusion of flavors from around the world. And with our taco recipes, we predict you'll soon have a new taco Tuesday favorite.
