Happy #TacoTuesday, y’all! If you’re craving tortillas stuffed with plant-based deliciousness, these vegan taco recipes have you covered.
I love a taco night, because it’s easy to create a meal that everyone can customize to their own tastes. Dave can skip the tomatoes, while Darrol and I pile ours with extra. I can douse my tacos in hot sauce. The guys can keep theirs on the mild side. Everybody wins!
Vegan Taco Recipes
These are vegan taco recipes that my family loves along with some that I’m resolving to make this year.
Tofu Scramble Breakfast Tacos are great for brunch, or you can serve them as breakfast for dinner. They’re stuffed with a flavorful tofu scramble and topped with creamy avocado and spicy, pickled jalapenos. It’s a cozy, filling, and pretty darn healthy meal that’s ready in around half an hour.
Sticky-sweet BBQ tofu teams up with creamy, tangy, pickled jalapeno guacamole in this super easy taco recipe. This flavor combination is seriously addictive!
We’ve always made our fishless tacos using Gardein filets, but I’m super into this recipe that uses hearts of palm. You batter and fry them, then pile them into tortillas with zesty shredded cabbage and sweet-and-tangy mango-avocado salsa.
Crispy, baked cauliflower topped with smoky, almond chipotle salsa and sweet corn and bean salad. Don’t mind if I do! This recipe looks like a lot on first glance, but it actually only takes about 45 minutes to make, since you make the corn salad while the cauliflower bakes.
No cooking required to make these easy, filling tacos! You make the walnut meat AND the Lime Cashew Sour Cream in your blender. Top those tacos with fresh carrots, cabbage, cilantro, and onions, and you are ready to eat in about 10 minutes.
Spicy, marinated tofu with cool-and-crunchy cucumber slaw is a delicious spin on a typical taco. If you don’t like things as spicy, you can reduce or omit the Gochujang paste.
Stuff a tortilla or two with sweet-and-savory pulled mushrooms. Them top them off with cool, crunchy cabbage slaw and spicy jalapenos.
You read that right: DESSERT TACOS! Waffles stuffed with peanut butter mousse and chocolate covered bananas are heaven, and you deserve it!
Panko-breaded broccoli and cauliflower: yes, please! You top these crispy, crunchy tacos with creamy vegan cilantro yogurt sauce and even more veggie goodness. YUM!
If you’ve never cooked with soy curls, this is a great chance to discover their deliciousness! They’re tender, chewy, and perfectly-seasoned in a gingery, beef-style marinade. Then topped with spicy, crunchy kimchi!
Smoky, pan-fried jackfruit brings the texture and the flavor to these easy tacos. Top them off with some guacamole and your other favorite taco fillings.
If you love enchiladas but hate waiting while they bake, these tacos are the best of both worlds! You can make the filling in the slow cooker or on the stovetop, and Mel says that you could probably do this in the Instant Pot, too!
Potato tacos with roasted poblano peppers are perfect drizzled with vegan chipotle cream sauce. The whole meal only takes about half an hour to make.
Whoever first decided to put potatoes into tacos really deserves a medal. In this recipe, you cook up tender potatoes and creamy Swiss chard alongside roasted and fried poblano peppers.
While the sweet potatoes and jalapenos roast up in the oven, you can whip up the super easy pico de gallo for these vegan tacos. And, of course, don’t forget to top them with creamy avocado before you devour these!
I love a cooking shortcut, and this vegan taco recipe is a total cheater, just how I like it. It uses pre-made chickenless tenders, pre-shredded cabbage, and store-bought vegan ranch. Of course, you can make your own vegan ranch, if you prefer!
You make the crispy tofu and kale filling for these tacos all in the oven, which leaves plenty of time to make the from-scratch tortillas! Of course, I’d never tell if you use store-bought tortillas instead.
Asparagus en escabeche – a Dominican tomato and vegetable sauce – is the star of these flavorful tacos. It’s so lovely with refried black beans and a mojito to go with!
Citrusy salsa and cream sauce go beautifully with fresh, roasted veggies in this super healthy vegan taco recipe. While the veggies roast, there’s plenty of time to make the sauces and clean up the kitchen a bit before supper time.
20. Eggplant Tacos
Shredded eggplant is the “meaty” filling in this yummy vegan carnitas tacos recipe. You can use any toppings you like, but that mango salsa she suggests looks top notch!
21. Raw Tacos
Raw tacos are basically a taco meets a lettuce wrap. They’re so fresh and delicious – just right for a lighter meal. The taco filling uses soaked lentils as a base, so you do need to plan ahead for this recipe.
Crunchy, spicy Buffalo chickpeas work so well as a hearty taco filling! This recipe keeps it simple with shredded radish and purple cabbage on top, but I’d love to smother these with vegan ranch!
Sweet, smoky, spicy – these tacos have it ALL! They’re so delicious with creamy mashed avocado and a squeeze of fresh lime on top!
Broil these spicy shrooms to crispy perfection, them pair them with spicy cilantro crema and Mexican rice in soft corn tortillas. Supper is SERVED!