10 Best Vegan Tacos

Spicy Lentil and Sweet Potato Tacos

These hearty and flavorful tacos are packed with protein and spice, making them the perfect plant-based meal.

Ingredients:

• 1 cup cooked lentils
• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• Salsa for topping

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potato with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender.
4. In a pan, combine cooked lentils with the roasted sweet potatoes and heat through.
5. Warm the corn tortillas in a skillet or microwave.
6. Assemble the tacos by filling each tortilla with the lentil and sweet potato mixture.
7. Top with shredded lettuce, avocado slices, and salsa before serving.

Smoky Black Bean and Pineapple Tacos

A burst of tropical flavor paired with earthy black beans makes these tacos irresistible.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup pineapple, diced
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon chipotle powder
• 1 lime, juiced
• 8 small flour tortillas
• Fresh cilantro to garnish

Cooking method:

1. In a skillet, heat olive oil over medium heat.
2. Add red bell pepper and sauté until softened.
3. Stir in black beans, pineapple, chipotle powder, and lime juice.
4. Cook for 5-7 minutes, allowing the flavors to combine.
5. Warm the flour tortillas and fill with the black bean and pineapple mixture.
6. Garnish with fresh cilantro before serving.

Cauliflower and Walnut Tacos with Lime Crema

Crunchy, nutty, and zesty, these tacos are a textural delight.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 cup walnuts, chopped
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt to taste
• 8 small corn tortillas
• 1/2 cup vegan sour cream
• 1 lime, juiced

Cooking method:

1. Preheat the oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, chili powder, and salt.
3. Spread on a baking sheet and roast for 20-25 minutes until golden.
4. Toast the walnuts in a dry skillet until fragrant.
5. Combine roasted cauliflower and walnuts.
6. Mix vegan sour cream with lime juice to make a lime crema.
7. Fill the tortillas with the cauliflower-walnut mixture and drizzle with lime crema.

Grilled Portobello and Avocado Tacos

These tacos feature meaty portobellos and creamy avocado for a satisfying bite.

Ingredients:

• 4 large portobello mushrooms, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, sliced
• 8 small corn tortillas
• 1/2 cup red cabbage, shredded

Cooking method:

1. Marinate portobello slices in balsamic vinegar and olive oil for 10 minutes.
2. Grill or sauté mushrooms until tender.
3. Warm the corn tortillas.
4. Fill each tortilla with portobello slices, avocado, and shredded red cabbage.
5. Season with salt and pepper before serving.

Chickpea and Spinach Tacos with Tahini Sauce

These protein-rich tacos are packed with fresh spinach and a nutty tahini dressing.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 8 small flour tortillas
• 1/4 cup tahini
• 1 lemon, juiced
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a skillet over medium heat.
2. Add chickpeas and sauté until slightly crispy.
3. Add spinach and cook until wilted.
4. Mix tahini with lemon juice to make a sauce; season with salt and pepper.
5. Fill the tortillas with chickpea-spinach mixture and drizzle with tahini sauce before serving.

Roasted Mushroom and Poblano Tacos

Rich and earthy, these roasted mushroom tacos are elevated with smoky poblano peppers.

Ingredients:

• 2 cups mushrooms, sliced
• 2 poblano peppers, sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup vegan cheese (optional)

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss mushrooms and poblano peppers with olive oil, garlic powder, salt, and pepper.
3. Spread on a baking sheet and roast for 20 minutes.
4. Warm the corn tortillas.
5. Fill with roasted mushroom and poblano mixture.
6. Sprinkle vegan cheese on top if desired.

Sweet and Spicy Tofu Tacos

These tacos combine sweet and spicy flavors with crispy tofu for a delightful experience.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon sriracha
• 8 small flour tortillas
• 1 cup shredded carrot
• Fresh mint to garnish

Cooking method:

1. Marinate tofu cubes in soy sauce, maple syrup, and sriracha for 15 minutes.
2. Sauté tofu in a skillet until crispy.
3. Warm the flour tortillas.
4. Fill with crispy tofu and shredded carrot.
5. Garnish with fresh mint before serving.

BBQ Jackfruit Tacos

This plant-based alternative to pulled pork tacos is tangy, smoky, and delicious.

Ingredients:

• 1 can young jackfruit, drained and shredded
• 1/2 cup barbecue sauce
• 8 small corn tortillas
• 1 cup coleslaw mix
• Fresh lime wedges

Cooking method:

1. Sauté shredded jackfruit in a skillet over medium heat.
2. Add barbecue sauce and cook until heated through.
3. Warm the corn tortillas.
4. Fill with BBQ jackfruit and top with coleslaw mix.
5. Serve with lime wedges.

Avocado and Black Bean Breakfast Tacos

A fresh and healthy start to your day with these protein-packed breakfast tacos.

Ingredients:

• 2 ripe avocados, diced
• 1 can black beans, drained and rinsed
• 1/4 cup red onion, diced
• 8 small corn tortillas
• 1/4 cup cilantro, chopped
• Hot sauce (optional)

Cooking method:

1. In a bowl, mix diced avocado, black beans, and red onion.
2. Warm the corn tortillas.
3. Fill each tortilla with the avocado and black bean mixture.
4. Sprinkle with chopped cilantro and add hot sauce if desired.

Roasted Beet and Chickpea Tacos

Vibrant and full of flavor, these tacos feature a unique combination of beets and chickpeas.

Ingredients:

• 2 medium beets, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt to taste
• 8 small flour tortillas
• 1/4 cup feta-style vegan cheese (optional)

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss diced beets and chickpeas with olive oil, cumin, and salt.
3. Spread mixture on a baking sheet and roast for 25 minutes.
4. Warm the flour tortillas.
5. Fill with roasted beet and chickpea mixture.
6. Top with vegan feta cheese if using.