Vegan tacos taste so good, and I like them because they’re healthy and full of deliciousness.
The ideal vegan taco, at least in my mind, begins with a soft corn tortilla, warmed on each side on the griddle.
Next comes a filling, black beans or lentils give a solid base.
Some roasted vegetable – my favorite combo is a mix of sweet peppers, zucchini, sweet potato or whatever’s around – takes pride of place with a big handful of shredded lettuce, some diced tomatoes.
No vegan taco is complete without a few slices of creamy avocado or a smear of guacamole for both creaminess and a touch of that buttery mouth-feel.
And how could I forget that bright note of either some tangy lime juice or a sprinkling of chopped cilantro?
One of the best things about vegan tacos is that you can really go any way you want with them, spicy jackfruit or smoky chipotle tofu, weeknight dinner or at a party, they’re good for you, and you can feel just as stuffed as if you’d eaten a meant based version.
The 15 Best vegan tacos and recipes
1. Grilled Veggie Vegan Tacos
There is something to be said about eating a meal that is utterly satisfying and delicious, and also full of nutritious whole-food ingredients. My reigning favorite, loaded with bright flavors and healthy ingredients, is definitely these tacos.
I love the smoky, burnt flavor of the charred vegetables against the acidity of the salsa and creaminess of the avocado. Not only are they delicious, but I feel great knowing that they are entirely plant-based.
Whether making them for a crowd or a quick, fulfilling dinner, they never seem to disappoint me.
Ingredients
2 bell peppers (any color), sliced
1 medium zucchini, sliced
1 red onion, sliced
8 small corn tortillas
1 tablespoon olive oil
Salt and pepper to taste
Optional: avocado slices, lime wedges, fresh cilantro for serving
Instructions
Preheat your grill to medium-high heat.
Toss the sliced bell peppers, zucchini and red onion with olive oil, salt and pepper.
Grill the vegetables for 5-7 minutes, or until they are tender and slightly charred.
Warm the corn tortillas on the grill for about 1 minute per side.
Stuff each tortilla with the grilled veggies, and top with optional avocado wedges, lime wedges and fresh cilantro, and serve immediately.
2. Black Bean and Corn Vegan Tacos
The earthy flavors of the black beans and corn mix together to create one outstanding filling for this taco! I constantly make this mixture throughout the week for my lunch because it’s filling and so healthy.
When I have company over for lunch, they seem to fall in love with these tacos because of their fresh and vibrant flavors. The lime and the cilantro really brighten up my week by creating a tastebud-pleasing experience of satisfaction.
Black Bean and Corn Vegan Tacos:
Ingredients
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 small red onion, finely chopped
1 tablespoon olive oil
1 teaspoon ground cumin
Instructions
Heat olive oil in a skillet over medium heat.
Add chopped red onion and sauté until softened, about 3-4 minutes.
Add black beans, corn and ground cumin; cook to simmering and heat through, about 5-7 minutes.
Warm taco shells or tortillas as per package instructions.
Stuff the black bean and corn mixture into taco shells and load them up with your favourite garnishes – avocado, cilantro, or salsa. Enjoy your delicious Black Bean and Corn Vegan Tacos!
3. Spicy Lentil Vegan Tacos
I’m always on the lookout for yummy, healthy, plant-based ways to spruce up my meals, and I’ve found a new one I hope is here to stay. These lentil tacos are just the right combination of textures and flavors, and they make a great vegan, hearty dinner.
I hope you love them as much as I do. This dish became a staple in my house after I saw it on Jenna Torres’s amazing plant-based cookbook, Love at First Bite (2019), and knew I had a game-changer to add to all my ‘Taco Tuesday’ nights.
Ingredients
1 cup cooked lentils
1 tablespoon olive oil
1 tablespoon taco seasoning
8 small corn tortillas
1 cup shredded lettuce
Instructions
Make the lentils:: In a skillet heat olive oil over medium heat. Add cooked lentils and taco seasoning.
Stir to combine. Heat through, 5-7 minutes, until lentils are warmed and seasoned.
Warm the tortillas: While the lentils are cooking, warm the corn tortillas in a separate pan or on a griddle over medium heat, flipping occasionally until pliable and slightly toasted.
Build the tacos: Set out the warm tortillas and spoon the lentil mixture out evenly on each.
Add toppings: Top each taco with a generous amount of shredded lettuce.
Serve: Serve the tacos immediately.
You can choose to accompany them with your favorite salsa, guacamole or hot sauce, if you like.
4. Sweet Potato and Avocado Vegan Tacos
I love this dish. I like combining the earthy, spicy sweetness of roasted sweet taters with the creamy richness of avocados.
The smell of spices really awaken this concoction from the depths of my kitchen. I love it even more with a squeeze of fresh lime and a pinch of cilantro.
This is the perfect vegan treat for someone looking for a satisfying, wholesome bite.
Ingredients
2 medium sweet potatoes, peeled and diced
1 ripe avocado, sliced
1 can black beans, drained and rinsed
1 tbsp olive oil
8 small corn tortillas
Instructions
1. Preheat the oven to 425°F (220°C).
Toss the chopped sweet potatoes with olive oil and spread on a baking sheet. Roast for 25-30 minutes, until tender and just starting to crisp.
While sweet potatoes are roasting, warm tortillas in a dry skillet over medium heat.
In a mixing bowl, combine roasted sweet potatoes, black beans, and avocado slices.
Fill each tortilla with the sweet potato, bean, and avocado mixture.
Garnish with fresh cilantro, lime wedges or a drizzle of your favourite vegan sauce, and serve immediately.
5. Cauliflower Buffalo Vegan Tacos
I’m always on the lookout for vegan recipes that take a classic comfort food and give it a delicious plant-based spin. These little packages of goodness are bursting with crunchy, spiced-up cauliflower and fresh vegetables and topped off with a tangy dressing that pulls everything together.
They are super easy to make and always a hit when I serve them at dinner parties and casual get-togethers, especially at parties. They’re easy to make and fun to eat.
I like to add lots of extra topping and seasonings when I prepare them and I think they are a good example of why you don’t have to use meat to make something delicious.
Cauliflower Buffalo Vegan Tacos
Ingredients
1 small head cauliflower, cut into florets
1/2 cup buffalo sauce (store-bought or homemade)
1 cup shredded purple cabbage
8 small corn tortillas
1/4 cup vegan ranch dressing
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C).
Buffalo Cauliflower Preparation: Toss the cauliflower florets in buffalo sauce until well coated, spread them on a baking sheet and bake for 30 min at 180 C (350 F).
Roast Cauliflower: Bake for 20-25 minutes, until cauliflower is fork-tender and browned, turning halfway through.
Assemble Tacos: Heat your tortillas in a skillet or microwave. Load the roasted buffalo cauliflower into the tortillas.
Top It and Serve: Top with shredded cabbage and drizzle with vegan ranch dressing. Serve immediately.
6. Quinoa and Kale Vegan Tacos
I don’t think anything can beat my quinoa-kale tacos. I mean, quinoa, a tiny, nutty, crunchy, mineral-filled seed, mixed with vibrant, green, leafy kale, the one vegetable high in calcium; it makes an ideal filling, which is just right, with the creamy fleshiness of avocado and a squeeze of lime.
And I know it is good for me. I don’t feel guilty when I devour half a dozen.
Ingredients
1 cup cooked quinoa
1 cup chopped kale
1 can (15 oz) black beans, rinsed and drained
1 avocado, sliced
6 small corn tortillas
Instructions
In a large skillet, sauté the chopped kale until wilted (about 5 minutes).
Add the cooked quinoa and black beans, stir well, and rewarm (3-5 minutes).
Warm the corn tortillas in a separate skillet or microwave until pliable.
Fill each tortilla with the quinoa-kale mixture, then top with avocado slices.
Serve immediately, optionally garnished with lime wedges or your favorite salsa.
7. Chickpea and Spinach Vegan Tacos
I am regularly on the look out for new recipes that are delicious and nutritious, as well as vegetarian (preferably vegan). This new concoction is based on chickpeas and spinach, and the combination is divine: a blend of delicious flavors and textures.
It’s perfect for a quick lunch or dinner special. The best thing is, the dish is really easy to prepare, and always a success when I have guests for dinner.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 cups fresh spinach, chopped
1 tbsp olive oil
1 tsp ground cumin
8 small corn tortillas
Instructions
Heat olive oil in a skillet over medium heat and add chickpeas.
Add the chickpeas and sprinkle with cumin, and roast for 5-7 minutes, stirring frequently, until toasted.
Add spinach to the skillet and cook until wilted, about 2-3 minutes.
Warm corn tortillas in a separate pan or microwave until soft.
Assemble tacos by dividing the chickpea and spinach mixture among the tortillas.
8. Tofu Scramble Vegan Tacos
I’m always searching for amazing vegan recipes and these tacos are definitely one of the best. The flavor combination and the texture is on point!
My favorite part of these tacos are the tofu scrambles because they look and taste just like scrambled eggs. I can eat this all day, breakfast, lunch or dinner.
Ingredients
1 block firm tofu, drained and crumbled
1 tablespoon olive oil
1 teaspoon turmeric powder
1 teaspoon nutritional yeast
1 cup salsa
8 small corn tortillas
Instructions
Heat olive oil in a skillet over medium heat.
Add crumbled tofu, turmeric, and nutritional yeast; sauté until well combined and warmed through.
Stir in the salsa and cook for an additional 2-3 minutes.
Warm the tortillas in a separate pan or microwave.
Spoon the tofu scramble into the warmed tortillas and serve immediately.
9. Roasted Beet and Apple Vegan Tacos
I think I may have found my new favourite taco: roasted beets and apples. I like to play with flavors, and so this combo was an obvious way to try something new.
I love the colors of the dish, and the taste is simply delightful. I love the way the sweetness of the apple combines with the earthiness of the beet.
It’s so delicious, and vegan so it fits perfectly with a plant-based diet. Here’s why I can’t get enough of this recipe.
Ingredients
2 medium beets, peeled and diced
1 large apple, cored and diced
1 tbsp olive oil
8 small corn tortillas
Vegan feta cheese (optional)
Instructions
– Preheat the oven to 400̊F (200̊C). Toss the beets and apple with the olive oil, and put them on a baking sheet.
Roast in the oven for 25-30 minutes, until tender.
Warm tortillas in a dry skillet over medium heat until pliable.
Fill each tortilla with a portion of the roasted beet and apple mixture.
Top with vegan feta cheese, if desired, and serve immediately.
10. Chipotle Mushroom Vegan Tacos
The smokiness of the chipotle seasoning is the perfect complement to the tender sautéed ‘meat’ of these tacos— juicy, flavorful and entirely plant-based. The first few bites were almost too good to be true.
I remember being amazed at how satisfying and delicious these tacos were, and how much I loved the balance of spicy and hearty mushrooms with taco seasoning.
They are great for making during the week when you are pressed for time, but also work for a fun weekend dinner – either way, you’ll be happy you made them.
Chipotle Mushroom Vegan Tacos:
Ingredients
2 cups mushrooms, sliced
1-2 chipotle peppers in adobo sauce, chopped
1 tablespoon olive oil
1/2 teaspoon garlic powder
Corn tortillas
Instructions
Heat: Warm the olive oil in a skillet over medium heat.
Sautée: Add the sliced mushrooms and garlic powder to the skillet. Cook until mushrooms are tender and browned, about 5-7 minutes.
Mix: Add the chopped chipotle peppers and cook for another 2-3 minutes until the mushrooms are coated. Warm Tortillas: Heat the corn tortillas briefly in a separate ungreased skillet or in the microwave for 30 seconds to make them pliable.
Serve: Spoon the chipotle mushroom mixture into the warm tortillas and serve with avocado, cilantro, and lime wedges. Enjoy your Chipotle Mushroom Vegan Tacos!
11. Pineapple and Teriyaki Tempeh Vegan Tacos
I’m absolutely in love with the amazing, juicy flavors that unite in this marvelous dish. When I need a nutritious, nourishing and healthy dinner, this vegan recipe rises to the very top of my list.
The mix of sweet pineapple with tangy teriyaki tempeh, and the ease of making, is just unbeatable.
Ingredients
1 block tempeh, sliced into strips
1 cup pineapple chunks (fresh or canned)
1/2 cup teriyaki sauce
8 small corn tortillas
Fresh cilantro, chopped (for garnish)
Instructions
Teriyaki tempeh: In a bowl, marinate the tempeh strips in the teriyaki sauce for at least 30 minutes.
Cook Tempeh: Apply a little extra coconut oil to a non
stick skillet and bring the heat up to medium.
Add the marinated tempeh strips and cook until browned on all sides, about 5-7 minutes.
Brown Pineapple: Add the pineapple in the same skillet and cook until lightly caramelized, about 3-4 minutes.
Making Tacos: Warm corn tortillas in a separate pan or directly over the gas burner. Fill each tortilla with cooked tempeh and caramelised pineapple.
Garnish: Top with chopped fresh cilantro and serve immediately.
12. Jackfruit BBQ Vegan Tacos
The first time I tasted this BBQ Vegan Tacos, I was amazed at how good it was. I’m serious!
When you bite into it, it has a collection of flavors and the textures from top to bottom are simply fantastic. The way the jackfruit can get so tender it’s exactly like pulled pork has to be something you try at least once.
Alongside, when the BBQ sauce is so sweet and sour, it gives you the perfect kick. These tacos are filling and comforting, and mine are loaded with fresh toppings like crisp slaw and creamy avocado.
Ingredients
1 can young green jackfruit in brine (drained, rinsed, and shredded)
1 cup BBQ sauce (vegan)
1 tbsp olive oil
8 small corn tortillas
Toppings: diced red onion, chopped fresh cilantro, lime wedges
Instructions
Heat olive oil in a skillet over medium heat; add shredded jackfruit and cook for 5 minutes until slightly browned.
Add in the BBQ sauce and bring to a simmer for 10-15 minutes until the jackfruit is tender and coated.
Heat corn tortillas in a separate skillet or wrap and then heat in a warm oven.
Fill each tortilla with the BBQ jackfruit mixture.
Top with diced red onion, fresh cilantro, and a squeeze of lime. Serve immediately.
13. Red Lentil and Carrot Vegan Tacos
There is an amazing recipe I recently learned that combines the hearty goodness of red lentils with the sweet, earthy flavors of carrots. It’s so exciting to take simple, natural ingredients and turn them into a sumptuous vegan treat.
I found this recipes so delicious and nourishing that I have been making it for friends and family on an almost daily basis. The dish is so easy to prepare, and offers such a delightful burst of flavour.
Ingredients
1 cup red lentils
2 large carrots, grated
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
Instructions
Cook red lentils in a pot of boiling water until tender, about 15 minutes. Drain and reserve.
In a large pan, sauté finely chopped onion and minced garlic until translucent.
Add the grated carrots to the pan and cook until tender, about 5 minutes.
Stir in the cooked lentils and taco seasoning, mixing well to combine.
Scoop the lentil and carrot mixture into taco shells, topping with things like avocado, cilantro and lime.
14. Vegan Chorizo and Potato Tacos
I really love how the tart spicy vegan chorizo combines so well with the comforting starchiness of the potatoes.
Ingredients
2 cups diced potatoes
1 cup vegan chorizo (store-bought or homemade)
8 small corn tortillas
1/2 cup diced onions
1/2 cup chopped fresh cilantro
Instructions
Boil the diced potatoes in salted water until tender, then drain and set aside.
In a large skillet, sauté diced onions until translucent.
Add the vegan chorizo to the skillet and cook until heated through.
Add the boiled potatoes to the chorizo mixture and cook for an extra 5 minutes.
Stuff in each corn tortilla the chorizo-potato mix, and top with chopped cilantro.
15. Mango and Black Bean Vegan Tacos
I love discovering new ways of eating tacos, and this one has become a favorite trick of mine. There’s something about the sweetness of a ripe mango combined with the earthiness of black beans that’s just blissful.
One of the best things about these tacos is just how delicious and nutritious they are. I definitely consider them a must-have for a refreshing, plant-centred dish.
Ingredients
1 ripe mango, diced
1 can (15 oz) black beans, drained and rinsed
1 small red onion, finely chopped
8 small corn tortillas
1/4 cup fresh cilantro, chopped
Instructions
In a medium bowl, combine diced mango, black beans, and finely chopped red onion.
Warm the corn tortillas in a dry skillet on medium heat, 1 minute on each side.
Spoon the mango and black bean mixture onto each tortilla.
Garnish with fresh cilantro.
Serve immediately and enjoy!
