This vegan tacos recipe contains a tasty taco meat with classic toppings like pico and salad. A simple vegan dinner in 30 minutes!

It’s easy to decide to eat more healthy plant-based meals, but actually doing so is a whole different matter altogether. This is how it gets delicious: So Vegan tacos recipe! There are many ways to make a vegan taco, but this one is our favorite. It’s filled with hearty, flavored walnut taco meat that tastes remarkably similar to the original. Add fried beans, your favorite classic toppings, and add a creamy, flavorful sauce. These were a big hit in our home. Vegan dinner has never tasted so good!

The basic idea behind vegan taco meat

There are many plant-based meat substitutes available these days that speed up the preparation of these vegan tacos. But many brands can contain additives and weird ingredients, and aren’t all that different from the processed foods that many home cooks like to avoid. So we like to make our own! Walnut taco meat might sound a little strange: until you try it for the first time. They are sold, one bite! Here are the basic steps (or jump straight to the recipe):

  • Chop the walnuts and mushrooms very finely to the texture that is reminiscent of ground beef. Use a large food processor for the easiest preparation.
  • Add hearty seasonings to enhance the “umami” taste of these ingredients: tamari, ketchup, cumin, smoked paprika and garlic powder.
  • Saute the mixture until lightly browned, about 7 to 10 minutes.
  • Stir in a little olive oil to approximate the richness of ground beef.

Vegan taco meat

Toppings for vegan tacos

Once you have the taco meat, all you need is the taco toppings! We wanted this vegan tacos recipe to mimic a classic ground beef taco with toppings to match. So we kept everything pretty classic! Here are our must-have toppings and a few other ideas to get creative:

  • Fried beans: It is a must-have! It makes the tacos more filling with vegetable protein and offers a soft texture contrast to the taco meat
  • Pico de Gallo and iceberg lettuce: These are so classic! They are also required.
  • Corn: We like to add corn to imitate a yellow element, to imitate cheese (but not with the taste, of course).
  • Pickled vegetables (optional): If you have time, add a flavorful flavor with pickled red onions or use store-bought pickled jalapenos
  • Guacamole: Another natural fit!
  • Hot sauce: Add a few dashes of hot sauce or taco sauce! Speaking of sauces …

Vegan tacos

A couple of vegan taco sauces

Sometimes when we’re making tacos, with all of the work on the toppings, making a separate sauce feels like too much of a hassle. But in my opinion the sauce is what holds it together! Vegan sauces are difficult because you cannot rely on the richness of dairy products. But there are a couple of great ways to make a killer sauce:

  • Chipotle Sauce: This chipotle sauce recipe uses tahini to create the creamy base. It’s quick to whip and the tangy taste is just right.
  • Yum Yum Sauce: Use vegan mayo and coconut oils to make this rich and creamy yum yum sauce.
  • Coriander sauce: This coriander sauce requires soaking the cashews for 1 hour, but it’s totally worth it for the tangy taste.

Tips for reheating tortillas

The last thing about this vegan tacos recipe: Make sure to heat the tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. How to warm tortillas like a pro:

  • Place them over the flame of a gas burner. Place each tortilla directly on a gas burner for a few seconds per side and turn with tongs. This will slightly char the edges and heat the tortillas. Then toss them in a tortilla warmer!
  • Warm them up in the oven. Go to How to Warm Tortillas. You can also sauté them with a kitchen lamp if you like a charred tortilla (which we did here because we cook on this induction stove!).

Vegan tacos

More ways to make vegan tacos

This vegan tacos recipe is a take on a classic ground beef taco. But there are so many different ways to make a vegan taco! Here are some favorites:

This vegan tacos recipe is …

Vegetarian, vegan, plant-based, dairy-free and gluten-free (with corn tortillas)

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description

This vegan tacos recipe contains a tasty taco meat with classic toppings like pico and salad. A simple vegan dinner in 30 minutes!

For the vegan taco meat

  • 2 cups whole walnuts *
  • 8 ounces Baby Bella (Cremini) mushrooms
  • 2 tablespoons Soy sauce or tamari (or coconut aminos for soy-free)
  • 2 tablespoons Ketchup
  • 1 tablespoon cumin
  • ½ tablespoon everyone smoked paprika, onion powder and garlic powder
  • ½ teaspoon kosher salt
  • 2 tablespoons Olive oil, divided

For the vegan tacos

  1. Make the vegan taco meat: Roughly chop the mushrooms. Place them in a large food processor, then add the walnuts and tamari, ketchup, cumin, spices, and salt. Pulse gently several times until everything is evenly chopped, being careful not to overprocess (it will get too mushy). If you don’t have a food processor, use a chef’s knife to roughly chop everything and place in a bowl with the spices.
  2. Cooking the vegan taco meat: Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Cook for 7 to 10 minutes, stirring until all of the liquid is released, then dry and brown. Stir in the remaining 1 tablespoon of olive oil. Season to taste and add more salt if you like. (Store refrigerated for 1 week or freeze on a sheet pan, then place in a sealed container and freeze for up to 3 months.)
  3. Preparation of the toppings: Heat the beans with ½ teaspoon of cumin and a few pinches of salt on the stove. Chop the iceberg lettuce.
  4. Make the sauce: If you are using, make the chipotle sauce or yum yum sauce with vegan mayo (or prepare the coriander sauce in advance).
  5. Heat the tortillas: Heat and char the tortillas by placing them on an open gas flame on medium setting for a few seconds per side and turning them with tongs until they are slightly blackened and warm. (See Reheating Tortillas.)
  6. Assemble the tacos: Add a generous spoon of fried beans to a tortilla, then top with vegan taco meat, pico de gallo, lettuce, corn, and sauce.

Remarks

* To make a smaller amount or cut down on calories, it also works with 1 cup of walnuts and the same amount of mushrooms. Reduce the kosher salt by ¼ teaspoon, then add more if you like. You can also substitute plant-based taco meat to speed up the recipe. Here are some notes on one of our favorite brands.

  • Category: main dish
  • Method: Stove top
  • Kitchen: Vegan

Keywords: Vegan tacos, vegan tacos recipe

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