Full of tofu, mushrooms, and plenty of veggies, these vegan tacos are so delicious you’ll forget all about needing meat.
That’s the great thing about tacos. Anyone can enjoy them, whether they’re vegan, vegetarian, or loaded with meat.
Taco enthusiasts know you can pretty much pile anything onto a taco, including faux meat and dairy-free crema.
And thanks to these vegan tacos, you can satisfy any craving, be it spicy, zesty, or wonderfully creamy.
I dare say Taco Tuesday never tasted so good!
Before we jump into making tacos, let’s first discuss a few options for making taco “meat.”
It’s hard to enjoy a taco that’s just full of sliced veggies, which is where vegan “meat” alternatives come in.
And this simple tofu recipe is one of my favorites.
You’ll make it with raw walnuts, sun-dried tomatoes, and lots of herbs and spices.
It’s spicy and flavorful; plus, it has a ton of protein and healthy fats. It’s a delicious, nutritious alternative to “the real thing.”
Try this recipe instead if you’re looking for a meat alternative that’s dense and less saucy.
It, too, uses walnuts, but the cauliflower gives it more heft and substance.
It’s also a bit drier, but not in a bad way. It’s an ideal meat substitute if you want something less messy but with just as much flavor.
Of all the substitutes on this list, quinoa taco meat is the least like meat.
Don’t let that turn you off, though. Although its texture isn’t very meat-like, its taste is phenomenal.
It has such a fabulous Southwestern/Tex-Mex flair. It’s spicy without being too hot, and the garlic and salsa combo is unbeatable.
Now, let’s get to the tacos!
Jackfruit is such a fun and exciting ingredient.
When eaten ripe, it’s sweet and sugary like most fruit. However, if you get it green, it has the perfect consistency and flavor for fake barbecue.
So although you can’t enjoy Jamaican jerk chicken on a vegan diet, you can enjoy Jamaican jerk jackfruit.
The texture is practically identical to real jerk chicken, and the taste is fantastic, too.
Jackfruit is bland and takes on the flavors of whatever you cook with it. In this case, that’s the jerk sauce, making these hearty, chunky tacos almost divine.
5. Tofu Tacos
If you don’t want to go through the trouble of creating a meat substitute, don’t! Just use tofu instead.
These black bean and tofu tacos are super yummy, perfectly spiced, filling, and they take less than 30 minutes to make.
Just don’t forget to top them with lime juice and salsa. Doing so gives them a nice, fresh kick of flavor.
Who even says you need a meat substitute when eating vegan?!
If you want, fill your tortillas with black beans, corn, and other fresh veggies instead.
They’ll still have plenty of protein, and they’re clean, crisp, and so delicious.
These tacos are the ultimate in fresh vegetarian meals.
All you’ll need for these tacos are chickpeas, oil, a spice mixture, and your favorite toppings.
They take 20 minutes to make and are flavorful and satisfying.
You’ll go overboard with the spices on this one but in a good way. That’s what gives it the brightest, boldest taste possible.
Everyone will know these are vegan tacos – they just won’t care.
I know these are technically vegetarian, but you can make them vegan-friendly with only one substitution.
Forego the yogurt and use cashew cream instead.
You’ll also want to leave off the cheese or use a vegan-friendly variety instead. Either way, these are fresh and refreshing and perfect for summer cook-outs.
Sheet pan tacos are for those who prefer cooked veggies to raw ones. They still have some bite, but they’re nowhere near as crunchy.
Each tortilla houses a selection of roasted potatoes, mushrooms, and onions. There’s also a rich adobe-based sauce for added flavor.
These tacos make a scrumptious low-calorie dinner with only 13 net carbs per serving.
Vegan portobello tacos combine three of my favorite ‘S’ words: spicy, savory, and smoky.
The mushrooms make them downright meaty, while the veggies add much-needed crunch.
And don’t even get me started on the chipotle marinade. It’s insanely good and deserves to be on every Mexican dish ever.
These taste so amazing that no one will believe you made them in just 30 minutes.
If you’ve never had oyster mushrooms, you’re in for a treat. These crispy, textured mushrooms look and feel just like chicken strips.
As a result, the tacos look and almost taste like meat-based tacos.
Plus, they take just 20 minutes to whip up. They’re savory with a hint of sweetness from the corn too.
The vegan sour cream and salsa toppings finish them off just right.
These overstuffed tacos perfectly combine Mexican food and vegan BBQ. They’re a fantastic Tex-Mex meal the whole family can enjoy.
They take a bit of time and effort to pull together, but they’re more than worth it.
Between the barbecued chickpeas, cauliflower, sweet potatoes, and onions, they’re spicy, fresh, and insanely filling.
So, if you’re looking for a quintessential Texas treat, these tacos are just the thing.
To make these tacos vegan-friendly, you’ll need to leave out the feta. However, that doesn’t mean you’ll forego the salty, punchy flavor altogether.
Even without the cheese, these are a sweet and savory delight. Still, you’ll want that salty tanginess to round out the flavor.
Luckily, finding suitable replacements isn’t tricky at all.
Replace the feta with something pickled, like radishes or jalapeños, to keep these bright and zesty.
Here’s another terrific vegetarian taco that’s super easy to make vegan.
Again, you just need to leave off the cheese. These tacos take a bit of time and effort to make, but they’re delicious.
The creamy guacamole flawlessly complements the diced sweet potatoes. The black beans add protein, and the cayenne brings the heat.
Additionally, they’re as colorful as they are tasty, so they’re sure to turn plenty of heads.
Everything in the recipe is vegan-compliant except the creamy cilantro sauce.
Luckily, you can use a creamy adobo sauce in place of the yogurt-based one. Then, add extra cilantro to retain that flavor.
Tacos aren’t just for Tuesday night dinners anymore.
These vegan breakfast tacos take a light and unique approach to breakfast.
They combine odd ingredients like pomegranate arils and onions for an unforgettable taste. They’re a crisp, refreshing way to start the day.
Plus, they’re packed with protein, so they should keep you full for hours.
These tacos combine the savory goodness of black beans with the sweet zestiness of mango guacamole.
They’re gluten-free, vegan-friendly, and taste incredible.
The texture isn’t much like authentic meat-filled tacos, which may turn some people off. However, if you can get past that, these smoky delights are truly phenomenal.
Chipotle has been advertising their new vegan chorizo a lot lately. But who needs Chipotle when you can make vegan chorizo at home?
You’ll need just four main ingredients, oil and a ton of seasonings. It takes 30 minutes to make a batch, and they’re as healthy as they are hearty.
Once the chorizo is ready, pile it in a tortilla and load it with toppings. Unless you tell people, most won’t realize these are meat-free.
Birria tacos are fantastic, but it can be hard to find the ingredients to make them. Luckily, this version of the popular dish is much more accessible.
The thing that makes Birria tacos so popular is their complex taste. They’re sweet, spicy, salty, and a little sour all in one.
While these won’t taste precisely the same, they’re pretty close.
You may want to go a bit heavier on the spices, though. This recipe is relatively mild.
Disclaimer: No fish were harmed in the making of these vegan fish tacos. It just tastes like they were.
Seriously, these beer-battered tacos contain so much umami flavor; you’ll swear they were full of fish.
They’re colorful and delectable, and the creamy tartar sauce is out of this world.
21. Vegan Fish Tacos
On the other end of the spectrum, these vegan fish tacos don’t have as much umami flavor. However, they’re still delicious.
You’ll even get the same batter-based crunch from the hearts of palm.
Trust me; if you’re a fish tacos kind of person, you’ll love these.
Plus, you can have a whole batch ready to go in just 30 minutes. Quick and scrumptious. What more could you ask for?
These thin tacos feature exceptionally crispy shells and loads of ooey-gooey cheese.
Of course, for a vegan recipe, you’ll just need to use your favorite dairy-free alternative.
They’re simple to make and mess-free, making them the ideal family dinner.
This is the perfect dinner option for when you can’t choose between Mexican and Indian food.
With ingredients like onions, cilantro, and tikka seasoning, you’ll get the best of both worlds.
They’re gluten-free and vegan-friendly and take 30 minutes to make. Each one is like a Mexican street taco covered in traditional Indian flair.
But remember, like any good Indian tofu recipe, these bring the heat! So if spicy foods aren’t your thing, you may want to try another recipe.
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