Vegan Tacos Recipe

These flavorful vegan tacos are packed with delicious plant-based ingredients, making them a perfect weeknight meal or a fun addition to Taco Tuesday. Customize with your favorite toppings for a vibrant, satisfying dish!

Ingredients

For the Filling:

• 1 cup cooked lentils or black beans

• 1 cup diced mushrooms or crumbled tofu (optional for texture)

• 1 tbsp olive oil or avocado oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tbsp taco seasoning (store-bought or homemade)

• 1 tbsp tomato paste

• ¼ cup vegetable broth (to keep it saucy)

  
  

For the Tacos:

• 8 small corn or flour tortillas

• 1 cup shredded lettuce

• 1 cup diced tomatoes

• 1 avocado, sliced or mashed

• ½ cup vegan cheese (optional)

• ½ cup vegan sour cream or cashew cream

• ¼ cup chopped cilantro (optional)

• Lime wedges for serving

Instructions

1. Prepare the Filling

1. Heat oil in a skillet over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until translucent.

3. Stir in the minced garlic and cook for 1 minute.

4. Add the mushrooms or tofu (if using) and cook for 5-7 minutes until browned.

5. Stir in the cooked lentils or beans, taco seasoning, tomato paste, and vegetable broth. Mix well and cook for another 5 minutes until heated through. Adjust seasoning with salt and pepper.

   
   

2. Warm the Tortillas

1. Heat tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and warm in the oven at 350°F (175°C) for 5 minutes.

   
   

3. Assemble the Tacos

1. Place a generous scoop of the filling onto each tortilla.

2. Add shredded lettuce, diced tomatoes, avocado slices, vegan cheese, and a dollop of vegan sour cream or cashew cream.

3. Sprinkle with chopped cilantro and a squeeze of lime juice for added freshness.

   
   

Tips & Variations

• For a smoky twist: Add smoked paprika or chipotle powder to the filling.

• Roasted veggies: Substitute filling with roasted sweet potatoes, bell peppers, or zucchini.

• Crunchy shell option: Use crispy taco shells instead of soft tortillas.

• Spicy kick: Top with sliced jalapeños or hot sauce.

• Protein boost: Use plant-based ground "meat" or crumbled tempeh.

  
  

Serving Suggestions

• Pair with a side of vegan refried beans, Mexican rice, or guacamole.

• Store leftovers in separate airtight containers and reheat before assembling tacos again.