Vegan Tacos 5 Ways

Vegan tacos are the perfect way to add some variety into your meals if you are newly vegan It is also a great dish to use for weekly meal preps because you can pre-cook various fillings, toppings and sauces and simply store them away in the fridge for easy access through out the week.

Today, I am showing you how to make 5 different vegan taco recipes that are as delicious as they are simple. Battered cauliflower tacos, jackfruit tacos, quinoa as taco meat tacos, and finally, black bean and potato tacos are all listed below for your tastebuds’ pleasure. There’s also a video tutorial at the end of this post.

The best things about vegan tacos? The possibilities are so vast that I can assure you I will probably do a part two to this recipe so I can try out more combinations. You can make the various fillings simultaneously for the sake of variety. If you do that, these servings will last you 2-3 weeks but you can increase or decrease the servings as necessary.

As always, please let me know if you have any questions, try any of these out, or let me know if you have your own go-to vegan tacos recipe you’d like to share.

Let’s get started!

Vegan Tacos 5 Ways

vegan tacos

Cauliflower Tacos

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Cauliflower Tacos

Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 head cauliflower
  • 1 cup flour
  • 1 cup unsweetened almond milk
  • 1 1/4 cup unsweetened almond milk
  • 1/4 tsp chili pepper
  • 1 tbsp garlic salt
  • 1 tbsp 21 seasoning salute (from Trader Joes')
  • 1/4 cup vegan crema* (see instructions for recipe)

Homemade Salsa

  • 1 tomato
  • 5 cloves garlic
  • 1/2 cup cilantro
  • 1/4 cup chopped red onion
  • 1 tbsp lime juice
  • dash of salt
  • dash of pepper

Instructions

  1. Cut, de-stem, and wash cauliflower. 

  2. Pre-heat oven to 450.

  3. Mix batter ingredients together in a bowl. Dip cauliflower into batter, shake off excess and place onto a baking sheet. Use a silicone baking pad or parchment paper to prevent sticking. 

  4. Bake for 25 minutes. Prep grilled onions (optional) and homemade salse while cauliflower is baking.

  5. For homemade salsa, just add all ingredients to a food processor. When you cut the ingredients, make sure they are cut very chunky.

  6. To grill onions, cover bottom of a skillet with olive oil on low heat. Cut onions into long strings and add to skillet. Cook until they are semi-browned/translucent.

Vegan Crema

  1. 3 tbsp vegan mayo, 1 tsp lime juice, Sriracha sauce

vegan tacos

Jackfruit Tacos

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Jackfruit Tacos

Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 can jackfruit (Trader Joe's)
  • 1 tbsp lime juice (1/2 lime)
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 1/4 tsp cayenne pepper
  • corn (optional)
  • chunky salsa (opitonal)

Instructions

  1. In a bowl, pick out hard pieces from the jackfruit. Discard any shells (from the seeds). Leave about 1/8 cup of the water from the can and discard the rest.

  2. Add spices into into the bowl and massage into the jackfruit. 

  3. In a skillet, cook jackfruit on low heat for 10-15 minutes. 

  4. Top with homemade salsa and grilled onions. 1 can of jackfruit makes about 4-5 tacos. 

Recipe Notes

Toppings: I used my homemade salsa from the cauliflower tacos recipe and grilled onions. Corn or chunky salsa would go well with the jackfruit tacos if you'd like to try something else. 

vegan tacos

Quinoa Meat Tacos

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Quinoa Meat Tacos

Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 cup tri-color quinoa
  • 3/4 cup water
  • 1/2 tsp garlic salt
  • 2 1/2 tsp cumin
  • 1 cup salsa
  • 1 tbsp nutritional yeast
  • 2 tsp chili powder
  • dash of paprika
  • 1/4 cup vegan crema* (see instructions for recipe)
  • 1/4 cup chopped cilantro
  • 1/4 cup homemade salsa (see cauliflower tacos recipe for instructions)

Instructions

  1. Rinse and drain quinoa. Add quinoa to a sauce pan and sautee with approximately 1 tbsp olive oil for about 5 minutes on med-low heat.

  2. Add 3/4 cup water to quinoa, 1/2 tsp cumin, and 1/2 tsp garlic salt and bring to a boil. Let quinoa boil for 1-2 minutes and then reduce heat to low, cover and cook for 15-20 minutes. Stir occasionally. When most of the water seems to have evaporated, remove from heat. If you leave the quinoa on the heat for too long, it will stick. 

  3. Pre-heat oven to 400.

  4. Once cooked, transfer quinoa to a mixing bowl and add 1 cup salsa, 1 tbsp nutritional yeast, 2 tsp cumin, 2 tsp chili powder and a dash of paprika. Mix will. 

  5. Cover a baking sheet with a silicone pad or parchment paper and add quinoa. 

  6. Cook quinoa for 25-30 minutes. 

  7. Serve with black beans, homemade salsa, crema, and cilantro

Vegan Crema

  1. 3 tbsp vegan mayo, 1 tsp lime juice, Sriracha sauce

Recipe Notes

Recipe was inspired by Minimalist Baker

I topped with black beans, grilled onions, crema, salsa and cilantro. 

vegan tacos

Black Bean Tacos

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Black Bean Tacos

Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1/2 cup dry black beans
  • 3 cups water
  • 5 bay leaves
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1/2 tsp seasoned salt
  • 1 avocado
  • 1 cup diced tomato

Instructions

  1. Rinse and strain beans. 

  2. Add beans to a sauce pan along with 3 cups water. Cover and bring beans to a boil. Once the water is boiling, remove from heat (keep covered) and let the beans sit for 1 hour. 

  3. Add cumin, chili powder, seasoned salt and bay leaves. Bring the beans to a boil again over medium heat. Once the water is boiling, uncover the beans and reduce heat to med-low. Cook for about 45 minutes or until the beans have softened. Check and stir beans after 30 minutes. 

  4. Serve with avocado and diced tomatoes.

Recipe Notes

You can use canned black beans if short on time. 

Great bean cooking tips here.

vegan tacos

Oil Free Potato Tacos

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Oil Free Potato Tacos

This recipe uses an air fryer.

Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 4 small potatoes
  • 1 tbsp garlic powder
  • 1 tbsp seasoned salt
  • 1 tsp pepper
  • 1/4 cup chopped cilantro
  • 1/4 cup grilled onions
  • 1/4 cup crema* see instructions for recipe

Instructions

  1. Chop and wash potatoes.

  2. Add potatoes to the air fryer basket and cook on recommended heat. Depending on your air fryer, the amount of cooking time necessary will vary. 

  3. Serve potato tacos with salsa, crema, grilled onions and cilantro. 

Vegan Crema

  1. 3 tbsp vegan mayo, 1 tsp lime juice, Sriracha sauce

Recipe Notes

If you'd like to use an oven instead of an air fryer then you can add the chopped potatoes to a baking sheet lined with parchment paper or on top of a silicone pad at 450 for 20-30 minutes. 

Surprisingly, the potato tacos turned out to be one of my favorites. This was my first time using an air fryer, and even though the potatoes would’ve came out fine in the oven, I am excited to try new recipes with my air fryer. Supposedly it can fry a variety of things without any oil at all so stay tuned for that video. All of these tacos travel well so you can pack them for school or for work easily.

Check out the instructional video here:

Vegan Tacos 5 Ways

Recommended:

Vegan Mexican Food Meal Prep

Jackfruit Quesadillas

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