vegan taco recipe

A traditional tacos al pastor recipe made with guajillo chilies, achiote and, fresh pineapple. This dish is vegan and gluten-free. Sweet, spicy, and made to taste just like it does in Mexico!

Tacos Al Pastor Recipe

dry TVP or soy curls (0.54)

guajillo chilies (0.12)

chipotle chilies (0.08)

pineapple juice (0.57)

vinegar (0.08)

garlic (0.16)

½ medium white onion, chopped (0.09)

tsp cumin (0.01)

½ tsp Mexican oregano (0.05)

oz achiote paste (0.56)

½ tsp salt (0.02)

corn tortillas (0.36)

½ medium white onion, finely diced (0.09)

¼ fresh pineapple, chopped (0.57)

cilantro (0.24)

wedges

Salsa of choice optional

To begin, bring about 4 cups of water to boil in a kettle. Then, add the textured vegetable protein (TVP) and hot water to a mixing bowl and cover. Set that aside while you prepare the marinade.

To start your marinade, remove the stem and seeds from the chilies. Then, toast them in a skillet over medium-low for 3-5 minutes. Make sure to turn your chilies frequently to prevent burning.

Next, cover them with water and bring to a low boil. Once the water is boiling, lower the heat to simmer for about 12-15 minutes, or until the peppers are softened.

Once the chilies are ready, add them to a blender with the pineapple juice, vinegar, garlic, onion, cumin, Mexican oregano, cloves, achiote paste, and salt. Blend until smooth.

Next, transfer your re-hydrated TVP to a strainer to get rid of the excess water (make sure to squeeze it out thoroughly!). Add the TVP to a large container or freezer bag with the marinade over top.

Stir the mixture quite well to ensure the TVP evenly soaks in the marinade. Cover and transfer to your fridge to marinate for at least 2-4 hours, but preferably overnight.

Marinade

When you&#039;re ready to eat, drain the excess marinade off the TVP and preheat 1-2 tbsp of neutral oil in a large skillet over medium. Add in the TVP and fry, stirring occasionally until it&#039;s hot and appears slightly matte.

Note: you will have to use two large skillets or cook two batches for this amount of TVP.

Serve immediately on homemade corn tortillas with diced white onion, fresh pineapple chunks, chopped cilantro, lime wedges, and some salsa!

Tacos

These Vegan Roasted Cauliflower Tacos are filled with roasted cauliflower and onion, guacamole, and a simple cabbage slaw. This taco recipe is perfect for Taco Tuesday and makes for the best simple vegan dinner!

Cauliflower Tacos with Cabbage Slaw

yellow onion, sliced

avocado oil

1½ teaspoons cumin

smoked paprika

oregano

½ teaspoon sea salt, plus more to taste

garlic powder

depending

cabbage (from about ¼ large head or ½ small head)

pepitas

lime, juiced

olive oil

Salt,

medium ripe avocados, mashed

almond

Lime wedges

cilantro

Heat the oven to 425°F. Prepare a large baking sheet by covering it with a sheet of parchment paper.

Add the chopped cauliflower and sliced onion to a large bowl or place right on the baking sheet. Drizzle with oil, and toss to coat the veggies.

Add all of the spices, and use your hands to massage all of the spices into the cauliflower and onion, until completely coated. Move over to the baking sheet if not already there.

Bake for 20 to 25 minutes, or until golden brown and crispy.

This recipe is amazing! The onion and spices gives the cauliflower an amazing flavor. My whole family devoured the tacos, and usually they don't like cauliflower so much. Bakerita's recipes never disappoint me, and they're always very delicious and easy to make. Thank you so much for your wonderful food blog! 

So delicious. I had the leftovers for breakie! Thanks for the great recipe. So happy I found you on Instagram.

These oven-baked crispy Avocados Tacos are the perfect balance of crunchy, creamy and spicy. Plus, they're naturally vegan, gluten-free, and oil-free! 

Crispy Avocado Tacos with Pico de Gallo 

Avocado Fries

Cilantro,

oz Roma Tomatoes, diced (about 1 ½ cup)

Jalapeño,

¼ Small White Onion, finely diced

Lime

Salt

8-10 Corn Tortillas

Beans & Rice

Shredded Green Cabbage

Dressing

Cilantro Leaves

Prepare the Avocado Fries according to the recipe instructions.

While the fries are baking in the oven, prepare the Pico de Gallo by combining the Cilantro, Tomatoes, Jalapeño, Onion, Lime Juice, and Salt together in a small bowl. Set aside and let sit for at least 10 minutes, to allow the flavors to combine. You can also make the Creamy Cilantro Dressing during at this time if you haven&#8217;t already.

Sear the Corn Tortillas over an open flame (I use my Gas Stove) on high-heat. Use tongs to &#8220;flip&#8221; the tortillas every 10-15 seconds, until the Tortillas are warmed and have a few black spots on them.

Assemble the tacos by layering two Tortillas together and filling them with Cabbage, Pico de Gallo, and 1-2 Avocado Fries. Top with Fresh Cilantro and Cilantro Sauce, then serve.

I think my husband said it best, "I was excited to try this, but expecting it not to work out. It was even better than I imagined!" This is our new go to taco recipe! Avocado fries are a must try!

Made this AMAZING recipe last night!!! We absolutely Loved it and Cant wait To have leftovers today ????❤️ Thank you so much for all of your recipes Caitlin!

Walnut meat tacos can be served raw or heated for a healthy meaty alternative to lentils or vegetables. With only a few ingredients, transform walnuts into delicious taco meat in a matter of minutes.

Vegan Walnut Meat Tacos

raw organic walnuts

julienned sun-dried tomatoes

tomato paste

chipotle chili peppers

vegan taco seasoning

Corn or flour tortillas

Boil 2 cups of water and soak 1 cup of sun-dried tomatoes for 10 minutes until they are soft.

Then, drain the water and place them in the base of the food processor with the large blade and process on high until they are chopped into little pieces.

Next, add the raw walnuts and the remaining ingredients.

At this point, you must PULSE the ingredients rather than process or high.

As a result, the walnut meat should look a similar consistency to taco meat.

You don&#39;t, however, want it to be too mushy by over-processing. 

Once processed, transfer the walnut meat to a bowl, and at this point, it can be served as raw walnut meat tacos, or, you can heat it in a pan for crunchier hot taco meat

In order to heat the walnut meat, use a large non-stick skillet and cook over medium-low temperature until the taco meat is heated through (about 10 minutes)

Heat the corn or flour tortilla in a skillet, microwave, or oven.

For an added WOW level, put the walnut taco meat and other toppings on one side of the tortilla, fold it over, and cook it in the pan, making a hot, crunchy exterior taco shell.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1720976393/fo1iqip2mvhfp5cuxkva.mp4

This quick and easy vegan walnut meat taco recipe has 5 simple ingredients and can be eaten raw or cooked. You will love it.

Vegan Walnut Taco Meat (Raw or Cooked)

Looking for a quick and simple recipe that can help you to have a healthy and tasty vegan meal on the table in as little as 15 minutes? Kidney bean tacos are your friend, amigo.

15-Minute Kidney Bean Tacos

cooking oil

garlic cloves, chopped

cumin seeds ((see notes for easy spice substitutes))

fennel seeds ((see notes))

2x 14 oz (400 g) tins kidney beans, drained and rinsed

1x 14 oz (400 g) tin tomatoes

sage

½ teaspoon smoked paprika

cayenne pepper ((or chilli powder))

nutritional yeast ((optional))

coriander

Salt and pepper

flour tortillas

Heat the oil in a pan on medium heat and add the garlic, cumin seeds, and fennel seeds. Season with salt and pepper, stir, and fry gently for a couple of minutes until the garlic has softened and the spices are fragrant.

Add the drained kidney beans, tinned tomatoes, sage, smoked paprika, cayenne pepper, and nutritional yeast. Mix well and cook for 5-6 minutes, stirring now and then.

After 5-6 minutes, use a potato masher to mash roughly half of the mix in the pan while leaving some of the beans whole. Add a splash of water if necessary to loosen up the mix.

Stir and cook for another couple of minutes. The mashed beans will thicken the mix, so reduce the heat and add small amounts of extra water if it starts to stick in the pan.

After a couple of minutes, stir in the chopped fresh coriander. Season to taste and serve in tacos with your choice of toppings (see serving suggestions for ideas).📸 See recipe steps &gt;📖 Table of contents &gt;

Wonderful quick recipe for our dinner! We used vegan mayo this time but definitely want to try the lime crema :)

Vegan taco crumbles made healthier with whole food chickpeas and walnuts! So easy to prepare and packed with plant-based protein.

Chickpea-Walnut Taco Crumbles

can chickpeas

walnuts (I use raw, unsalted)

Tbsp. taco seasoning (recipe below)

water

yeast

Tbsp. chili powder

cumin

onion powder

paprika (I like smoked paprika)

salt

Preheat oven to 375°F (190°C).

Make the taco seasoning: Add all seasoning ingredients to a small bowl or jar and stir to combine. Set aside.

Rinse and drain chickpeas.

In a food processor, add chickpeas, walnuts, taco seasoning, and 1 Tbsp. water. (Plus nutritional yeast if using.)

Pulse a few times until small/medium crumbles are formed. Don&#x27;t over-process to super-fine crumbles, unless that&#x27;s what you desire. (See notes below on how to achieve various textures.)

Line a baking sheet with parchment paper. Spread out crumbles.

Bake for 10 minutes.

Stir, then return to oven and bake for 10-12 more minutes. (Or to desired crispiness.)

I used this chickpea walnut taco meat recipe in a taco salad I served to a party of non-vegans.  They were skeptical at first, but they LOVED it!  I served the leftovers the next night to friends and they loved it.  The texture is nice and the seasoning is perfect.  It's so good!  It's my new go-to for meat replacement.

Holy smokes these were great! We substituted italian season for the taco seasoning and had it on top of spaghetti with pasta sauce and wow, what a hit. Will experiment with different seasonings for different meals. My husband and I can say that this recipe is a hit!

I would not change a thing in this recipe. I also made the taco seasoning quadrupling the measurements. Delicious, nutritious meal that is not time consuming. Highly recommend.

Fantastic recipe!! Such a simple recipe to make and so much tastier than ready-made crumbles!  Thanks!

Amazing!  Thank you!  Have been a vegetarian for a long time... and this is the first meat substitute I am so excited about!  Appreciate you!

Made these and they're so easy and so good! Even my kids like them!

Top 6 vegan taco recipe recipes from across the web

The most viewed vegan taco recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tacos Al Pastor Recipe

Cauliflower Tacos with Cabbage Slaw

Crispy Avocado Tacos with Pico de G...

Vegan Walnut Meat Tacos

15-Minute Kidney Bean Tacos

Chickpea-Walnut Taco Crumbles

Top 6 vegan taco recipe recipes from across the web

The most viewed vegan taco recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tacos Al Pastor Recipe

Cauliflower Tacos with Cabbage Slaw

Crispy Avocado Tacos with Pico de G...

Vegan Walnut Meat Tacos

15-Minute Kidney Bean Tacos

Chickpea-Walnut Taco Crumbles

The most viewed vegan taco recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine