vegan taco recipes

Sheet-Pan, Chipotle Portobello Tacos - smoky, spicy and "meaty"  - these VEGAN tacos are sure to satisfy even the most diehard meat-lovers!  Make them in 30 minutes!

Vegan Tacos with Smoky Chipotle Portobellos 

extra large portobello mushrooms

red bell pepper

onion – optional

Chipotle

garlic

cumin

coriander

salt

Slice the portobellos into ½ inch thick wedges and slice bell pepper in to ½ thick strips. If adding onion, cut into ½ inch thick rings or half moons.

Place all on a sheet-pan lined sheet pan &amp; Mix marinade ingredients together in a small bowl.

Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt.  Roast 20 minutes or until portobellos are fork-tender.

While this is roasting, heat the beans any prep any additional garnishes. Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado slices.

When ready to serve, warm the tortillas ( over a gas flame on the stove, or in a toaster oven) and spread generously with the refried black beans. Divide chipotle portobellos and peppers (and onions if used)among the tortillas. Top with Cilantro Crema, Poblano Salsa, or avocado, fresh cilantro and optional pickled onions.

This was fabulous!  I made it exactly as described and even my meat loving husband was impressed.

Wow! So delicious! We made these last night and they were honestly our favorite meal of the year. Excellent. Highly Recommend! (+ Try that quick-pickled onions tip! I'd never pickled before and that recipe is so quick, easy and to die for - YUM!)

This was so simple and SO delicious. I recently decided to incorporate more vegan meals into my diet and have made some truly awful dishes from vegan cookbooks. Thank you for an amazing meal!

These were just so delicious!!  I made the pickled onions (added radishes), and green cilantro sauce to go with it.  It was a huge hit at my house.  Thank you so much!!  I've been so confused about eating vegan without having no options.  Your web site came at precisely the right moment.  I cannot wait to try so many of your recipes.  Thank you!!!

Very easy to make and very good.  Made my own refried black beans, but still great stuff

This is delicious! This is the first full vegan recipe my mother and I have ever eaten. We decided to try out a plant based diet because we both needed a serious change for health reasons. We are excited to try more of your recipes. We made the cilantro crema to go with the tacos and it was just as yummy! Thank you for your post. Your recipes are going to help us transition so much easier than we had originally thought.

My husband loved this one! He loves chipotle so I just went heavy with it and he approved. I made my own refried beans and fresh corn tortillas and it was a divine dinner.

Wow! Easy recipe, fresh ingredients, and complex flavors!

Thanks Sylvia!These are amazing, big on flavour and texture and yet easy to prepare. Yumm,yumm,we loved it...Also had some Mexican Slaw left over from the other day,that went well with these tacos, too.

This is my favourite new recipe! The tacos are delicious, with lots of fresh flavour and contrasting textures. Be sure to make the pickled onions - they add colour, flavour and crunch.

We had a vegan friend visit and I decided to try this recipe. Omg. Really a delicious surprise. Usually when I try vegan meals I feel kind of hungry afterwards but this was so tasty and filing I am totally going to make it again! Thank you.

I HAVE MADE THIS SO MANY TIMES. THE BEST FLAVOR EVER XOXOX 
YOU WILL NOT REGRET MAKING THIS FOR DINNER OR LUNCH !!!

Hello
Recipe looks yum! I'm not a fan of mushrooms. Can you suggest a replacement?

I have found your recipes delicious with layers of flavors. This is one (of many) that works so well working from home - on my lunch break I chop the veggies (10 mins) and make the marinade (5 min). Then at dinner time, its just bake, pull out some salsa, chop up the avocado and serve. I also love the spice level on your recipes and this one is no exception - more flavorful than most plant based recipes.

Absolutely delicious. I used the pickled onion recipe and the cilantro vegan creme sauce. This meal is a definite addition to my meal rotation.

I wanted to make this for lunch, so put it on a bed of cabbage instead of tortillas. My husband asked if we could have it every week!

If you haven’t made this yet make your list now and prepare it for your next dinner. Hubby said “If vegan tastes like this I could support it!” Winner winner vegan dinner!

Follow up post:

So I received my first shipment from Misfit Market which included portobello, shiitake and oyster mushrooms as well as 2 red and 2 orange bell peppers. The first thing that came to mind was to make a triple batch of the marinade from this recipe. Today I used a handful of the roasted gold in a frittata with some Kalamata olives! Oh my, my, my!  Thanks for sharing this recipe.

My parents and I are trying vegan for 30 days for health reasons. My dad is a little spoiled, as my mom is Italian and a chef. I found this recipe and my dad must have said 5 times "THIS is delicious!!! This is DE-licious." Suffice to say, it was delicious, we will be making it again. Thanks for this recipe! I didn't take any pictures because we dug right in, but it was beautiful and so colorful!

One of my favorites!  That's exactly how I started eating vegan--I started small.  I was doing VB6 (vegan before 6!)  Which is super easy to do with plant based butter.  Almond butter sandwiches for lunch or hummus and veggies.

https://content.jwplatform.com/videos/BihaZLEL.mp4

A Video on How to make Vegan Portobellos Tacos, made with sheet-pan roasted portobello mushrooms are full of flavor! Smoky, spicy and “meaty’ these vegan tacos are hearty and delicious!

Vegan Chipotle Portobello Tacos

For satisfying Mexican-inspired meal, these crispy vegan tacos with roasted cauliflower are the best! Just coat the cauliflower in chipotle sauce and breadcrumb, then roast until perfectly tender.

Tasty Vegan Taco Recipes: Crispy Vegan Tacos

panko breadcrumbs

flaxseed

cauliflower (medium head,

chipotle pepper sauce

almond milk

garlic powder (or onion powder)

tortillas

Taco fillings (of choice)

Preheat the oven to 425° F. Combine the chipotle and non-dairy milk in a blender.  In a large bowl, toss the chipotle mixture and cauliflower.

In a smaller bowl, mix the breadcrumbs, flax meal (if using), cumin, and onion or garlic powder. Dip each cauliflower floret into the breadcrumbs to coat. Place on a large baking sheet lined with parchment paper or a silicone mat.

Roast for 20 to 25 minutes, or until the cauliflower is tender and the coating is crispy and golden brown. Layer on tortillas with fillings of your choice.

This is the only Vegan Taco Meat recipe you’ll ever need! Easy to make with whole plant-based foods, it’s a meaty and flavorful addition to tacos, burritos, grain bowls, salads, and more. Vegan &amp; Nut-Free, Gluten-Free Option.

Sheet Pan Vegan Taco Meat

sunflower seeds (soaked*)

avocado oil (or sub another neutral oil)

soy sauce*

tomato paste

extra firm tofu (pressed)

ancho chili powder*

yeast

onion powder

garlic powder

smoked paprika

oregano

cayenne (optional, for heat)

Prep: Preheat the oven to 400F. Line a large baking sheet with parchment paper or a silicone mat and set aside. Add the sunflower seeds to a large bowl and cover with at least 3 cups of boiling water. Let soak for at least 30 minutes, then drain well and set aside. In a small bowl mix the tomato paste, dark soy sauce, and oil together to form a thick paste; set aside.

Season the Tofu: In the meantime, grate the pressed tofu using a box grater and transfer to a large bowl. Add the chili powder, nutritional yeast, cumin, onion powder, garlic powder, smoked paprika, oregano, cayenne (if using), and salt to the bowl. Use a spatula to mix well, until the tofu is evenly coated in spice. (Note: it’s ok if the mixing breaks the tofu into smaller pieces!) Add the prepared tomato paste and soy sauce mixture to the tofu and mix again, using the spatula to evenly distribute the paste and break the tofu into smaller pieces.

Sunflower Seeds: Add the drained sunflower seeds to a food processor with an S-blade attachment. Process for 15-20 seconds, until the seeds are finely chopped and have a similar texture and size to ground meat. Transfer the sunflower seeds to the tofu mixture and fold into the tofu, until coated in spice and evenly mixed.

Bake: Spread the tofu sunflower mixture evenly across the baking tray. Bake on the top rack of the preheated oven for 15 minutes, then remove from the oven and do your best to flip the crumbles. Return to the oven and bake for an additional 15 minutes.

Serve &amp; Store: Use immediately in tacos or burritos, or serve as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze this taco meat; let cool completely at room temperature, then transfer to a freezer-safe bag or container and store in the freezer for up to 2 months.

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Top 3 vegan taco recipes recipes from across the web

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

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