vegan tacos recipe

an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! 

roasted sweet potato + cauliflower tacos

head cauliflower, cut into bite-sized florets

sweet potato, diced into ½-inch cubes

olive oil

chili powder

cumin

smoked paprika

garlic powder

oregano

salt

lime, juiced

black beans, drained & rinsed

unsalted cashews

chipotle pepper (from peppers

garlic

½ teaspoon smoked paprika

water

avocado

charred corn tortillas (see Recipe Notes)

chopped cilantro

lime wedges

Preheat the oven

to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.

Prep the veggies

Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.

Roast the veggies

for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.

Prep taco assembly

: Meanwhile, as the veggies roast, prep the rest of your taco fixins:

Mash the avocado

Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.

Char some tortillas

We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.

Assemble the roasted veggie tacos

Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

These tacos are absolutely delicious! They are in regular rotation at our house.  We are not vegan, so I use sour cream for the crema, but still add in the spices, and for the easy button, I use Tabasco brand chipotle sauce as a stand in for adobo. Yum!

This recipe is amazing. I’ve made it 5-6 times in the past couple of months. We got our hands on purple cauliflower last week and Made it with that. It was next level delicious! Thank you!

We LOVE this taco recipe. The only thing is I always follow the creme recipe but then need to add a lot more cashews because it’s very watery.

Hands down the best tacos I have ever eaten. I will never go back to plain tortillas after charring them on the stove.

Made for the first time last week and immediately became an all time favorite. And that CREMA! Almost didn’t make it because cashews are a bit expensive for my college budget, but I’m so glad I did because I’ve used that sauce on about every meal I’ve had since. Pretty sure I sent this to every friend the night I made it encouraging them to make it ASAP! Excited to continue making this and trying more of your recipes!

Excellent! So, so, so good!!! Thank you! My cashew creama wasn't as creamy, delicious still, but a bit runny. I made it in a food processor. Any suggestions?

The recipe is tasty. I would recommend doing 1/2 of the water or 2x the cashews for the crema. It's super watery otherwise. It's also not quite spicy enough for my taste so I'll add some spice next time! Yummy!

Such a fun meal to make and so delicious! Thank you for this recipe! I can't wait to try your other recipes!!!

So much easier than you think and very good! I did do a but more cashews and reduced the water in the sauce a bit.

This was our first vegan meal and it was fabulous! Gave my husband and kids a belief that this new healthy habit won’t kill us. They all gave it thumbs up! Great flavor, texture and the charring of the tortillas is a must. Thanks

Wow. I have tried a number of vegan recipes and wow. Half way through the taco you realize you've forgotten it is vegan! Honestly love this more than meat/dairy filled tacos.

This was excellent! Because of GI issues I don’t eat beans or grains, so I omitted beans, substituted carne asada, and used butter lettuce instead of tortillas. I also topped the taco off with some thinly sliced radishes. Yum! Thank you!

I think I’ll actually use a chipotle pepper next time and not just the sauce to add more spice to it and use a bullet instead of the food processor. My sauce was also runny I’ll have to add more cashews next time.  My who household loved these! They were so flavor packed it was impressive!

Loved this recipe....I will definitely be making this again and again and again!!!

Made this a few weeks ago and they were the best tacos I have had!! I use the sauce on everything now

These were fantastic! I almost skipped the cashew sauce, but it really takes these to a higher level. Added lots of fresh cilantro and thinly sliced red onion. I was thinking hubs and son wouldn't even want to try them and I'd have leftovers. Nope, they loved them too. This will be in regular rotation. Thanks for the recipe!

This was amazing.  I made a few modifications to reduce the heat, basically removed the peppers and chili powder.  I added coconut aminos to the sauce instead.  It was more of a dressing than a sauce, but still yummy.  Even my kids (4&amp;6) ate it.  I did add hot sauce to mine individually.

Such a delicious recipe! One of our favorites!!

This recipe is great! A few of my notes. If your blender is not that powerful (like mine), you should soak your cashews in water for a long time before blending. I waited eight hours. Also, I used store-bought flour tortillas and just zapped them in the microwave quickly to get them warm. It was delicious. Lastly, if you can’t find a small cauliflower in the store, don’t worry. You can just roast on two different pans. And also, I think more blank beans couldn’t hurt, so you could even do two cans. Thanks for this recipe, and please make more vegan recipes in the future! This was truly delicious.

Made this for our first plant base meal and it was AMAZING!!! My husband was skeptical but he loved it!! Definitely going on my go to recipe book! Thank you so much for such a delicious meal💗💗

Love this recipe! I've made it a few times now, sometimes more as a taco bowl, but delicious every time. Love the black bean, sweet potato, cauliflower combo. One thing - I found it hard to follow the recipe on my phone because every time I scrolled down to the instructions, it would scroll me back up to the top of the recipe with the ingredients after a few seconds. A bit frustrating. But great recipe!

I made this for me and my husband, and it was delicious! Super flavorful meal!

Literally the best vegetarian meal I've ever eaten. My husband says it's the best meal I've EVER fed him. I've made this 4 times now and follow the recipe exactly. It's perfect every time.

This is so good! We didn't have a sweet potato, so I roasted sliced poblanos and onion that we had leftover from a produce box. I loved this vegan taco and believe the sweet potato would have been excellent too! My husband was super hesitant but surprisingly enjoyed the crema and the Mexican spiced cauliflower. In all fairness, I made ground beef taco meat too, but I love that this recipe allows me to add some plant based protein in to stretch the meat.

My family is trying to do 3-4 plant based meals per week. Made these for Taco Tuesday tonight. Whoa! Sooo good. Flavorful and super easy! Great for a weeknight meal. ...And that smoky crema is magic. Thanks! Definitely a keeper. Might add roasted corn when I'm season just for a fun addition. 👌🌮

This recipe looks absolutely amazing, however my daughter is allergic to cashews. Would omitting the cashews affect the recipe too much? Thanks!

I constantly crave this! It’s easy, flavorful, and healthy to boot! It is the perfect amount for 4 people and I like to eat it in a taco, in a bowl with rice, or by itself! The cashew crema is a must!!

I made this recipe only using brown rice because brown rice wraps are really hard to make tacos out of and 👌🏻👌🏻👌🏻 Everything is delicious. Threw a little cheese on there as well.

I have made this recipe at least a dozen times now since discovering it 3 months ago.  Every time I am in awe of how delicious it is, and how incredibly easy.  I have made them for non-vegan friends and they are wowed, too.  Thank you!!

This was the best plant based meal I've had! Been trying to slowly switch over to a few plant based meals a week. This was SO flavorful and filling. Will be making again for SURE

These tacos are absolutely delicious and full of flavor. I didn’t think I’d like the chipotle crema because I’m a wimp when it comes to spice, but I loved it! My husband says they were his favorite tacos ever. I’ll definitely be making these again.

https://content.jwplatform.com/videos/jC3Aaaiu.mp4

an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! vegetarian, vegan, dairy-free, gluten-free.

Vegan Roasted Cauliflower & Sweet Potato Tacos

These vegan tacos are stuffed with smoky roasted BBQ shredded tofu, creamy guacamole, fresh pico de gallo and served with zesty lime wedges. Meatless yet still high in protein and super flavorful. Try them for your next Taco Tuesday!

BBQ Shredded Tofu Tacos

extra firm tofu - for the bbq tofu

tomato paste

soy sauce

syrup

tsp liquid smoke

tsp cumin

tsp onion powder -

tsp chili powder

paprika

roma tomatos -

onion

juiced

cilantro

Salt,

mini high-protein tortillas

[guacamole](https://recipes.chloeting.com/recipes/easy-guacamole.html) - for the other ingredients

Lime wedges,

Using a box grater (the side with the larger holes), grate tofu into shreds. No need to be perfect - uneven texture is even better! Transfer to a large mixing bowl.

In a small bowl, mix together all the seasonings for the tofu until combined. Drizzle mixture all over shredded tofu and toss gently to coat.

Transfer tofu to a lined baking sheet, spreading it out in an even layer.

Bake for 15 minutes, tossing once halfway through.

Make BBQ tofu

Dice tomatoes and red onion and chop cilantro. Transfer to a large mixing bowl.

Add lime juice and mix to combine. Season to taste with salt.

Make pico de gallo

Warm up tortillas. Sprinkle a little bit of water on each tortilla and heat up on a skillet for 1 minute on each side or until lightly golden brown.

Top each tortilla with a big spoonful of guacamole, shredded BBQ tofu and pico de gallo. Serve with lime wedges. Enjoy!

Assemble

Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne &amp; Dan Shannon.

Tempeh Tacos

8 oz package tempeh

garlic (minced)

Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)

jalapeño (diced)

–4 tsp chili powder (2 was plenty for us!)

lime juice

onion powder

chipotle pepper

cip Bragg's liquid aminos

green bell pepper (diced)

salt + pepper (to taste)

olive oil mister

liquid smoke

–8 hard taco shells

vegan cheese

Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.

Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.

While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.

Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.

Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges, and anything else you like on your tacos!

The ultimate summer taco with sautéed zucchini, onion, and bell pepper, seasoned with herbs, spices, and fresh lime juice! Just 10 ingredients required! Vibrant, light, flavorful!

Vibrant Bell Pepper and Zucchini Tacos

Tbsp olive oil ((or sub avocado oil))

zucchini,

yellow

red bell

tsp sea salt

tsp red pepper flakes ((plus more to taste))

Tbsp lime juice

corn tortillas

Black beans

Guacamole

Magic Green Sauce ((or chimichurri))

Easy Red Salsa

Vegan Sour Cream

Place the oil in a large cast iron skillet and turn to medium heat. When the oil is hot, place zucchini slices flesh side down in the skillet without overlapping (work in batches as needed). Cook undisturbed for 2-3 minutes, until browned (see photo). Flip the zucchini to brown the other side (a fork works best for flipping). Transfer to a plate and repeat with remaining zucchini until all of the zucchini is seared.

Add the onion to the skillet and cook for 5-6 minutes, tossing occasionally, until softened and beginning to brown. Add the bell pepper and cook until tender but with a little bite remaining — about 2-3 more minutes.

Turn heat to low. Return the zucchini to the skillet and add the salt, garlic powder, oregano, red pepper flakes, and lime juice. Toss to coat and heat through, then remove from heat. Taste and adjust as needed, adding more salt for balance, red pepper flakes for heat, or lime juice for acidity.

Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds - 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat (or on a hot grill) for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.

Divide the filling between the warmed tortillas and serve as is or with toppings or sides of your choice (black beans and guacamole are our favorites).

Best when fresh. Leftover filling will keep stored in a sealed container in the refrigerator for 3-4 days. Not freezer friendly.

YUMMEE! Didn’t change a thing. I used canned black beans but made the garlicky guacamole which was an excellent addition!

I just made these, without any additions to the recipe, other than my husband added sour cream to his.  I was surprised at just how flavorful they were considering the the few number of simple ingredients.  The veggies were perfectly browned and the onions were slightly caramelized.  We used a few different types of peppers and zucchini, all freshly picked from the garden!  I’ll make this again.  Quick, easy and very tasty!  Thanks for the recipe!

This recipe was so delicious!!! Definitely recommend! Quick and easy to make! We added jalapeños and hot sauce (we like spicy !! Haha)

I made these yesterday with guacamole and added some srirarcha mayo. Omg they were so tasty! Caught myself a few hours later just craving them hahahahah (I'm not a very vegetarian person either so that's says something right?). Can't wait to make these again with the red salsa :)

Great summer dinner with fresh guacamole! It was a hit. Extra lime juice in both the veggies and guacamole made it super delicious. :)

I made this last night. Wonderful flavors. I would definitely make it again! Great way to use  zucchini and peppers from the garden. I served it with tacos made from chickpea flour, salsa and lime. Unfortunately I was out of avocados. Delicious recipe as usual!

https://www.youtube.com/watch?v=USrR3dL9i6Q

The ultimate summer taco with sautéed zucchini, onion, and bell pepper, seasoned with herbs, spices, and fresh lime juice! Just 10 ingredients required! Vibrant, light, flavorful!

Full Recipe: https://minimalistbaker.com/vibrant-bell-pepper-and-zucchini-tacos/
 
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Top 4 vegan tacos recipe recipes from across the web

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

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roasted sweet potato + cauliflower ...

BBQ Shredded Tofu Tacos

Tempeh Tacos

Vibrant Bell Pepper and Zucchini Ta...

Top 4 vegan tacos recipe recipes from across the web

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

Top Tags

roasted sweet potato + cauliflower ...

BBQ Shredded Tofu Tacos

Tempeh Tacos

Vibrant Bell Pepper and Zucchini Ta...

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