Easy Vegan Tacos
This vegan tacos recipe stars a flavor-bursting taco meat with classic toppings like pico and lettuce. An easy vegan dinner in 30 minutes!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 to 10 tacos 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
For the vegan taco meat
- 2 cups whole walnuts*
- 8 ounces baby bella (cremini) mushrooms
- 2 tablespoons soy sauce or tamari (or coconut aminos for soy free)
- 2 tablespoons ketchup
- 1 tablespoon cumin
- ½ tablespoon each smoked paprika, onion powder, and garlic powder
- ½ teaspoon kosher salt
- 2 tablespoons olive oil, divided
For the vegan tacos
- 15-ounce can refried beans
- 1 container fresh pico de gallo
- Iceberg lettuce, chopped
- 1 cup canned corn
- 1 recipe Chipotle Sauce, optional (or Cilantro Sauce made in advance, or Yum Yum Sauce with vegan mayo)
- 8 to 10 flour or corn tortillas
- Other topping ideas: Pickled Onions, Pickled Jalapenos, guacamole, hot sauce or taco sauce, vegan cheese, etc
Instructions
- Make the vegan taco meat: Roughly chop the mushrooms. Place them in a large food processor, then add the walnuts and tamari, ketchup, cumin, spices, and salt. Pulse gently multiple times until everything is evenly chopped, being careful not to over-process (or it will be too mushy). If you don’t have a food processor, use a chef’s knife to roughly chop everything and place in a bowl with the spices.
- Cook the vegan taco meat: Heat 1 tablespoon of the olive oil in a non-stick skillet over medium-low heat. Cook for 7 to 10 minutes, stirring until it releases all of its liquid, then becomes dry and browned. Stir in the remaining 1 tablespoon olive oil. Taste and add more salt if desired. (Store refrigerated for 1 week or freeze on a sheet pan, then place in a sealed container and freeze up to 3 months. )
- Prep the toppings: Heat the refried beans on the stovetop with 1/2 teaspoon cumin and a few pinches of salt. Chop the iceberg lettuce.
- Make the sauce: If using, make the Chipotle Sauce or Yum Yum Sauce with vegan mayo (or make the Cilantro Sauce in advance).
- Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Assemble the tacos: Add a generous spoonful of refried beans to a tortilla, then top with vegan taco meat, pico de gallo, lettuce, corn, and sauce.
Notes
*To make a smaller amount or reduce the calories, it also works with 1 cup walnuts and same amount of mushrooms. Reduce the kosher salt by ¼ teaspoon and then add more to taste. You can also substitute plant-based taco meat to speed up the recipe. Here’s some notes on a favorite brand of mine.
Find it online: https://www.fancyfoodsshow.com/vegan-tacos-recipe/
