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 ours.
Find it online: https://www.acouplecooks.com/vegan-tacos-recipe/
