Ideas for Vegan Tacos
First, let’s cover the basics of Vegan Tacos 101 and get you thinking creatively about the vegetables and ingredients you’ll use for your upcoming vegan fiesta.
- Use mushrooms in place of meat
- Use chopped potatoes as a base (sweet potatoes or regular potatoes)
- Try bulgur in place of ground beef
- Make blackened tofu tacos (or any type of tofu tacos)
- Cauliflower is your friend
- Combine beans with mango, papaya or other produce
- Use lots of avocado for good, healthy fats
- Make your own fruit or veggie salsa
- Fry your avocado for something new and tasty
- Experiment with different types of homemade tortillas
- Use spices like cumin, taco seasoning and chili powder
TVP Basic Preparation
Before we dive headfirst into a whole bunch of tasty taco recipes, we’re going to talk about TVP (because you’ll see it in quite a few of the recipes below). TVP stands for Textured Vegetable Protein and it’s a meat substitution that’s typically used as a replacement for ground meat in vegan or vegetarian recipes. Our TVP is made from soybeans and can be used in just about any recipe that calls for ground beef or turkey. People love it in meatloaf, chili, sloppy joes and of course—vegan tacos! To prepare your meat substitute (replacing one pound of ground meat) all you need is 1/3 pound of TVP and 1 1/3 cups of boiling vegetable broth or water. Pour boiling water over the dry TVP and let it sit for 5 to 10 minutes before you use it in your recipe!5 Ingredient Vegan Tacos
The idea for these 5 Ingredient Vegan Tacos from Fresh off the Grid was inspired by a 10-day road trip. Because meats like asada, ground beef and carnitas take longer to cook and require a cooler, the author uses Bob’s Red Mill Texturized Vegetable Protein. The TVP is combined with taco seasoning, minced onion, black beans and toppings in a corn tortilla for the ultimate camping on-the-go meal.
Vegan Keto Stuffed Avocado Tacos
These Vegan Keto Stuffed Avocado Tacos will have you rethinking everything you know about traditional tacos. The team at Sunwarrior uses our TVP combined with spices, tomatoes, onion, cilantro, jalapeño, limes, garlic and almond milk to create a masterful version of their own “taco.” Once the mixture is made, it’s placed in the hollow of each avocado and drizzled with cilantro lime dressing. If you’re looking for a taco filled with healthy fats that will leave you glowing from the inside out, this might be just the ticket!
Vegan Potato Tacos with Brussels Sprouts Slaw & Homemade Quinoa Tortillas
Our friends Jasmine and Chris from Sweet Simple Vegan put their own twist on veggie taco recipes with these Vegan Potato Tacos, complete with a brussels sprouts slaw and homemade quinoa tortillas. The end result is vibrant, packed with flavor and vegan, too! They start with a base of quinoa tortillas made from our own Bob’s Red Mill Quinoa Flour and Gluten Free 1-to-1 Baking Flour. From there, they make a potato and black bean filling, top it with a sweet and tangy apple cider vinegar slaw and add toppings like diced avocado, hot sauce and fresh cilantro.
Lime and Cornmeal Crusted Potato Tacos
In this recipe for Lime and Cornmeal Crusted Potato Tacos from Brandi of The Vegan 8, the potatoes are crusted with Bob’s Red Mill Cornmeal to create a crispy and wonderful texture. Her idea came from the cornmeal-crusted tilapia she used to eat in the past—and we’re so glad it did (because these tacos are divine). Add extra lime wedges, some avocado and a spread of Brandi’s 5-Minute Mexican Tahini Sauce for a delightfully savory taco.
Vegan Taco Cups
These Vegan Taco Cups from Ashley of Eat Figs Not Pigs might just be one of the cutest and most charming vegan Mexican food recipes we’ve ever encountered. They’re great as a snack or appetizer for a party, and as Ashley notes, they’re so good, people might not even realize they’re vegan at all. To keep in line with the vegan theme, make sure to drizzle with vegan sour cream and use vegan cheese, too. Garnish your cup with diced fresh tomatoes and you’re in for a tasty vegan treat!
Vegan Breakfast Tacos
The only thing better than tacos are breakfast tacos, and these Vegan Breakfast Tacos are the ultimate healthy morning indulgence. They incorporate a vegan tofu scramble complete with turmeric, hummus, tofu and nutritional yeast alongside “bacon chickpeas” and roasted tomatoes. You can serve these crazily creative tacos in corn tortillas garnished with avocado, parsley, lime juice, dairy-free yogurt and sliced radishes. Don’t forget that piping hot mug of coffee and almond or coconut milk creamer, too!
Vegan and Gluten Free Beer-Battered Fish Tacos
Thought you couldn’t have beer battered fish tacos that were vegan? Think again! These Vegan and Gluten Free Beer-Battered Fish Tacos are actually made with battered tempeh and a creamy sauce of vegenaise, Tofutti sour cream, lime, oregano and cumin. Top it all with shredded cabbage, find a nice spot on the beach (either in reality or in your mind) and sail away to a summertime land of fish tacos—vegan fish tacos, that is.
Grilled Zucchini Socca Tacos x
These Grilled Zucchini Socca Tacos are made with Bob’s Red Mill Garbanzo Bean Flour and a mixture of zucchini, black beans and avocado as a protein-packed filler. They’re topped with a cabbage and scallion slaw with a hint of spice and are surprisingly filling and satisfying all at the same time. As the headnote mentions, you can use grilled chicken in place of zucchini for the meat lovers in the household, and you can also save the socca “tortillas” to eat with hummus and veggies as a snack the following day.
Buffalo Cauliflower Tacos
If there’s a vegan taco fit for a Super Bowl party, it’s without a doubt these Buffalo Cauliflower Tacos (to make them vegan, just hold the Greek Yogurt Ranch). Kelly from Nosh and Nourish uses Bob's Red Mill 1-to-1 Gluten-free Baking Flour, milk, water, lemon pepper, sea salt, half a head of cauliflower, buffalo sauce, sweet kernel corn, diced cilantro, mixed greens and gluten free tortillas to bring these buffalo cauliflower beauties to life. If you can’t fathom the thought of eating them without the creamy ranch sauce, just make your own homemade version.
Homemade Tortillas
For an extra addition to your already tasty vegan tacos, you can try your tortilla-making hands at these unique and healthy versions of classic tortillas.Coconut Flour Wraps
When asked what her favorite Bob’s Red Mill product is, Sara Herman of starving_to_strong stated, “I use [coconut flour] in almost ALL my baking!” And we understand why! These Coconut Flour Wraps (or crepes) utilize Sara’s beloved coconut flour as the perfect vessel for your tacos! The best part is that all you need to make them (in addition to the coconut flour) is baking soda, sea salt, lemon juice, non-dairy milk and egg whites. Fill them with the vegan mixture of your choosing and enjoy.
Simple Paleo Tortillas
For another unique version of tortillas, try these Simple Paleo Tortillas from Steph Gaudreau. They’re made with coconut flour, too, and a mixture of eggs, ghee, water, arrowroot powder and sea salt. As Steph states, make a double or triple batch then freeze the extras for later (after thawing, they’ll be flexible and ready for your next taco adventure).
Whether you’re already a seasoned pro when it comes to vegan cooking or you’re just getting started with exploring the world of things like TVP and veggies in place of meat, we hope this article has inspired a newfound love for vegan tacos.
Have you ever made vegan tacos? If so, how did you spice things up? Feel free to share your ideas with us in the comments below.
From all of us at Bob’s Red Mill, happy taco making! We know whatever you create, it will be delish!
