Vegan Tacos

Vegan Tacos

One of our favorite dinners is tacos! We LOVE to make taco bowls, softshell, and hardshell tacos, and have come up with tons of plant-based combos to fit the bill!

When it comes to tacos, you can pretty much mix and match any and every type, but there are one or two we end up with as our go-to combinations because they’re so so good.

A note: Watch out for store-made packets of taco seasoning, if you’re strictly vegan, as many contain dairy. We use Penzey’s Chipotle seasoning, and a little bit of cumin and it works great).

Start with:

Corn tortillas (vegan)

Flour tortillas (vegan)

Whole wheat tortillas (vegan)

Corn chips

Hard shell tacos


Lettuce shredded

Tomatoes diced

White or brown Minute Rice (or leftover rice)

Filling Options:

Oven roasted broccoli (400 degrees for 20 minutes)

Oven roasted artichokes (canned, drained and 400 degrees for 20 minutes)

Sundried tomatoes

Roasted squash (butternut works best, diced, and roasted 400 degrees for 30-40 minutes)

Cauliflower (400 degrees for 20 minutes)

Sauteed pepper and onion strips

Corn (frozen or canned)

Portobello mushrooms (sliced, sauteed with chipotle seasoning blend)

Black beans

Pinto beans

Vegetarian refried beans

Gardein or Beyond Meat crumbles, sauteed with chipotle and cumin seasonings, salt and pepper)

Vegan chorizo, like Upton’s Naturals or Field Roast Mexican Chipotle

Topping Ideas:

Daiya cheese (shreds or shredded block)

Sour Supreme



Black olives

Roasted red pepper hummus

Red onions

Taco sauce



Hot sauce (Cholula is the best!)

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