Add a burst of fun to dinnertime with these fresh, wholesome vegan tacos. Entirely plant-based and made with nutritious ingredients, these healthy tacos are brimming with incredible flavors, colors and smells. Turn up the heat and add more chili powder or pack in more salad veggies to make these tacos extra nourishing. This dish is so versatile that everyone can make their own taco just how they like it.
What are vegan tacos made of?
These vegan tacos use ground soy meat as the main protein. When you cook it with the tomatoes, herbs, spices and seasonings, it’s just like eating ground beef tacos — but without all the extra calories, fat and cholesterol.
I recommend using dry soy meat for the best results. But if you can’t get your hands on any dry soy meat, you can use the regular stuff, too. If you use ordinary soy meat, use 12oz instead of 4oz and skip the rehydration step.
Healthy and delicious
These plant-based tacos are miles better than the regular greasy taco you pick up from a fast food chain. Plus, since you’re making them yourself at home, you get to decide exactly what goes into them and customise them to your taste.
These vegan tacos use corn tortillas which are naturally gluten-free (double check the ingredients list on your packaging just to be sure) and made with soy meat which is loaded in nutrients.
The rest of the ingredients that fill up the taco are really good for you, too. Although it’s not quite as nutritious as other leafy greens, lettuce is high in several vitamins and minerals. Tomatoes are a great source of antioxidants and red onions support a healthy heart.
You can make these plant-based tacos even more nutritious by adding in extra veggies. Charred corn, shredded cabbage, grated carrot, sliced radishes, etc. Add in whatever salad vegetables you like you help pad out the tacos and make them even more delicious. Doing this is a great way to sneak veggies into your little one’s diet without them realizing, too.
How long will these vegan tacos keep?
These vegan tacos will keep well for up to three days. Prep the soy meat as the recipe says below then store in an air-tight container in the refrigerator. To keep the veggies crisp and tasty, I recommend you wait until you’re ready to serve before you slice them.
When it’s time for dinner, warm the soy meat back up in a skillet over a medium heat, prep the veggies and then assemble everything together at the last minute.
What to serve with these vegan tacos
A big bowl of grilled corn salsa is the perfect thing to serve with these vegan tacos. A cool glass of sugar-free ginger pineapple lemonade would be an amazing thing to wash it all down with, too. While you can use store-bought vegan mayonnaise for these tacos, I definitely recommend you make your own. It only takes one minute to make and you can definitely tell the difference.
Vegan Taco Recipe
- 4 oz dry soy ground meat
- 1 onion diced
- 1/2 cup tomato sauce
- 1/4 cup water
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
- 2 cups lettuce chopped
- 2 tomatoes chopped
- 1/2 cup red onion chopped
- 1 lime
- 1 batch vegan mayo
- 1/4 cup cilantro chopped
- 8 corn tortillas
- sriracha sauce
- Add the dry soy meat into a bowl and cover with hot water. Leave to stand for 10-15 minutes, until rehydrated. Drain the soy meat well and set to one side. If you’re using regular soy meat and not dry soy meat, skip the soaking stead. Instead, use 12oz of regular ground soy meat and move straight onto the next step.
- Place a skillet over a medium heat and add the soy meat. Cook for 7-10 min.
- Add all the other main ingredients into the skillet (not the ones for serving). Give everything a good stir and cook for 10-15 minutes until half the liquid has evaporated.
- To serve, take one corn tortilla and fill it with lettuce, soy meat, tomatoes, onion and cilantro. Drizzle over some vegan mayo, lime juice, sriracha sauce and enjoy.