November 25


Vegan Tacos Recipe

By Gladys Wangari

November 25, 2021

This Mexican dish is traditionally served with beef mince, but there is no reason why you can’t enjoy a vegetarian version of tacos.

These tacos, packed with flavor and not only one of most people’s favorite comfort foods, but they also make a great party dish.

So why not invite a few friends over for some tasty vegan tacos? They’re not only good but coincidentally pretty-darn healthy!


  • 8 taco shells*
  • 1 can black beans
  • 1 can cannellini beans
  • 200g vegan mince **
  • 200g mushrooms
  • 1 large onion
  • 1 medium red pepper
  • 3 cloves garlic
  • 1 tbsp. vegetable stock powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 2 tbsp. olive oil

You can buy crunchy corn taco shells or soft wheat tortillas, whichever you prefer and can find.

Some supermarkets stock vegan mince, which comes in many forms. You can buy dry soya mince, which you add with hot water per the manufacturer’s instructions to make 200g, according to this recipe.

Garnishing Options:

Vegan tacos are delicious in their purest form, but you can add toppings for flavor if you’d like.

  • Vegan yoghurt
  • Vegan cheese (block or grated)
  • Fresh lettuce
  • Fresh tomatoes
  • Fresh lime
  • Tomato salsa
  • Guacamole
  • Grilled pineapple


  • Oven tray
  • Baking parchment
  • Can opener
  • Chopping board and knife
  • Large frying pan
  • Wooden spoon
  • Pastry brush
  • Grater


  1. Preheat the oven to 180 degrees or gas mark 4. Cover a flat baking tray with parchment paper.

Brush the taco shells lightly with olive oil and arrange them on the oven tray so that they are not touching.

2. Finely chop the onion. Cut the pepper into thin strips, then thinly slice the mushrooms. Peel garlic gloves and grate using a fine grater.

3. Prepare your garnish. Depending on what you choose to use, you may need to wash the lettuce, chop tomatoes, grate vegan cheese, or make guacamole.

A multitude of store-bought foods, such as grated cheese, ready-to-eat salad, and salsa dip, can be a valuable time saver.

4. Heat the olive oil remaining in the frying pan, then add the vegetables you chopped up.

Fry the onions and peppers for 7-10 minutes until they are browned and softened, stirring constantly with a wooden spoon.

5. Meanwhile, open the cans of beans and drain the liquid.

6. Once the vegetables are cooked to your desired color and consistency, add vegan mince and both types of beans.

Finally, add the spices and vegetable stock powder to the frying pan. Stir the contents of the pan thoroughly and fry for about 5 minutes.

7. Put the tray with the taco shells into the oven and heat for 2 to 3 minutes.

8. While the taco tray is still hot from the oven, fill it with the mince and bean mixture using a wooden spoon.

9. Top your vegan tacos with your favorite garnish.

Gladys Wangari

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