Try this vegan tacos recipe which uses delicious butternut squash, chickpeas, and kale instead of the usual minced beef. Topped with fresh salsa and vegan-friendly creamy coconut yogurt, these are the best veggie tacos in town!
These tacos are packed with flavor. They’re not only on most people’s lists of favorite comfort foods, but they also make a great party dish.
Any time is a good time to make people happy with a delicious home-cooked meal. So why not invite a few friends over for some tasty vegan tacos? Which, by the way, are coincidentally pretty-darn healthy!
Prep time: 15 mins
Cooking time: 20 mins
- 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 of garlic
- 1 tbsp vegetable stock powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 2 tbsp olive oil
The good news is, you can buy crunchy corn taco shells or soft wheat tortillas depending on preference and availability.
Many supermarkets offer a variety of plant-based mince to choose from, from dry soya mince to pre-cooked ready-use minced alternatives. Many brands can be found in the frozen food aisle. You can buy vegan mince in different flavors and colors for exciting pasta dishes or healthy soups with ease!
These vegetarian tacos are filled with crunchy vegetables, beans, and seasoned tofu. The garnishes keep things fresh and light and can be customized to your preference. Add some guacamole and pico de gallo for a little spicy kick.
- vegan yoghurt
- vegan cheese (block or grated)
- fresh lettuce
- fresh tomatoes
- fresh lime
- tomato salsa
- grilled pineapple(as seen in the picture at the bottom of the page)
- oven tray
- baking parchment
- can opener
- chopping board and knife
- large frying pan
- wooden spoon
- pastry brush
- Preheat your oven to 180C or gas mark 4. Then, line a flat baking tray with parchment paper.
Apply a light layer of olive oil to your taco shells and lay them out on the oven tray. Try to arrange them in a way where they do not touch one another.
2. Chop the onions and peppers into thin strips and thinly slice the mushrooms. Use the fine side of your grater to grate on a garlic clove.
3. Prepare your garnish
There are many store-bought alternatives that can save time and effort, such as grated cheese, ready-to-eat salad, or pre-made salsa dips.
4. Heat the remaining olive oil in the frying pan, then add the vegetables you chopped up. Stir fry for 3 minutes or until golden brown.
Fry for 7 to 10 minutes, stirring regularly with a wooden spoon, until the onions are browned and the peppers are slightly softened.
5. Open the cans of beans and drain the liquid.
6. Add vegan mince and both varieties of beans to the vegetables once they have reached the desired color and consistency.
Now add the spices and vegetable stock powder, and distribute it evenly throughout the mixture. Stir the contents of the frying pan thoroughly and fry for about 5 minutes.
7. To prepare, heat up the oven to 350 degrees. Place the tray with the taco shells into the oven and heat for 2-3 minutes.
8. Use the wooden spoon to fill your taco tray with the mince and bean mix.
9. Bring to a boil, and then reduce heat to simmer for about 2 1/2 hours. Top your vegan tacos with your favorite garnish and serve!