She Strengthens

Vegan Tacos: A World of Flavor and Possibility

Tacos are a culinary delight that brings people together, and just because you’re going meat-free doesn’t mean you have to miss out on the fun. In fact, vegan tacos can be just as flavorful and satisfying as their traditional counterparts. From riced cauliflower and charred Brussels sprouts to marinated tofu and crumbled walnuts, the possibilities are endless.

Quinoa and Lentil Tacos: A Powerhouse of Nutrition

Combine quinoa and lentils for a taco filling that’s packed with quality carbohydrates and plant-based protein. Top with chopped veggies for an even more balanced meal. Quinoa is a superior force in the universe, and for good reason – it’s a nutritional powerhouse that deserves to be celebrated.

Simple yet Satisfying: Vegan Tacos with Pantry Staples

With pantry-staple spices and super-customizable toppings, these vegetable-centric tacos are quick, easy, and delicious. Taco night can happen even on the busiest evenings, and who says you need a shell to enjoy a great taco?

Homemade Refried Cannellini Beans and Asparagus Tacos

Ditch the canned refried beans and make your own using lightly spiced mashed cannellini. Spread the mashed goodness onto tortillas for a creamy complement to the crisp sautéed asparagus and tart pickled onions. Beans are the unsung heroes of the culinary world – put them in everything!

Honey Lime Black Bean Sweet Potato Tacos: A Flavorful Twist

The combination of black beans and sweet potatoes makes for incredibly filling and high-fiber tacos. Add a sweet and zesty honey, lime, and cilantro sauce to lift the flavor and ensure the tacos don’t feel too heavy. More beans, you say? OK, great!

Roasted Cauliflower and Fajita Veggie Tacos: A Spicy Delight

Transform cauliflower from bland white florets into the spicy roasted filling for these colorful tacos. Bell peppers sautéed in chipotle paste and shredded cabbage add even crunchier veggie power. If you fancy kicking off the day with bold Mexican flavors, we’ve got the breakfast recipes for you.

Vegan BBQ Mushroom Tacos: A Meaty Delight

Use barbecue sauce, paprika, and garlic on mushrooms and you get a taco filling so meaty it may even fool omnivores. These are especially well-suited for those easing into a plant-based diet or for serving a friend who just can’t imagine a meal without meat.

Panko Baked Avocado Tacos: A Game-Changer

Avocado typically lives in the guac on top of tacos, but this recipe turns everything topsy-turvy by putting it inside the taco instead. Yikes. You won’t know which way’s up after eating this – but you will enjoy it. The avocado slices are panko-breaded and baked until crispy on the outside and buttery on the inside.

Cauliflower Walnut Tacos: A Bizarre yet Brilliant Combination

Sick of stuffing your tacos with beans? Try this blend of walnuts, mushrooms, and cauliflower instead. If it sounds bizarre, eat it until it becomes your new normal – it’s simply amazing. Seasoned with a homemade taco spice mix and pulsed to a ground beef-like consistency, this taco filling is a flavorful way to get some proteins and healthy fats.

Beet and Sweet Potato Fall Tacos: A Whirlwind of Texture and Flavor

These hearty tacos bring out the best of nature’s fall collection, with the roasted beets and potatoes providing the sweetness and the Granny Smith apples adding a tart edge. Sunflower seeds add a fun crunch factor, and avocados contribute their signature creaminess. It’s a whirlwind of texture and flavor that’s sure to please even the most discerning vegan foodie.

Blackened Brussels Sprouts Tacos: A Crispy, Charred Delight

It’s like Thanksgiving has come early. You may not have thought to put Brussels sprouts inside a taco, but once you try their crispy, charred leaves in combination with roasted pumpkin seeds and creamy avocado, you’ll wonder why you didn’t do it sooner. Even if you’ve never loved this veggie before, this recipe may make you a fan.

Harissa Portobello Mushroom Tacos: A Spicy North African Twist

Portobellos are often the go-to vegan substitute for meat, but the use of spicy North African harissa paste sets these ‘hrooms apart. That’s not all that’s different about this recipe. Using lettuce leaves instead of tortillas, it’s a lower-carb answer to your taco cravings.

Roasted Eggplant and Spiced Chickpea Tacos with Herbed Yogurt: A Mediterranean-Inspired Delight

Intimidated by eggplant? This Mediterranean-inspired recipe might alleviate your fears. Amused by the eggplant emoji? OK, fine, just this once: 🍆 A quick 20 minutes in the oven makes the diced veggie tender and ready to shove into tortillas alongside garlicky chickpeas and a savory Greek yogurt sauce.

Beer-Marinated Portobello Tacos: A Refreshing Twist

Crack open a (vegan) cold one. Then, instead of sipping it, pour it over a few hearty portobellos. The mushrooms soak up the liquid just like meat would and taste perfect with the refreshing corn and avocado salsa. We recommend enjoying these with a chilled bottle of beer.

Braised Carrot Tacos: A Humble yet Satisfying Option

It’s not all about fancy meat substitutes and elaborate toppings. This recipe proves that even the humble carrot, when cooked in a simple spiced broth, can work as a creative, satisfying, and tasty taco filling.

Tofu, Tempeh, and Jackfruit: Meat Substitutes that Deliver

When tacos meet meat subs, magic happens. From kimchi tacos to beer-marinated portobello tacos, these recipes showcase the versatility and flavor of tofu, tempeh, and jackfruit.

Vegan Spicy Thai Tacos: A Global Culinary Adventure

In more locked-down times, you can still take your taste buds around the world. The corn tortillas give these tacos a decidedly Mexican foundation, but that peanutty tofu filling transports you straight to Thailand. You won’t know where you are geographically, but you’ll love the flavors.

20-Minute Tempeh Tacos: A Quick and Easy Option

If you’ve had your fair share of tofu, it might be time to graduate to the next level of quality soy protein: tempeh. These fermented soybeans are especially tasty when crumbled and cooked with Mexican seasonings. They make a darn-tootin’ taco “meat.”

Jackfruit Carnitas Tacos: A Vegan Take on a Classic

When cooked, jackfruit has a look and a texture similar to pulled pork, so it’s the perfect substitute for the meat in these vegan “carnitas.” In fact, when you sauté it with chipotle chiles, cumin, and chili powder, the difference might be hardly noticeable.

Tempeh Tacos with Avocado Kiwi Salsa: A Sweet, Savory, Spicy, and Fruity Delight

While the cumin-and-chili-infused tempeh filling is delicious, it’s the avocado and kiwi salsa that knocks these tacos out of the park and back again. Flavored with jalapeño and lime juice, it’s the perfect sweet, savory, spicy, and fruity topping.

Vegan Chorizo Tacos: A Walnut-Based Wonder

Turning walnuts into anything resembling chorizo may seem far-fetched – that is, until you take a bite of these tacos. Then you won’t even remember pork chorizo. The nuts look just like actual ground beef when they’re crumbled and sautéed with an earthy homemade taco seasoning mix.

In conclusion, vegan tacos are a world of flavor and possibility waiting to be explored. From quinoa and lentils to tempeh and jackfruit, the options are endless, and the flavors are unparalleled. So go ahead, get creative, and join the vegan taco revolution!