These easy vegan tacos are perfect for your next taco night. Instead of relying on tofu or processed meat substitutes, they’re made from a combination of vegetables and walnuts and are seasoned with a classic taco spice mix.
It will quickly become one of your favorite vegan taco recipes!
This recipe comes from my friend Ali’s cookbook, Inspiralized & Beyond. In her latest book, Ali shares even more creative ways to enjoy vegetables, like these veggie-packed tacos.
The filling gets its texture from pulsed vegetables like cauliflower and mushrooms, along with black beans and ground walnuts for extra nutrients in each bite. Paired with your favorite toppings, they’re ultra-satisfying!
Ingredients You’ll Need
This vegan taco meat is entirely plant-based, made from mushrooms and cauliflower that have been briefly pulsed in the food processor.
Serve this filling in corn tortillas to keep them gluten-free, or use any other type of tortilla you like.
When you top them with your favorite taco toppings, like shredded lettuce, tomatoes, green onions, and avocado, they’ve got all the classic taco flavor that you love.
Add vegan sour cream, or whip up my favorite vegan cheese sauce (made from cashews and green chilies) for a creamy topping.
How to Make Vegan Tacos
In a food processor fitted with an S blade, add the walnuts and pulse them briefly, until they have a crumbly texture. Transfer the ground nuts to a large bowl.
Add the mushrooms to the food processor (no need to clean it out first) and pulse them until they have a crumbly texture, as well. Add them to the bowl with the walnuts.
Using the same food processor, pulse the cauliflower florets until they have a crumbly texture.
Pour the cauliflower into the large bowl with the mushrooms and walnuts, then add in the seasoning, including the ground cumin, oregano, chili powder, salt, and black pepper.
Stir well to combine.
Drizzle olive oil into a large skillet or pot, then briefly saute the jalapeno and garlic. Once they smell fragrant, add in the bowl of ground veggies and stir often. The veggies should soften in 5 to 8 minutes.
Once the vegan “ground beef” looks tender, add in the drained can of black beans. Stir well until they are heated through, about 2 to 3 more minutes. Then season with extra salt if needed, plus a squeeze of lime juice.
Stir in some freshly chopped cilantro just before serving, if desired.
Add any toppings you love, like pickled red onion, guacamole, or salsa. My creamy cilantro sauce also makes an excellent flavor boost!
Looking for more vegan taco recipes? Try Cauliflower Tacos or Black Bean Tacos for more ideas.
Vegan Taco Filling:
- ⅔ cup crushed walnuts
- 8 ounces mushrooms , sliced
- 1 pound cauliflower florets
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 teaspoon fine sea salt , plus more to taste
- ¼ ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 garlic clove , minced
- ½ jalapeno , minced with no seeds
- 1 (15 oz.) can black beans , drained and rinsed
For Serving:
- tortillas of choice
- fresh cilantro , chopped
- lime slices (optional for squeezing)
- guacamole, salsa, lettuce, etc.
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In a food processor, pulse the walnuts until ground but not powdered, about 7 pulses. Transfer to a large bowl. Place the mushrooms in the food processor and pulse until finely chopped, about 15 pulses. Add them to the bowl with the walnuts. Place the cauliflower in the food processor and pulse until crumbled, about 10 pulses; do not overpulse. Add to the bowl with the walnuts and mushrooms, and stir in the chili powder, cumin, oregano, salt, and black pepper.
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Heat the olive oil in a large, deep skillet over medium-high heat. When the oil is shimmering, add the garlic and jalapeno and cook until fragrant, about 30 seconds. Add the cauliflower mixture and cook, stirring occasionally, until the mixture is no longer crunchy, about 5 to 8 minutes. Stir in the beans and cook for 2 minutes, or until heated through.
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Taste and adjust the seasonings as needed. I usually add another 1/2 teaspoon of salt, plus a squeeze of fresh lime juice and fresh cilantro. Serve the vegan meat mixture warm with tortillas and toppings for easy taco assembly. Leftover filling can be stored in an airtight container in the fridge for up to 4 days.
This recipe is shared with permission from my friend Ali’s cookbook, Inspiralized and Beyond.
Calories: 201kcal | Carbohydrates: 19g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 691mg | Potassium: 640mg | Fiber: 8g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 41mg | Calcium: 61mg | Iron: 3mg
If you try this Vegan Taco recipe, please leave a comment and star rating below letting me know how you like it. I hope it makes your next Taco Tuesday even better!
