Vegan Tacos

Vegan Tacos have a special place in my heart. There’s something truly magical about creating a meal that brings everyone together, and these tacos do just that! I remember the first time I decided to host a taco night for my friends. I wanted to share something delicious yet healthy, and that’s when I stumbled upon this recipe for Vegan Tacos. As I chopped the ingredients and mixed them together, the enticing aromas filled my kitchen, making my mouth water. The joy of seeing my friends gather around the table, all excited to assemble their own tacos, filled me with warmth. Each bite was a burst of flavors, showcasing how plant-based ingredients can be so satisfying and hearty. This dish has since become a staple in my home, perfect for gatherings or cozy nights in.

What You’ll Need for Vegan Tacos

When it comes to making Vegan Tacos, the ingredients are key to achieving that rich flavor and satisfying texture. Each element works harmoniously together to create a dish that is not just filling but also bursting with taste. The combination of walnuts, black beans, and fresh vegetables ensures you’re not missing out on the usual taco experience. Here’s what you’ll need:

• 1 cup crushed walnuts – These form the base of the filling, providing a meaty texture and rich flavor.
• 8 ounces mushrooms, sliced – Adds umami flavor and helps with the overall texture of the taco filling.
• 1 pound cauliflower florets – A fantastic low-carb option that absorbs flavors beautifully.
• 1 teaspoon chili powder – Gives a warm heat that is essential in any taco.
• 1 teaspoon ground cumin – Adds depth and earthiness to the filling.
• ¼ teaspoon dried oregano – For a hint of herbaceous flavor.
• 1 teaspoon fine sea salt, plus more to taste – Enhances all the flavors.
• ¼ teaspoon ground black pepper – For a little kick.
• 1 tablespoon extra virgin olive oil – Helps sauté the filling and adds richness.
• 1 clove garlic, minced – A must for any savory dish.
• ½ jalapeno, minced with no seeds – Adds a spicy touch without overwhelming the flavors.
• 1 (15 oz.) can black beans, drained and rinsed – A hearty source of protein.
• Tortillas of choice – The essential vessel for your delicious fillings.
• Fresh cilantro, chopped – A refreshing herb that brightens the dish.
• Lime slices (optional for squeezing) – Adds acidity, balancing the flavors.
• Guacamole, salsa, lettuce, etc. – Your choice of toppings to customize your tacos.

Making This Vegan Tacos

Now that you have your ingredients ready, let’s get started on making these fantastic Vegan Tacos. The process is straightforward and rewarding, and soon you’ll be enjoying a plateful of these delicious bites. Follow these steps to create your own tasty taco filling:

1. Begin by prepping your walnuts. In a food processor, pulse the walnuts until they are ground but not powdered, about seven pulses. You want a coarse texture that will mimic meat. Once done, transfer them to a large bowl.
2. Next, add the mushrooms to the food processor. Pulse them until they are finely chopped, approximately fifteen pulses. This will help meld them into the filling without being chunky. Add this mixture to the bowl with the walnuts.
3. Now, it’s time to add the cauliflower. Place the cauliflower florets in the food processor and pulse until they are crumbled, about ten pulses. Be careful not to over-pulse as you still want some texture. Add the cauliflower to the bowl with the other ingredients.
4. Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper. Mix everything well until all the spices are evenly distributed throughout the mixture. It should look colorful and fragrant now!
5. Heat the olive oil in a large, deep skillet over medium-high heat. You want the oil to shimmer, indicating it’s hot enough to sauté.
6. Add the minced garlic and jalapeno to the skillet. Cook for about thirty seconds or until fragrant. This step enhances the base flavor of your filling.
7. Once the garlic becomes aromatic, add the filling mixture from the bowl into the skillet. Cook while stirring occasionally until the mixture is no longer crunchy, about five to eight minutes. You want everything to blend and soften, creating a cohesive filling.
8. Next, stir in the drained and rinsed black beans and cook for an additional two minutes, or until heated through. This adds protein to your filling, making it hearty.
9. At this stage, taste your filling and adjust the seasonings as needed. I often add an extra half teaspoon of salt or a squeeze of fresh lime for added brightness. Toss in fresh cilantro for that fresh herb flavor.
10. Now you’re ready to serve! Warm the tortillas and fill them with your delicious mixture. Top with additional cilantro, guacamole, or any of your favorite toppings for a personalized touch.

Helpful Hints

Here are some extra tips to ensure your Vegan Tacos turn out perfectly each time. I’ve gathered a collection of insights from my own experiences in the kitchen:

• Storage: Leftover filling can be stored in an airtight container in the fridge for up to four days. Just reheat before enjoying again.
• Freezing: You can freeze the taco filling in an airtight container. It will last up to three months, making it a perfect meal prep option.
• Pairing: Serve these tacos with fresh salads or roasted vegetables for a complete meal.
• Serving style: Consider setting up a taco bar! Lay out all the toppings and let guests create their own delicious versions.
• Customization: Experiment with different toppings like pickled onions, diced avocados, or spicy salsa to elevate your taco game.

What to Pair With Vegan Tacos

When it comes to serving Vegan Tacos, the options are endless. Here are some fantastic pairings to elevate your taco night:

• Fresh salads: A crunchy cabbage slaw or a bright tomato salad pairs beautifully with the earthy flavors of the tacos.
• Grilled vegetables: Adding seasonal grilled veggies like zucchini or bell peppers can compliment the filling.
• Rice dishes: A side of cilantro lime rice can soak up any extra toppings and brings a delightful balance to the meal.
• Occasions: These tacos are perfect for casual dinners, weekend gatherings, or even festive celebrations like Taco Tuesday!
• Storage tips: Leftover taco filling can be easily stored for later use. Just make sure to keep it in an airtight container in the fridge.
• Seasonal pairings: During summer, add some corn salads or fresh fruit for a light and refreshing touch.

FAQ

Conclusion

These Vegan Tacos are not just a dish; they represent a blend of flavors, textures, and experiences that can bring people together. With their simple yet satisfying ingredients, they are sure to impress anyone who tries them. I encourage you to give this recipe a try soon! You’ll find that they’re a delightful addition to any meal, and who knows, they might just become a family favorite!

Vegan Tacos

The ultimate comfort food is here! These Vegan Tacos are filled with a hearty blend of spices, vegetables, and plant-based protein, making them the perfect easy weeknight dinner. Enjoy the bold flavors and customize them with your favorite toppings. Make them tonight!

Print Recipe Pin Recipe

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 320 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Skillet
• Chef's Knife
• Food Processor

Ingredients

  

• 1 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 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• ½ jalapeno, minced with no seeds
• 1 can black beans, drained and rinsed
• tortillas of choice
• fresh cilantro, chopped
• lime slices (optional for squeezing)
• guacamole, salsa, lettuce, etc.

Instructions

 

• Begin by prepping your walnuts. In a food processor, pulse the walnuts until they are ground but not powdered, about seven pulses. You want a coarse texture that will mimic meat. Once done, transfer them to a large bowl.
• Next, add the mushrooms to the food processor. Pulse them until they are finely chopped, approximately fifteen pulses. This will help meld them into the filling without being chunky. Add this mixture to the bowl with the walnuts.
• Now, it’s time to add the cauliflower. Place the cauliflower florets in the food processor and pulse until they are crumbled, about ten pulses. Be careful not to over-pulse as you still want some texture. Add the cauliflower to the bowl with the other ingredients.
• Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper. Mix everything well until all the spices are evenly distributed throughout the mixture. It should look colorful and fragrant now!
• Heat the olive oil in a large, deep skillet over medium-high heat. You want the oil to shimmer, indicating it’s hot enough to sauté.
• Add the minced garlic and jalapeno to the skillet. Cook for about thirty seconds or until fragrant. This step enhances the base flavor of your filling.
• Once the garlic becomes aromatic, add the filling mixture from the bowl into the skillet. Cook while stirring occasionally until the mixture is no longer crunchy, about five to eight minutes. You want everything to blend and soften, creating a cohesive filling.
• Next, stir in the drained and rinsed black beans and cook for an additional two minutes, or until heated through. This adds protein to your filling, making it hearty.
• At this stage, taste your filling and adjust the seasonings as needed. I often add an extra half teaspoon of salt or a squeeze of fresh lime for added brightness. Toss in fresh cilantro for that fresh herb flavor.
• Now you’re ready to serve! Warm the tortillas and fill them with your delicious mixture. Top with additional cilantro, guacamole, or any of your favorite toppings for a personalized touch.

Notes

Leftover filling can be stored in an airtight container in the fridge for up to four days. Just reheat before enjoying again.

Keyword Easy Vegan Recipe, Healthy Taco Filling, Plant-based Tacos, Vegan Tacos