Step aside meaty tacos, we’ve got three satisfying, fresh and insanely delicious vegan versions that will blow any taco enthusiast away. Although they may share similar seasonings to their meaty cousins, these tacos have so much more to offer (like a hefty amount of fiber and an ample supply of vitamins and minerals). Meaning, while your taste buds can love them up, so can your body. Each taco is paired with a simple topping, like a smack of vegan cashew sour cream and a zesty dollop of fresh guacamole. Impress friends and make these for a dinner party, or just for yourself – you won’t regret it.
Pulled Jackfruit Tacos with Guacamole
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-5
Ingredients:
Pulled Jackfruit Filling:
1 can young green jackfruit, drained and rinsed
2 tsp extra virgin olive oil
1/2 cup yellow onion, sliced
2 garlic cloves, minced
1 tsp chili powder
1/2 tsp cumin
1 tsp paprika
1/4 tsp sea salt
1/4 cup veggie broth
1 tsp tamari
1 tsp maple syrup
1 Tbsp chipotles in adobo sauce (optional)
Guacamole:
1 avocado
1/2 tomato, diced
1 Tbsp red onion, minced
2 Tbsp cilantro, roughly chopped
1 lime, squeezed
Pinch of sea salt and pepper
Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Savoy cabbage, thinly sliced
Cilantro, roughly chopped
Directions:
Pulled Jackfruit Filling:
1. Once jackfruit is drained and rinsed, chop it up into thin pieces.
2. Heat a pan over medium, add 2 tsp of extra virgin olive oil and saute the yellow onion in the pan for 5 minutes until translucent, then saute the garlic for another minute.
3. Add the jackfruit, spices, broth, tamari, maple syrup and adobo sauce.
4. Bring to a boil, then reduce to a simmer on low heat until the liquid is absorbed, this takes about 15 minutes. Keep uncovered.
5. Once the jackfruit softens, shred it by pulling apart with two forks, it will resemble pulled pork.
Guacamole:
1. While the jackfruit is simmering, prep the guacamole.
2. Slice the avocado in half, scoop it into a bowl and mash it. Add the remaining ingredients and mix until well combined.
Assembly:
1. Warm the tortillas slightly, if needed.
2. Spoon a good amount of jackfruit filling onto the tortillas, sprinkle on sliced cabbage and cilantro. Dollop guacamole on top.
Crispy Cauliflower Tacos with Mango Salsa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-5
Ingredients:
Crispy Cauliflower Filling:
1/2 head cauliflower, chopped into florets
1 cup almond meal
1/2 tsp granulated garlic powder
1 tsp chili powder
1/2 tsp paprika
1/4 tsp turmeric powder
1/4 tsp sea salt
1 cup non-dairy milk, like unsweetened almond milk
1/2 cup brown rice flour
1/2 lemon, juiced
2-3 tsp extra virgin olive oil
Mango Salsa:
1 mango, diced
1 tomato, diced
1/3 cup green or purple cabbage, thinly sliced
2 Tbsp red onion, minced
2 Tbsp cilantro, roughly chopped
1/2 lime, squeezed
1 tsp extra virgin olive oil
Pinch of sea salt and pepper
Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Cilantro, roughly chopped
Directions:
Crispy Cauliflower Filling:
1. Chop the cauliflower into florets.
2. In a bowl, combine the almond flour and spices, mix well so the spices are dispersed throughout. In a separate bowl add the non-dairy milk, brown rice flour and lemon juice.
3. Have a tray lined with parchment paper ready for the next step.
4. Dip the florets in the milk mixture, shake off excess, then coat in the almond flour mixture and place onto the tray. Repeat until all cauliflower is coated.
5. Drizzle 2-3 tsp of extra virgin olive oil on top of cauliflower to allow for even more crisping.
6. Bake in the oven at 375ºF for 25-30 minutes until golden and crisp.
Mango Salsa:
1. While the cauliflower is baking, prep all salsa ingredients and place them in a bowl, mix well so everything is combined.
Assembly:
1. Warm the tortillas slightly, if needed.
2. Spoon a hefty amount of salsa onto each tortilla, place 3-4 crispy cauliflower florets on top and garnish with fresh cilantro.
Lentil Walnut Tacos with Cashew Sour Cream
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4-5
Ingredients:
Lentil Walnut Filling:
1 cup cooked green lentils
1 cup walnuts
1 tsp cumin
1 tsp smoked paprika
1.2 tsp granulated garlic powder
1/2 tsp dried oregano
1/4 tsp sea salt
1 tsp tamari
1 Tbsp extra virgin olive oil
2 tsp lime juice
Cashew Sour Cream:
1/2 cup cashews, soaked for 15 minutes or up to overnight
2 Tbsp lemon juice
Pinch of sea salt
1 tsp apple cider vinegar
4 Tbsp non-dairy milk
Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Red peppers, thinly sliced
Radishes, thinly sliced
Fresh cilantro, roughly chopped
Directions:
Lentil Walnut Filling:
1. Cook 1/2 cup dried green lentils, submerge with water, bring to a boil, cover and simmer for 15-20 minutes until soft and cooked.
2. Pulse the walnuts in the food processor until crumbled into small pieces; don’t over process or you’ll end up with walnut butter!
3. Place 1 cup of cooked lentils and the rest of the ingredients into the food processor with the crumbled walnuts and pulse a few times until lentils are slightly chopped up and all of the ingredients are combined well.
4. Spread the mixture on a baking sheet lined with parchment paper and roast in the oven for 20 minutes at 375ºF. After the lentil and walnut filling is roasted, it will resemble ground meat.
Cashew Sour Cream:
1. While the filling is in the oven, prepare the cashew sour cream.
2. Soak the cashews for 15 minutes or up to overnight in water. If you’re only soaking for 15 minutes, use hot water.
3. Drain the water and place cashews in the food processor with the rest of the sour cream ingredients, blitz until smooth.
Assembly:
1. Warm the tortillas slightly, if needed. You can wrap a few tortillas in aluminum foil and place them in the oven for 5-10 minutes at 350ºF.
2. Spoon a desired amount of lentil walnut filling into the center of each tortilla. Top with sliced red peppers, radishes and cilantro.
3. Either dollop cashew sour cream on top, or place it in a piping or ziplock bag, cut a little hole at one end and squeeze it over.
Discover more delicious plant-based mains with 20 Easy Vegan Weeknight Dinner Recipes.