Let’s Have a Vegan Taco Party!

We live in a divided time, but there are some things we can all rally around. Tacos are among those things. Everyone loves tacos, and vegan tacos can be so deliciously easy to make! Here are some ideas for a build-your-own taco menu!

A basic taco only has a few components:

That’s really it! Grab your tortilla of choice, and let’s make some vegan tacos, y’all.

Refried beans are a classic taco filling, and you can make them in the slow cooker!

Refried beans are a classic taco filling, and you can make them in the slow cooker!

The Star of Your Vegan Tacos

These are the central ingredients that you build the rest of you vegan tacos around. Beans tend to rule the day, but they don’t have to be the main event in your taco! Here are some great recipes for vegan tacos fillings, some beany, some not.

Springtime Spiced Black Beans – Flavorful black beans are a classic taco filling and so easy to make! If you don’t want to cook from dry, you can use the same technique with two 15 ounce cans of black beans. Instead of simmering for 40 minutes, cook for 10-15 minutes to meld the flavors.

Slow Cooker Refried Beans – Ginny is a slow cooker queen, and these beans are just phenomenal. Cook them up over the weekend and freeze until you’re ready to make tacos!

Seitan – Make your own or buy it pre-made. This dough, made from vital wheat gluten, has a surprisingly meat-like texture.

Vegan ‘Ground Beef’ Recipe

by Ecorazzi for Care2

Tofu, peanut butter and spices team up to create these taco-rrific crumbles!


  • 6 tablespoons soy sauce (nama shoyu)
  • 1 tablespoon almond or peanut butter
  • 1 teaspoons cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 400 grams extra-firm tofu (14-15 ounces)
  • 1 tablespoon olive oil


  1. Preheat oven to 400 degrees Fahrenheit. Mix all ingredients except tofu and oil in a small bowl. Set aside.
  2. Take the tofu and wrap it in a few layers of paper towels, then place it on a plate. Take a pan and push down on the wrapped tofu until the paper towel has sufficiently soaked in the tofu’s liquid. Unwrap the tofu and crumble it into a medium bowl. Pour the soy sauce mixture over the tofu and fold until everything is evenly combined.

Roasted Broccoli and Potatoes

One of my favorite taco places here in town offers broccoli or potatoes as a main taco fillings, and they’re so good! But why choose one when you can have both? Here’s my recipe for roasted broccoli and potatoes, perfect for taco-stuffing. You can use cauliflower in place of broccoli, if that’s more your jam.


  • 2 cups broccoli, cut into small florets
  • 2 red potatoes, 1/2″ diced
  • 1 shallot, chopped
  • 1/4 cup olive oil
  • 1/2 teaspoon each chipotle chili powder and turmeric


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Toss all of the ingredients together in an oven-safe baking dish and bake for 45 minutes to an hour, until the potatoes cook through and brown slightly.

BBQ Jackfruit

recipe by Zoe Eisenberg, Care2

Top this flavorful filling with crunchy, fresh veggies and some creamy, sliced avocado.


  • 1 tablespoon olive oil
  • 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced
  • 1 (4-ounce) can chopped mild or hot green chiles, drained
  • 1 cup barbecue sauce
  • 1 tablespoon tamari
  • 2 teaspoons prepared yellow mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon onion powder
  • Salt and ground black pepper
  • 4 sandwich rolls, split and toasted


  • Heat the oil in a saucepan over medium heat. Add the jackfruit and chiles and cook, stirring, for 3 minutes. Stir in the barbecue sauce, tamari, mustard, paprika, liquid smoke, onion powder, and salt and pepper to taste. Cook, stirring occasionally, to heat through and blend the flavors, about 8 minutes. Mix well, adding a little water if the mixture is too dry. Taste and adjust the seasonings, if needed.
  • When ready to serve, spoon the mixture onto the rolls and serve hot.
Add some extra veggies to your vegan tacos!

Add some extra veggies to your vegan tacos!

Extra Veggies for Your Vegan Tacos

You can go all out and make some fancy veggie toppings or keep it simple. Here are some super simple, chop-and-stuff ideas. Below this list, you’ll find a couple of recipes for more fancy veggie taco toppings.

  • shredded lettuce, salad greens, or spinach
  • pea shoots, sunflower sprouts or alfalfa sprouts
  • shredded carrots
  • sliced onion or green onion
  • sliced tomato
  • sliced avocado
  • shredded cabbage
  • black olives
  • chopped cucumber
  • chopped cilantro
  • sliced bell peppers (raw or sauteed)
  • jalapenos – chopped, sliced or pickled

Want to get fancy? Try one of these delicious toppings!

Chili-Lime Kale Salad

Yield: 2-4 servings; Prep Time: 10 minutes


  • 2 packed cups chopped kale
  • juice of 1 fresh lime
  • 1 chopped green onion
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 teaspoon olive oil
  • 1 cup shredded carrots


  1. In a large bowl, combine the kale, lime juice, green onion, chili powder, cumin, garlic powder, and olive oil. With clean hands, massage the kale until it turns a beautiful bright green and begins to wilt.
  2. Stir in the carrots.

Red Cabbage, Carrot, Cilantro Slaw

by Eve Fox, Care2


  • 2 cups grated or finely shredded carrot
  • 2 cups finely shredded red cabbage (I used my handy-dandy mandolin – makes it a breeze!)
  • 1/4 cup fresh cilantro, washed, dried and chopped
  • 1/4 cup rice wine vinegar (also known as just rice vinegar – they’re the same thing but they’re NOT the same thing as rice wine or mirin which is really good stuff, but something altogether different)
  • 1/2 tablespoon sugar, maple syrup, or apricot jam, to taste
  • 1/2 teaspoon toasted sesame oil (you can also use peanut or olive oil)
  • 1/4 teaspoon salt, or to taste


  1. Combine the carrot, cabbage and cilantro in a bowl. Mix the other ingredients together and stir to allow the sugar (if you use sugar) to dissolve.
  2. Toss it all together and stir to combine.
You don't have to get fancy, if you don't want to. A basic salsa fresca adds umami and freshness to your vegan tacos.

You don’t have to get fancy, if you don’t want to. A basic salsa fresca adds umami and freshness to your vegan tacos.

Sauces for Your Vegan Tacos

I’m lumping sauce and cheese together here, because you can use one or both on your vegan tacos. Here are some of my favorites!

Vegan Queso - This is a vegan blender cheese sauce that gives you the best of everything: a creamy texture and the flavorful goodness of salsa.

Salsa - Of course, you can also skip the creamy factor and go right for the fresh, salsa goodness. KD Angle-Traegner wrote a great guide to making your own salsas from scratch!

Easy Guacamole

recipe from Glue & Glitter, used with permission

No taco is complete without guac, in my estimation. Making guac from scratch is ridiculously easy!


  • 1 Haas avocado, peeled, pitted, and chopped
  • 1 green onion, chopped
  • 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
  • 1/2 a jalapeno, seeded and minced
  • juice of 1 fresh lime
  • 1/4 cup fresh cilantro, chopped (You can use dried, but I don’t recommend it in this case.)


  1. Use a fork to mix and mash everything together in a bowl. You can mash a lot for a smoother guac or a little if you like big pieces of avocado in there. It’s up to you!
  2. Refrigerate until you’re ready to serve.

Related at Care2

Grab your tortilla of choice, and let's make some vegan tacos, y'all.

Image Credits: All images via recipe authors, used with permission.


Martha P
Martha P1 months ago

thank you for posting

Ingrid A
Past Member 3 months ago

Thank you

Jack Y
Jack Y8 months ago


Jack Y
Jack Y8 months ago


John J
John J8 months ago

thanks for sharing

John J
John J8 months ago

thanks for sharing

Mia G
Past Member about a year ago

thank you

Sonia M

Thanks for sharing

Jerome S
Jerome S2 years ago


Jim Ven
Jim Ven2 years ago

thanks for sharing.