Vegan Taco Tuesday Recipes

Whether you’re a newbie to the vegan game or a plant-based O.G., you can make Taco Tuesday the tastiest day of the week! This dish is fun, flavorful, and healthy with fresh salsa, guacamole, and cilantro rice. We’ve put together this handy vegan taco guide to make sure you have the freshest ideas possible!

Together these ingredients make a dynamite dish, but they can also be incorporated into other meals and snacks like quesadillas, burritos, nachos—you name it! Listed below, you will find each component of these mouth-watering tacos that can be prepped ahead of time. Served with salty tortilla chips or even an ice-cold margarita, these tacos are a surefire way to enjoy a weekday fiesta!

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Taco Seasoning and Filling

Author: Michelle Cehn

5 from 7 votes

Have a craving for tacos? This taco seasoning and filling recipe will hit the spot! Great for preparing in bulk as well and perfect for a party. Enjoy!

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Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6

Ingredients

Taco “Meat” Filling

• ▢ ¼ cup water
• ▢ 1 11-ounce package ground beef alternative
• ▢ 2 tablespoons olive oil

Taco Seasoning (Dry)

• ▢ ¼ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon red pepper flakes
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon sea salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon oregano
• ▢ 1½ teaspoon chili powder
• ▢ 1½ teaspoon cumin

Instructions

• Add the olive oil and 1 package of vegan ground meat alternative to a saucepan on medium heat.
• Use a spatula to gently break apart the crumbles to heat evenly.
• Add the taco seasoning to the saucepan.
• Stir in the water until the taco seasoning is distributed evenly.
• Heat until most of the water has cooked off.
• Set to low heat until ready to serve.

Notes

• The dry taco seasoning can be prepped ahead of time and stored in an airtight container.

Nutrition

Calories: 72kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.01mg | Sodium: 311mg | Potassium: 52mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 435IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg

Course — dinner, Lunch

Cuisine — Mexican

Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

Fresh Salsa

Prep Time: 10 minutes         Cook Time: 0 minutes       Total Time: 10 minutes                  2 servings

Instructions

1. Dice your tomatoes and place into a medium-sized bowl.
2. Dice your onions and add to the tomatoes.
3. Mince fresh cilantro and stir into the tomatoes and onions.

Notes

Ingredients

• 1 cup of white or brown rice, rinsed
• 2 cups of water
• 1 tablespoon of minced cilantro
• sea salt (to taste)

Instructions

1. Bring 2 cups of water to a boil.
2. Add rice to the water, and let boil for 1 minute
3. Lower heat and cover tightly with a lid.
4. Cook rice until light and fluffy.
5. Add the cilantro and salt.

Notes

• Rice can be prepared ahead of time and stored in the refrigerator.
• Rice is cooked properly when you can put a fork in the middle of the pot and it stands upright.

Seasoned Black Beans

Prep Time: 0 minutes         Cook Time: 5-90 minutes      Total Time: 5-90 minutes         6 servings

Cheese/Toppings

1 cup of Cheese (My favorite for tacos is Follow Your Heart Vegan Gourmet Cheddar Shreds or shred up Daiya Medium Cheddar Style Blocks)

Putting It All Together…

Once you have your components prepped and heating (or re-heating), put your taco shells in a 350 degree oven for 5-10 minutes to make them warm and crunchy. If you’re using soft taco shells, they will need less time to warm up.  My favorite way to put together a taco fiesta is to set out all of the components in separate bowls, and letting my fellow diners put together their own versions of a perfect taco.

Want something different? Try lining an oven safe bowl with a large tortilla and baking it until it’s crispy. Fill it up with the awesomeness listed above for a filling, fun Chipotle-esque burrito bowl. For an appetizer or snack, try making a bean dip with guacamole, salsa, beans, and cheese and serve with warm tortilla chips. Want a quesadilla? Fill one side of a large tortilla with the seasoned vegan meat filling, beans, and cheese. Fold the other side on top of the filling to create a quesadilla, and warm it up in a skillet until the cheese melts and the tortilla is golden brown. Serve it up with fresh salsa, guac, and cilantro rice for a homemade quesadilla that will rival all others!

How about something you can wrap up and take with you? Wrap everything in a large tortilla and you have a burrito that’s healthier and fresher than anything you could go buy. Nacho time? Preheat your oven to 350 degrees. Spread out tortilla chips on a baking sheet, and put the seasoned vegan meat and/or beans and cheese on top. Bake for 10 minutes or until the cheese melts into bubbly deliciousness.  Serve these bad boys up with some guac and salsa, and you have nachos that beat even the best restaurants out there. Try the taco seasoning on some Gardein Grilled Chicken Strips or stir it into some Tofutti Better Than Sour Cream to add flavor to any meal.  For a light lunch or dinner, try the cilantro rice with beans and salsa for a light and fresh take on good old rice ‘n beans.

There are so many options to make Taco Tuesday one of the best nights of the week! I want to see your favorite Mexican plant-based meals! If you try out these recipes or create your own, post a pic on Instagram (shout out @worldofvegan so we’re sure to see it!) and use the tag #vegantacofiesta, so vegheads from all over the world can check out what’s on your plate.

Vegan Taco Guide written by Julie Massa and edited by Amanda Meth. Cover photo from Canva.com. Please note that this article may contain affiliate links which supports our work at World of Vegan.