Don’t wait until Taco Tuesday to break out these brilliant, bite-sized meatless treats! No tortillas needed to apply for these crispy cups made from wonton wrappers that hold all the savory, spicy goodness within. Turn any meal into a fiesta, whether it’s a party, potluck, or weeknight dinner for the family. Vegan taco cups are the versatile snack or starter that will steal the show.
Whether you prefer crunchy shells or soft tortillas, you’ll get the best of both worlds here. Crispy edges give way to a warm, gooey interior for a wholly satisfying experience. Believe it or not, they’re even as much fun to make as they are to eat!
Let’s get cookin’!
Vegan taco cups are a fun and crispy twist on classic tacos, made with crunchy wonton wrappers and a flavorful, plant-based filling. Here’s why you’ll be hooked:
Like standard tacos, the sky is the limit when it comes to garnishes and accompaniments. Anything goes, and there are tons of opportunities for variation, even in the base ingredients. You could make these wonton taco cups every day of the year and never eat the same thing twice! Here are the main components:
Vegan taco cups are a fun and crispy way to enjoy all your favorite taco flavors in a bite-sized package. Baked wonton wrappers create the perfect crunchy shell, while a savory plant-based filling makes them satisfying and delicious. They’re easy to assemble, great for parties, and a tasty twist on classic tacos!
Step 1: Cook Your Meatless Crumbles – Cook the crumbles according to package instructions.
Once they’re cooked, add minced garlic and a can of drained fire-roasted tomatoes. Cook until all the liquid has evaporated.
Step 2: Prepare the Wonton Wrappers – Keep your wonton wrappers covered with a moist kitchen towel so they don’t dry out. Lightly oil the cupcake tins to prevent sticking.
Step 3: Assemble the Taco Cups – Stack two wonton wrappers in each tin, overlapping the corners to form a sturdy base. Add the filling, letting its weight press the wrappers into the cup shape—no need to press with your fingers!
Finally, Step 3: Bake Until Crispy – Bake until golden brown, then remove them from the pan right away to keep them crisp. Letting them sit too long will make them soften from steam.
Vegan taco cups are even more delicious when served with the right toppings, dips, and sides. Whether you build a DIY taco cup bar, pair them with fresh salsa and guacamole, or add a spicy kick, there are so many fun ways to enjoy them. These crispy, bite-sized tacos are perfect for any occasion and easy to customize for everyone’s taste:
Let the taco cups cool completely before storing them to keep them from getting soggy. Place them in an airtight container and store them in the fridge for up to 3 days. To reheat and keep them crispy, bake them at 350°F for about 5 minutes or air-fry them for a couple of minutes until warm and crunchy again!
Yes! To make these taco cups gluten-free, use gluten-free wonton wrappers or small corn tortillas cut into circles and pressed into the muffin tin. Also, double-check that your vegan beefy crumbles, seasoning, and other ingredients are certified gluten-free. Bake as usual for a crispy, delicious taco cup!
You can swap vegan beefy crumbles for several tasty alternatives! Try cooked lentils, mashed black beans, or shredded tofu for a hearty and protein-packed filling. Chopped mushrooms or walnuts also work well if you want a meaty texture with a bit of crunch!
If you make this Vegan Taco Cups recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
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Question, I used TVP for my taco “meat” and wantons were gooey on the bottom. (top was nicely crispy) any way to fix this? They were fabulous anyway and would highly recommend them!
Hi Cindy, I’m glad you still enjoyed them! I’m wondering if the TVP had too much moisture and caused the goeeyness? I’m not sure how you prepared it but after rehydrating, I would try pressing out excess moisture and then sauteeing it in a pan for a few minutes to dry it out even more before adding to the wonton cups. Hope this helps! 🙂
Can I make these ahead of time?
Hi Katherine, you can prep the filling the night before and then assemble and bake the day of. If you assemble too soon the wonton wrappers may become soggy. This hasn’t been tested but you can try baking ahead of time and then pop them in the oven again for 5-10 minutes before serving to heat through and crisp up. If you try this route, please let us know how it turns out for you!
Hi!
Can these be prepped a night before and then baked the next day?
Hi! Can I prep these the nigh before and pop them in the oven the next day?
Hi Lexi, you can prep the filling the night before and then assemble and bake the day of. I wouldn’t recommend assembling too soon, or else the wonton wrappers may become soggy and won’t crisp up as desired.
These look so cute & delicious
These are SUCH a fun vegan appetizer! It’s crazy how simple they are to make. Perfect for superbowl or any parties!
The BEST vegan appetizers! It’s so hard to stop eating them – they are just THAT good! Mmmmmmm!
Love how cute these are! Definitely going to be a hit next time I host. Thank you!!
These are so elegant and delicious! I love that extra protein punch too! Yes…Superbowl snack and Valentine’s cocktail party!
Perfect Superbowl snack!
These are such a great idea!