Tacos are a great family friendly meal, perfect for busy weeknights and entertaining. Filled with grains, beans, fruits, veggies, herbs, and spices, plant-based tacos are affordable, easy to pull together, and fun to eat. Here are some of our favorite vegan taco recipes guaranteed to get your taste buds tingling and your mind thinking of all the great combinations to try. As an added bonus all the recipes are oil-free, so they’re healthy, too!
In this plant-based take on chorizo tacos, a richly spiced mix of mushroom, chickpeas, and walnuts stands in for the meat and is combined with steamed potato and onion for a hearty, melt-in-your-mouth filling.
The hero ingredient in these tantalizing tacos is delicata squash. Roasted with onion wedges, lime juice, and chili powder, and stuffed into corn tortillas along with a five-minute black bean–corn salsa and avocado, each bite is like a sweet, smoky tidbit of heaven. Note: Delicata squash are named for their thin, “delicate,” edible skin—no peeling required!
Exploding with the spirit of summer, these sensational tacos are packed with orange-infused grilled peach, tender red bell pepper, and chewy barley. One reader notes, “I’m framing this recipe and hanging it in my kitchen (I’m not kidding). … I won’t share with anyone how many I ate the first time I made them.”
Succulent, spicy, and seriously satisfying, it’s hard to believe these tasty tacos—featuring jarred chipotle salsa, black beans, roasted corn, cabbage, and cauliflower—are ready in just 25 minutes. One reader writes, “Very easy to make! The chipotle salsa and fresh cabbage really go well together!”
These delectable rustic lentil tacos from plant-based heroes Rip and Jane Esselstyn are made using pantry staples such as canned refried beans, taco seasoning, and cooked lentils, which means you can whip them up on a whim—perfect for days when planning has eluded you.
Broaden your taco routine to include crispy tostadas: The tostada base looks and tastes great, and all you have to do is bake corn tortillas for 5-7 minutes in the oven, rather than heat them in a pan. This tasty recipe uses a combination of mashed chickpeas and fresh grilled corn for a succulent, sweet, and creamy topping. Note: If you don’t have fresh corn, use frozen fire-roasted corn, or even just plain frozen corn.
In these vibrant tacos, a bounty of quick-steamed veggies, such as butternut squash, chard, mushrooms, broccoli, and carrots, are given tangy stir-fry flavor with a sauce featuring ginger, garlic, tamari, and rice vinegar.
Prepare to be dazzled by these rainbow-colored tacos packed with a delicious mix of mango, black beans, bell pepper, avocado, red onion, and lime juice. Added bonus: They’re ready in just 10 minutes. One reader remarked, “This was simple to put together and absolutely delicious!”
In this simply delicious 30-minute meal, refried black beans seasoned with onion, garlic, and cumin lend a comforting earthy flavor and pair perfectly with fresh salad ingredients such as lettuce, tomato, and green onion. A fan writes, “These are SO good. We’ve made them twice already.”
We thought this close cousin to the taco deserved a spot in this roundup. The orange zest and juice in this recipe brighten the dish and elevate the ordinary black bean to new heights. These taquitos are also great for hearty snacking.
The meaty flavor of lentils combines with onion, garlic, and taco seasoning in these satisfying tacos that are quick enough to serve midweek and tasty enough to serve to guests. If you like a little heat, be sure to add jalapeño; otherwise, just leave it out. Note: In this recipe, you’ll cook the lentils from scratch but still have it on the table in 35 minutes.
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.