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Ok I said I don’t like burritos with tortillas, but I do like tacos with tortillas :-). My tacos are made with soy meat, but you can definitely use crumble tofu or cooked TVP (textured soy protein). I added readymade taco seasoning, but this can be substituted with a mixture of cumin powder, chili powder and some dried oregano or marjoram.

Great for weeknight meals and since I don’t like the fuss of wrapping in tortilla, I cook some rice; top it with the taco “meat” and all the other toppings for lunch the next day. Yumm.

Print Recipe
Vegan Tacos Yum
Vegan Tacos
Course main course
Cuisine mexican
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 6 ” 10 Corn Tortillas
  • 1 pkg Soy ground meat – (I used Lightlife)
  • 1 Pepper – small, chopped fine
  • 1 Onion – medium, chopped
  • 1 Carrots – small, grated (Optional)
  • 2 cloves Garlic , minced
  • ¼ cup Tomato puree
  • 2 - 3 tbsps Taco Seasoning
  • to taste Salt
Toppings:
  • 1 Avocado – diced
  • 10 Grape Tomatoes – halved
  • 4 Scallions – chopped
  • Lettuce – shredded
  • ¼ cup Sour Cream (Vegan)
Course main course
Cuisine mexican
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 6 ” 10 Corn Tortillas
  • 1 pkg Soy ground meat – (I used Lightlife)
  • 1 Pepper – small, chopped fine
  • 1 Onion – medium, chopped
  • 1 Carrots – small, grated (Optional)
  • 2 cloves Garlic , minced
  • ¼ cup Tomato puree
  • 2 - 3 tbsps Taco Seasoning
  • to taste Salt
Toppings:
  • 1 Avocado – diced
  • 10 Grape Tomatoes – halved
  • 4 Scallions – chopped
  • Lettuce – shredded
  • ¼ cup Sour Cream (Vegan)
Vegan Tacos
Instructions
  1. Heat 1 tbsp oil in a pan; add onions, peppers and carrots (if using) and sauté on medium flame till the veggies are tender, about 8-10 minutes.
  2. Add minced garlic and cook for another couple of minutes.
  3. Add the soy meat (or cooked TVP), crumble with back of the spoon and cook for 4-5 minutes.
  4. Next add tomato puree, taco seasoning and ¼ cup water; cover and simmer for 8-10 minutes. If the mixture is too wet, cook uncovered till the extra water evaporates. Season with salt, keep in mind taco seasoning has quite a bit of salt, so adjust accordingly. Keep aside.
  5. Corn tortillas are quite fragile if not warmed before hand. Heat a skillet on medium-high flame and warm the tortillas on both sides until very slightly browned and pliable. Pile all the toppings and enjoy.
Recipe Notes

This is of to Vaishali for her Its a Vegan World: Mexican event.

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10 thoughts on “Vegan Tacos”

  1. That is always good to keep everything in seperate bowl. So we can fill according our wish! They are appetizing 🙂

  2. I don’t the smell tortilla’s, I must be crazy. I make chapathi’s and use them instead 😀 The taco’s look yummy though, I’ve never used soy meat until now, din’t know such a product existed either 😀 Will look for it at the store this time 🙂

  3. hi pavani..

    Thank you for stopping by..you have a very nice blog too..lot of different cuisine recipes..i would love to revisit again dear..Tacos looks yumy..you know burritos n tacos are my fav..whenver i went out i used to go taco bell evry time..and eat some burrito/tacos he he ..nice recipes n they are tempting me 🙂

  4. Those beautiful and colorful tacos look so very appetizing. And the soy protein makes them so healthy! Thanks for this lovely recipe, Pavani.

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