3 Incredible Vegan Taco Recipes

Incredibly delicious vegan taco recipes that are perfect for summer! Choose from spicy crispy cauliflower tacos, double wrapped corn salad and black bean tacos, or ceviche salad and guacamole tacos. Or make all three recipes! They’re all vegan, nut-free, and gluten-free friendly. These vegan taco recipes are legit amazing. Each of them is so unique,…

Incredibly delicious vegan taco recipes that are perfect for summer! Choose from spicy crispy cauliflower tacos, double wrapped corn salad and black bean tacos, or ceviche salad and guacamole tacos. Or make all three recipes! They’re all vegan, nut-free, and gluten-free friendly.

These vegan taco recipes are legit amazing. Each of them is so unique, flavorful, and fun, and I know you’ll love each of them.

All of these taco recipes are vegan and nut-free, are either gluten-free or easy to make gluten-free, (and two out of the three recipes are also soy-free). So they taste indulgent but are actually quite healthy!

If you try out one of these recipes, be sure to let me know on Youtube or down below in the comments :)

Double Wrapped Black Bean and Corn Salad Tacos

In these double wrapped tacos, a soft corn tortilla gets spread with refried black beans, which become the “glue” that helps them adhere to the hard taco shell. It makes for an excellent combination of textures, or as my boyfriend says, “it makes tacos even more fun.”

I’ve included an easy homemade refried bean recipe, but to keep things simple, I used canned organic refried black beans and spruced them up with a little fresh lime juice.

The star(s) of these tacos are the corn and the cilantro crema. If fresh corn is available, I highly recommend using that, as it really takes the flavor of these tacos over the top.

Crispy Spicy Cauliflower Tacos

These Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw are a little more special than your average weeknight bean tacos. They’re made with crispy baked cauliflower that’s battered and dredged in bread crumbs, then coated in a buttery hot sauce. The cauliflower is crispy and sticky, spicy and a little sweet.

To balance the cauliflower’s spiciness, the tacos are topped with a refreshing jicama-carrot slaw that is summer in a bowl. And finally, topped with an incredibly delicious no-cook 5-minute cilantro crema.

Vegan Ceviche Tacos with Guacamole

This recipe is a remix on classic ceviche–a Latin American dish made of fresh raw fish marinated in citrus juices, chili peppers–but it’s 100% vegan. Hearts of palm are surprisingly meaty and hearty and make an excellent substitute for white fish. I love using hard taco shells because the crunch is the perfect contrast to the creamy guacamole and the buttery hearts of palm. Feel free to use any hard taco shells, or if you want to avoid fried food, make your own hard taco shells using my easy trick!

3 Incredible Vegan Taco Recipes: Double Wrapped Black Bean and Corn Salad Tacos

5 from 1 vote
In these double wrapped tacos, a soft corn tortilla gets spread with refried black beans, which become the “glue” that helps them adhere to the hard taco shell. It makes for an excellent combination of textures, or as my boyfriend says, “it makes tacos even more fun.”
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Diet Vegan
Keyword: gluten-free, nut-free, soy-free
Serving size: 4

Ingredients

Tacos Ingredients

  • Corn Salad (recipe below)
  • Cilantro Crema (recipe below)
  • Refried Black Beans (store-bought, or recipe below)
  • Soft corn tortillas (can substitute flour tortillas if not gluten-free)
  • Hard taco shells (I used these, which are corn-based; you can also try grain-free taco shells such as this; or, try the homemade taco shells in the third recipe below)

Corn Salad Ingredients

  • 1/2 of a small red onion, thinly sliced
  • 2 small jalapeño peppers (or 1 ½ medium, thinly sliced into rounds)
  • 3 ½ tablespoons lime juice, plus more for serving
  • 3 tablespoons extra virgin olive oil, divided
  • Kosher salt or sea salt to taste
  • Freshly cracked black pepper to taste
  • 4 ears of corn
  • 1 pint of cherry tomatoes ~280g, sliced in half or quarters

Cilantro Crema Ingredients

  • 1/2 cup water (120 mL), more to thin as needed
  • 1 cup (130g) hemp seeds (also known as hemp hearts)
  • 6 tablespoons freshly squeezed lime juice
  • 1 heaping cup (15g) fresh cilantro leaves
  • ½ teaspoon ground cumin
  • 3 garlic cloves, roughly chopped
  • 1 jalapeño pepper, roughly chopped (remove seeds for mild version, or use 2 peppers for a spicy version)
  • 1/2 teaspoon sea salt
  • Freshly cracked black pepper to taste
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil (optional but adds a nice richness)

Refried Black Beans Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce / 440g) can black beans, drained and rinsed
  • 2 bay leaves
  • 2/3 – 1 cup (160-240 mL) water, vegetable broth, or canned bean liquid
  • Kosher salt or sea salt to taste
  • Freshly cracked black pepper to taste
  • 1 tablespoon fresh lime juice

Instructions

Tacos Directions

  • Place a few corn tortillas on a damp paper towel and fold up the towels to seal the tortillas. For three tortillas, microwave for 20 to 25 seconds.
    NOTE: This step is important to soften up the tortillas and make them more pliable; otherwise, they can be too dry and crack when wrapping them around the hard taco shell. If using flour tortillas, you can probably skip this step.
  • Spread some of the Refried Black Beans on one side of a soft corn tortilla. Place a hard taco shell, upright, in the center of the soft corn tortilla. Fold up both sides of the soft tortilla and gently press the refried beans onto the hard taco shell to seal, starting at the bottom and working your way up to the top. The refried beans should stick and help hold the double taco together.
  • Fill the tacos. Using a slotted spoon (to prevent getting a lot of the liquid from the corn salad into the tacos), add some of the Corn Salad into each hard taco shell. Generously dollop the Cilantro Crema on top. Serve and enjoy!

Corn Salad Directions

  • In a large bowl, mix together the sliced red onions, sliced jalapeños, 3 ½ tablespoons lime juice, and 2 tablespoons of the extra virgin olive oil. Season with salt and pepper and let marinate for at least 20 minutes (or up to 1 hour), until the onion is softened.
  • Meanwhile, shave the corn kernels from the ears of corn. To see how I do this, watch the video. Set aside half of the kernels.
  • Heat a cast iron skillet over medium high heat. Once hot, add the remaining 1 tablespoon olive oil. Add the remaining half of the corn kernels. Cook for 3-5 minutes, tossing once or twice, until the corn is charred in some spots.
  • Add the charred corn and the raw corn to the large bowl with marinated onions. Add in the sliced cherry tomatoes. Season to taste with salt and pepper and a squeeze of extra lime juice.

Cilantro Crema Directions

  • Pour the water into a high-powered blender. Add in the remaining crema ingredients and blend until smooth and creamy, scraping down the sides as you go. Taste for seasonings, adding more salt or lime juice as needed.

Refied Black Beans Directions

  • Heat the oil in a large frying pan over medium heat. Once the oil is hot, add the garlic. Cook for 1-2 minutes, stirring frequently, until golden brown.
  • Add the oregano, chili powder, and cumin and cook for 30-60 seconds until fragrant, stirring frequently. Add in the drained beans, bay leaves, and water or broth. Cook for 5-10 minutes, or until the beans are warmed through.
  • Using an immersion blender or a potato masher, mash most of the beans, but leave some beans whole for texture. If the beans appear dry, add more water or broth as needed to moisten. Continue to cook the beans, stirring often, for 2-4 more minutes.
  • Season the beans with salt and pepper to taste. Turn off the heat, and stir in the lime juice.

3 Incredible Vegan Taco Recipes: Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw

5 from 16 votes
These Crispy Spicy Vegan Cauliflower Tacos are so flavorful that no one will miss the meat! Made with crispy baked cauliflower coated in a buttery hot sauce, a cooling jicama-carrot slaw, and a delicious cilantro crema. Vegan, nut-free, soy-free, and easy to make gluten-free.
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Course: Dinner, Lunch
Cuisine: Mexican-inspired, New American
Diet Vegan
Keyword: cauliflower, gluten-free, nut-free, slaw, soy-free
Serving size: 4

Ingredients

Ingredients (Tacos)

  • Crispy Spicy Cauliflower (recipe below)
  • Jicama-Carrot Slaw (recipe below)
  • Cilantro Crema (recipe below)
  • Soft corn tortillas for serving

Crispy Spicy Cauliflower

  • 1 medium cauliflower head
  • 3/4 cup (90g) all-purpose flour (for gluten-free, use white rice flour or all-purpose gluten-free flour)
  • 1 ¼ teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 3/4 cup (180ml) unsweetened nondairy milk, such as cashew milk, oat milk, or almond milk (use oat milk to keep nut-free)
  • 2 cups (120-130g) panko bread crumbs (for gluten-free, use gluten-free panko)
  • 4-6 tablespoons hot sauce of choice (I use Cholula; tailor the amount based on (1 how spicy your hot sauce is and (2) your own spice tolerance)
  • 3 tablespoons vegan butter (use soy-free vegan butter to keep soy-free)
  • 2 tablespoons coconut sugar (or any sugar/sweetener)

Jicama-Carrot Slaw

  • 2 ½ tablespoons freshly squeezed lime juice
  • 1 ½ tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper
  • 1 pound jicama
  • 3 medium carrots, grated (or you can buy pre-shredded carrots)
  • 1/2 cup fresh cilantro, chopped finely
  • 1/4 cup fresh mint, slivered
  • 1 jalapeño pepper, de-seeded and minced (keep the seeds only if you love spicy food, as the cauliflower is quite spicy)
  • 3 Medjool dates, finely chopped (can substitute with a swirl of maple or agave syrup)

Cilantro Crema

  • 1/2 cup (120 mL) water, more to thin as needed
  • 1 cup (130g) hemp seeds (also known as hemp hearts)
  • 6 tablespoons freshly squeezed lime juice
  • 1 heaping cup (15g) fresh cilantro leaves (leaves only, not stems - they can be bitter)
  • ½ teaspoon ground cumin
  • 3 garlic cloves, roughly chopped
  • 1 jalapeño pepper, roughly chopped (remove seeds for mild version, or use 2 peppers for a spicy version)
  • 1/2 teaspoon sea salt
  • Freshly cracked black pepper to taste
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil (optional but adds a nice richness)

Instructions

Directions (Tacos)

  • Optional. Heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to ip them after 30 to 45 seconds or when small brown spots appear, and cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or in foil to keep them warm.
  • To assemble. Top each tortilla with a few pieces of the Crispy Spicy Cauliflower, top with a few spoons of the Jicama-Carrot Slaw, then drizzle some Cilantro Crema on top.

Directions (Crispy Spicy Cauliflower)

  • Preheat the oven to 425°F/218°C. Line 1 or 2 rimmed sheet pans with parchment paper (you might only need 1 if your cauliflower is small).
  • Cut the cauliflower into small florets. For cutting technique, watch the video above at starting at the 4:40 mark. Place the florets in a large bowl.
  • Whisk together the flour, salt, pepper, onion powder, and smoked paprika to combine. Pour in the nondairy milk and whisk until no large clumps remain. Pour the batter over the cauliflower florets, tossing with your hands to coat each piece.
  • Place the panko bread crumbs in a shallow bowl or pie plate. Working in batches, dip the battered cauliflower in the panko and toss to coat, ensuring each floret gets a decent amount of breadcrumbs on it.
  • Spread out the coated cauliflower florets on the lined baking sheets, allowing space so that they don’t touch. Bake in the preheated oven for 20 minutes.
  • Meanwhile, make the hot sauce. Add the vegan butter, hot sauce, and coconut sugar to a small saucepan over medium heat. Whisk together, just until the butter is melted, then take off the heat. Or melt the ingredients together in the microwave.
  • After the 20 minutes is up, take the cauliflower out of the oven. Drizzle the hot sauce mixture on top of the florets, and toss to coat using your hands or a pastry brush. Return the baking sheets to the oven and bake for another 10 minutes, until the cauliflower is deeply golden brown in some spots and tender when pierced with a fork.

Directions (Jicama-Carrot Slaw)

  • In a small bowl, whisk together the lime juice, extra virgin olive oil, salt and pepper.
  • Peel the jicama. Slice the jicama into round slices, then cut into thin strips. For a visual on how to do this, watch the video.
  • Place the jicama slices, shredded carrots, cilantro, mint, jalapeño, and chopped dates in a large bowl. Pour the lime dressing on top and toss well to coat. Season to taste with salt and pepper.

Directions (Cilantro Crema)

  • Pour the water into a high-powered blender. Add in the remaining crema ingredients and blend until smooth and creamy, scraping down the sides as you go. Taste for seasonings, adding more salt or lime juice as needed.

3 Incredible Vegan Taco Recipes: Vegan Ceviche Tacos with Guacamole

5 from 1 vote
This recipe is a remix on classic ceviche–a Latin American dish made of fresh raw fish marinated in citrus juices, chili peppers–but it’s 100% vegan.
Prep Time: 1 hr
Cook Time: 10 mins
Total Time: 1 hr 10 mins
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Diet Vegan
Keyword: ceviche, gluten-free, nut-free, vegan tacos
Serving size: 4

Ingredients

Taco Ingredients

  • Ceviche Salad (recipe below)
  • Guacamole (recipe below)
  • Hard Taco Shells (store-bought, or recipe below)

Ceviche Salad Ingredients

    Marinade

    • 4 tablespoons freshly squeezed lime juice
    • 5 tablespoons freshly squeezed orange juice
    • 1/2 tablespoon extra virgin olive oil
    • 2 ½ teaspoons white miso paste
    • 1 heaping tablespoon dulse flakes (if not available, you can substitute this with a sheet of roasted nori; you’ll need to grind up the nori in a spice grinder or food processor)
    • 1 (14-ounce / 400g) can hearts of palm, drained and thinly sliced in rounds
    • Half of 1 (15-ounce / 440g) can chickpeas, drained and rinsed
    • 6 ounces (175g) cherry tomatoes or grape tomatoes, quartered
    • 1/2 of a small red onion, diced
    • 1-2 jalapeño peppers, finely chopped (use 1 for mild heat)
    • Half of a medium-large English cucumber, finely chopped
    • 1/2 cup tightly packed fresh cilantro (~8g), finely chopped
    • 1/2 teaspoon fine sea salt, plus more to taste
    • Freshly cracked black pepper to taste

    Guacamole Ingredients

    • 3 ripe medium avocados
    • 1 large juicy lime, juiced
    • 1 jalapeño, diced (or add a pinch or two of cayenne pepper)
    • 2 garlic cloves, crushed
    • ¼ cup fresh cilantro, chopped
    • Kosher salt or sea salt to taste
    • Freshly cracked black pepper to taste

    Hard Taco Shells Ingredients

    • Soft corn tortillas
    • Taco holder tray

    Instructions

    Ceviche Salad Directions

    • Make the marinade. Whisk together the lime juice, orange juice, EVOO, miso paste, and dulse flakes. It will take some vigorous whisking to break up the miso paste (it’s easier to do so if the miso is at room temperature).
    • In a large mixing bowl, mix together the sliced hearts of palm, chickpeas, tomatoes, red onion, jalapeño peppers, cucumber, and cilantro.
    • Pour the marinade over the hearts of palm salad and stir to evenly coat. Season with the salt and pepper, taste the salad, and adjust the seasonings accordingly. Cover the bowl and marinate in the fridge for at least 1 hour.

    Guacamole Directions

    • Scoop out the avocado flesh into a bowl. Squeeze the lime juice on top. Add the jalapeños, garlic, and cilantro, and mash everything up with a fork until smooth but there are still some rough chunks. Season to taste with salt and pepper.

    Hard Taco Shells Directions

    • Preheat the oven to 375°F/190°C.
    • Place a few corn tortillas on a damp paper towel and fold up the towels to seal the tortillas. For three tortillas, microwave for 20 to 25 seconds.
    • Immediately transfer the tortillas to a taco holder tray. Bake in the preheated oven for 8 to 10 minutes, until crispy and golden brown. Use immediately, as they will soften over time if they sit out for too long.

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    7 comments on 3 Incredible Vegan Taco Recipes

    1. Riki

      The crispy cauliflower tacos!!! Made these several months ago and my family still talks about them. The hot cauliflower and cooling cilantro crema hits it out of the park.

    2. Jenn

      I made the cauliflower tacos with regular slaw as I didn’t have a jicama. I also substituted the hot sauce for sriracha in the sauce, so flavorful and so amazing! My absolute favourite vegetarian Taco to date!!! Thank you so much Nisha ❤️

    3. Kelly

      Made the cauliflower tacos tonight and they were AMAZING! Very filling but still fresh and light. My non vegan fiancé & 3 year old ate every bite and already want it on the menu for next week. Definitely worth making!

    4. Zita

      I made the cauliflower tacos, w/ jicama slaw and the cilantro creme. Worth every step! These are my new favorite vegetarian/ vegan tacos. I’ve been singing it’s praises to everyone. I want to try the corn/ black bean ones next! Thank you!!

    5. lelinds

      I made the Crispy Cauliflower Tacos with Jicama-Carrot Slaw tonight: WOW.
      But when will I learn that when Nisha says "spicy", she means SPICY! (and I even omitted the jalepeno!) These have heat, and tons of flavor!
      These tacos really are perfect: the crunch on the cauliflower, the char on the tortilla, the cool starchy jicama, and the mouth watering crema are seriously to die for! New summer favorite! (My husband had THIRDS!)
      Thanks Nisha!

    6. Laura

      We made the cauliflower tacos (without the jicama since we didn’t have any) and this is now my favorite way to eat cauliflower. Cauliflower is generally pretty meh to me but I had to try this recipe when I saw it. Worth making for sure

    7. Erin

      We made the cauliflower tacos with the jicama slaw and cilantro crema tonight for dinner. SO good! Restaurant worthy (which is great since home is now our main restaurant!). Can’t wait to try the others!

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