The idea for these 5 Ingredient Vegan Tacos from Fresh off the Grid was inspired by a 10-day road trip. Because meats like asada, ground beef and carnitas take longer to cook and require a cooler, the author uses Bobs Red Mill Texturized Vegetable Protein. The TVP is combined with taco seasoning, minced onion, black beans and toppings in a corn tortilla for the ultimate camping on-the-go meal.
These Vegan Keto Stuffed Avocado Tacos will have you rethinking everything you know about traditional tacos. The team at Sunwarrior uses our TVP combined with spices, tomatoes, onion, cilantro, jalapeo, limes, garlic and almond milk to create a masterful version of their own taco. Once the mixture is made, its placed in the hollow of each avocado and drizzled with cilantro lime dressing. If youre looking for a taco filled with healthy fats that will leave you glowing from the inside out, this might be just the ticket!
Our friends Jasmine and Chris from Sweet Simple Vegan put their own twist on veggie taco recipes with these Vegan Potato Tacos, complete with a brussels sprouts slaw and homemade quinoa tortillas. The end result is vibrant, packed with flavor and vegan, too! They start with a base of quinoa tortillas made from our own Bobs Red Mill Quinoa Flour and Gluten Free 1-to-1 Baking Flour. From there, they make a potato and black bean filling, top it with a sweet and tangy apple cider vinegar slaw and add toppings like diced avocado, hot sauce and fresh cilantro.
In this recipe for Lime and Cornmeal Crusted Potato Tacos from Brandi of The Vegan 8, the potatoes are crusted with Bobs Red Mill Cornmeal to create a crispy and wonderful texture. Her idea came from the cornmeal-crusted tilapia she used to eat in the pastand were so glad it did (because these tacos are divine). Add extra lime wedges, some avocado and a spread of Brandis 5-Minute Mexican Tahini Sauce for a delightfully savory taco.
These Vegan Taco Cups from Ashley of Eat Figs Not Pigs might just be one of the cutest and most charming vegan Mexican food recipes weve ever encountered. Theyre great as a snack or appetizer for a party, and as Ashley notes, theyre so good, people might not even realize theyre vegan at all. To keep in line with the vegan theme, make sure to drizzle with vegan sour cream and use vegan cheese, too. Garnish your cup with diced fresh tomatoes and youre in for a tasty vegan treat!
The only thing better than tacos are breakfast tacos, and these Vegan Breakfast Tacos are the ultimate healthy morning indulgence. They incorporate a vegan tofu scramble complete with turmeric, hummus, tofu and nutritional yeast alongside bacon chickpeas and roasted tomatoes. You can serve these crazily creative tacos in corn tortillas garnished with avocado, parsley, lime juice, dairy-free yogurt and sliced radishes. Dont forget that piping hot mug of coffee and almond or coconut milk creamer, too!
Thought you couldnt have beer battered fish tacos that were vegan? Think again! These Vegan and Gluten Free Beer-Battered Fish Tacos are actually made with battered tempeh and a creamy sauce of vegenaise, Tofutti sour cream, lime, oregano and cumin. Top it all with shredded cabbage, find a nice spot on the beach (either in reality or in your mind) and sail away to a summertime land of fish tacosvegan fish tacos, that is.
These Grilled Zucchini Socca Tacos are made with Bobs Red Mill Garbanzo Bean Flour and a mixture of zucchini, black beans and avocado as a protein-packed filler. Theyre topped with a cabbage and scallion slaw with a hint of spice and are surprisingly filling and satisfying all at the same time. As the headnote mentions, you can use grilled chicken in place of zucchini for the meat lovers in the household, and you can also save the socca tortillas to eat with hummus and veggies as a snack the following day.
If theres a vegan taco fit for a Super Bowl party, its without a doubt these Buffalo Cauliflower Tacos (to make them vegan, just hold the Greek Yogurt Ranch). Kelly from Nosh and Nourish uses Bob's Red Mill 1-to-1 Gluten-free Baking Flour, milk, water, lemon pepper, sea salt, half a head of cauliflower, buffalo sauce, sweet kernel corn, diced cilantro, mixed greens and gluten free tortillas to bring these buffalo cauliflower beauties to life. If you cant fathom the thought of eating them without the creamy ranch sauce, just make your own homemade version.
When asked what her favorite Bobs Red Mill product is, Sara Herman of starving_to_strong stated, I use [coconut flour] in almost ALL my baking! And we understand why! These Coconut Flour Wraps (or crepes) utilize Saras beloved coconut flour as the perfect vessel for your tacos! The best part is that all you need to make them (in addition to the coconut flour) is baking soda, sea salt, lemon juice, non-dairy milk and egg whites. Fill them with the vegan mixture of your choosing and enjoy.
For another unique version of tortillas, try these Simple Paleo Tortillas from Steph Gaudreau. Theyre made with coconut flour, too, and a mixture of eggs, ghee, water, arrowroot powder and sea salt. As Steph states, make a double or triple batch then freeze the extras for later (after thawing, theyll be flexible and ready for your next taco adventure).
Whether youre already a seasoned pro when it comes to vegan cooking or youre just getting started with exploring the world of things like TVP and veggies in place of meat, we hope this article has inspired a newfound love for vegan tacos.
Have you ever made vegan tacos? If so, how did you spice things up? Feel free to share your ideas with us in the comments below.
From all of us at Bobs Red Mill, happy taco making! We know whatever you create, it will be delish!
