What do vegans put in their tacos?

Vegan tacos are all about bold flavors and creative fillings! Roasted vegetables (like cauliflower, mushrooms, or sweet potatoes) bring depth and texture, while legumes like black beans, chickpeas, or lentils add protein. Many recipes also use tofu, tempeh, or walnuts for a hearty bite, and toppings like avocado, pico de gallo, pickled onions, and creamy sauces make every bite fresh and flavorful. The key? Layering flavors and textures for a taco that’s just as satisfying as the original.

What can I use instead of meat in tacos?

There are so many delicious plant-based alternatives! Roasted cauliflower (like in this recipe!) has a great texture and soaks up smoky spices beautifully. You can also try shredded jackfruit for a pulled pork-style taco, crispy tofu crumbles, or mushrooms sautéed with taco seasoning for a rich, umami-packed filling. If you’re looking for something protein-heavy, lentils or walnuts mixed with spices can create a ground “meat” texture that works beautifully in tacos.

What is the best sauce for vegan tacos?

The best sauce for vegan tacos depends on the flavor you want! A chipotle crema adds smoky heat, while a classic avocado crema brings a fresh, creamy contrast. For nutty depth, try a tahini-lime sauce or cashew crema, or go bright and spicy with salsa verde or pickled jalapeño sauce. No matter your choice, a good sauce ties everything together!

Vegan Taco Recipe With Smoky Roasted Cauliflower

Description

Smoky, spicy, and ridiculously easy—this vegan taco recipe is all about bold flavors with minimal effort. Roasted cauliflower brings the charred, crispy edges, while a creamy chipotle sauce ties everything together in the best way. Perfect for weeknights, meal prep, or when you just need tacos (aka always).

Ingredients

For the Roasted Cauliflower:

1 medium head cauliflower, cut into small florets
2 tablespoons neutral oil (canola, grapeseed, or avocado oil)
1 chipotle pepper from canned chipotles in adobo, finely minced
1 tablespoon adobo sauce (from the same can)
½ teaspoon sea salt
Freshly ground black pepper, to taste

For the Chipotle Sauce:

7 ounces vegan sour cream
1 chipotle pepper from canned chipotles in adobo sauce
1 teaspoon minced garlic
2 teaspoons fresh lime juice
Sea salt, to taste

For Assembling the Tacos:

8 small corn tortillas, warmed
1 ripe avocado, sliced
A handful of fresh cilantro leaves
Lime wedges, for serving

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Instructions

Roast the Cauliflower:

Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, toss the cauliflower florets with oil, minced chipotle pepper, adobo sauce, salt, and black pepper until evenly coated.
Spread the cauliflower in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and slightly crispy.

Make the Chipotle Sauce:

In a small food processor or blender, combine the vegan sour cream, chipotle pepper, garlic, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt or lime juice if needed.

Assemble the Tacos:

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or directly over a gas flame for a slight char.
Spread a spoonful of the chipotle sauce on each tortilla, then top with roasted cauliflower, avocado slices, and fresh cilantro.
Serve immediately with lime wedges on the side for extra brightness.

Recipe Tweaks & Options:

Make it crispier? Roast the cauliflower at 425°F or broil for the last 2–3 minutes.
Lower the spice? Reduce the chipotle or skip the adobo sauce.
More heat? Add a pinch of cayenne or extra chipotle to the sauce.
Meal-prep friendly? Roast the cauliflower and make the sauce ahead—store separately and assemble fresh for best texture.

Notes

Storage & Reheating:

Cauliflower: Store roasted cauliflower in an airtight container in the fridge for up to 4 days.
Chipotle Sauce: Keeps well for up to 1 week in a sealed jar.
Roasted cauliflower freezes well! Spread on a baking sheet to freeze individually, then transfer to an airtight container. Reheat in the oven at 400°F for 10 minutes for the best texture. The chipotle sauce isn’t ideal for freezing, but you can make it fresh in minutes.
Reheating: For best texture, reheat cauliflower in a skillet over medium heat or in the oven at 350°F for 5–10 minutes. Avoid microwaving, as it softens the edges.

Make-Ahead Tips:

Prep in Advance: Roast the cauliflower and blend the sauce ahead of time. Just warm the tortillas and assemble when ready to eat!

Gluten-Free Option:

Use 100% corn tortillas or your favorite certified gluten-free option.

Air Fryer Variation:

For extra crispiness: Air-fry seasoned cauliflower at 400°F for 15 minutes, shaking halfway through.

Easy Customizations:

Boost the protein: Add black beans or refried beans to make these tacos more filling.
Switch up the toppings: Try pickled red onions, shredded cabbage, or a drizzle of hot sauce for extra flavor.
Sauce swap: Prefer a homemade option? Use a cashew-based crema instead of vegan sour cream.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baked, Roasted
Cuisine: American, Mexican-Inspired