Is there any day more exciting than Taco Day? No. Tacos are quite possibly the world’s most perfect food: soft, chewy tortilla wrapped around something spicy and delicious and topped with anything and everything. But the days of mystery meat tacos slathered in bright orange taco seasoning are in the past. We’ve got some delicious vegan taco recipes that will have the whole family coming back for seconds.

Vegan Tacos

 

Vegan Pinto Bean Tacos

These tacos are gorgeous and simple. It’s just pinto beans cooked up with a homemade mix of taco seasonings (don’t buy the packet–just combine cumin, chili powder, paprika, salt and pepper to taste and cut out all those preservatives). The pinto beans have a meaty texture that almost mimics ground beef or turkey. Serve these in vegan taco shells, as in the picture, or try wrapping them in lettuce leaves for a crunchy and healthy twist on the classic.

Garbanzo Bean Tacos

Typically, garbanzo beans (also known as chickpeas) are found in Middle Eastern and Greek cuisine. But with the right seasoning, they fit in perfectly with Mexican food. This recipe calls for store bought taco seasoning, but again, feel free to make your own. You might be surprised by the addition of tamari soy sauce to the mix, but it adds that essential “umami” or savory quality. The chickpeas are crunchy, so try topping this with creamy guacamole for that textural contrast.

Soft Tacos with Chickpeas and Cauliflower

This recipe is definitely the most ambitious. It calls for making your own tortillas, using a batter made of mung beans and lentils. It makes for a delicious tortilla, but don’t feel obligated to make your own. Most store-bought tortillas are vegan, but make sure you double check to make sure. The filling is a tasty combination of chickpeas (we’re telling you, they make awesome tacos) and cauliflower. Try topping these with vegan sour cream, which is made from cashews and adds a great nutty quality.

What’s your favorite vegan taco recipe?

Summertime is the perfect time to try this tasty recipe featuring Randall Beans

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