Enjoy the heartiest tacos without feeling guilty afterwards with this recipe for healthy, sustainable, and delicious Vegan Tacos.
Who says vegan food has to be a compromise? If you ask me, every restaurant these days should have at least a few vegan options on the menu. I’ve been saying this for years. And I’m not just talking about french fries or bland salads. I mean delicious, complex dishes that any diner would appreciate. Luckily, I’d say we’re almost there, as most establishments seem to have gotten the memo. Vegan food and culture is here to stay.
These tacos are exactly what I’m talking about. Maybe a decade or two ago we would have settled for boring tofu tacos, but these days, our vegan palates are more refined. We want rich flavors without sacrifice, and I’m here to bring you just that. Of course, if you really want to have a “meaty” flavor in your tacos, you can opt for one of the numerous meat replacement products that have hit the store shelves. But can I be honest? I really don’t like plant-based “meat.” It feels as though it’s trying to be something it’s not — offering up the impression of meat rather than a legitimate substitute. Maybe in a few years I’ll have changed my tune, but for now, I don’t really want something that pretends to be something else. If I want something meaty, I’ll opt for a woodsy mushroom cooked with rich seasoning, not a fake sausage patty.
This dish takes that route in that it offers the heartiness of meat without trying to be too “meaty” in its flavor. Instead, we’re using quinoa, nutritional yeast, and great seasoning to create a truly enjoyable dish that boasts subtle and complex flavors.
What Kind of Salsa Should I Use?
It’s totally up to you, although for this dish, choosing a salsa that is a bit smoother and less chunky will give you the best results. If you’re short on time, feel free to grab a jar of grocery store salsa, opting for whatever flavor profile you enjoy the most. For me, that’s usually a spicier salsa with habaneros, but I know that’s not a universal preference. That’s why, whenever I have company over, I go with a milder salsa to ensure I don’t alienate my guests with something too overwhelming.
Ingredients
- 1 cup quinoa (tri-color, white, or red)
- 1 cup vegetable broth
- 3/4 cup water
- 1/2 cup salsa (choose your favorite variety)
- 1 tablespoon nutritional yeast
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
How to Make Vegan Tacos
Step 1: Begin by heating a medium saucepan over medium heat. Once hot, add the rinsed quinoa and toast for 4-5 minutes, stirring frequently to prevent burning.
Step 2: Pour in the vegetable broth and water, and bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover with a lid, and simmer for 15-25 minutes, or until the liquid is fully absorbed. Fluff the quinoa with a fork, then let it rest off the heat for 10 minutes with the lid slightly ajar.
Step 3: While the quinoa is resting, preheat your oven to 375°F.
Step 4: Transfer the cooked quinoa to a large mixing bowl and add the salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil. Stir well to combine all the ingredients.
Step 5: Spread the quinoa mixture onto a baking sheet that’s been lightly greased or lined with parchment paper.
Step 6: Bake in the preheated oven for 20-35 minutes, stirring once halfway through, until the quinoa is golden brown and fragrant. Watch closely to avoid burning.
Step 7: Serve the quinoa taco meat in taco shells or use it as a topping for nachos, salads, tostadas, or in enchiladas. Enjoy your meal!
FAQs & Tips
How do I prep and store these tacos?
This is probably one of my all-time favorite meal prep dishes because it’s so easy and tastes just as great leftover as it does fresh. Simply store your filling in the fridge in an airtight container. When it’s time to eat, heat it up in the microwave, toss on a tortilla, and you’re good to go. For bonus points, char your tortillas before eating, and top with cilantro and lime juice.
Can I use regular rice instead of quinoa?
Sure, but be warned, you’ll get a much chewier bite than you would with quinoa. This dish aims to replicate a chorizo-style Mexican street taco, but it’s also very flexible and won’t end up with bad results if you mix and match to your liking or needs.
Which toppings should I use?
The go-tos for tacos like these are fresh lime juice, cilantro, and avocado, but you can also add Pico de Gallo or a tangy sauce. Because the filling is very earthy and rich, opt for a fresher, vibrant topping to round out the dish.
Serving Suggestions
This dish is great for parties or big family dinners, and because the filling is so delicious and hearty, you really can’t go wrong serving this to just about anyone, from meat lovers to vegans. Better yet, serve this to your carnivore friends and watch as they devour them without a second thought.
But if you’re dining alone, this is a great meal-prep dish that makes for easy lunches, even for the office. Just fill an airtight container with the filling, wrap some tortillas in foil, bring a sandwich bag of lime wedges or cilantro, and you have a gourmet food truck meal at the office!
Vegan Tacos
Ingredients
- 1 cup quinoa tri-color, white, or red
- 1 cup vegetable broth
- 3/4 cup water
- 1/2 cup salsa choose your favorite variety
- 1 tablespoon nutritional yeast
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
Instructions
- Begin by heating a medium saucepan over medium heat. Once hot, add the rinsed quinoa and toast for 4-5 minutes, stirring frequently to prevent burning.
- Pour in the vegetable broth and water, and bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover with a lid, and simmer for 15-25 minutes, or until the liquid is fully absorbed. Fluff the quinoa with a fork, then let it rest off the heat for 10 minutes with the lid slightly ajar.
- While the quinoa is resting, preheat your oven to 375°F.
- Transfer the cooked quinoa to a large mixing bowl and add the salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil. Stir well to combine all the ingredients.
- Spread the quinoa mixture onto a baking sheet that’s been lightly greased or lined with parchment paper.
- Bake in the preheated oven for 20-35 minutes, stirring once halfway through, until the quinoa is golden brown and fragrant. Watch closely to avoid burning.
- Serve the quinoa taco meat in taco shells or use it as a topping for nachos, salads, tostadas, or in enchiladas. Enjoy your meal!
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