It’s Taco Tuesday!

I’ve been trying to eat mostly vegan (if not, vegetarian) for a year and a half now, and I can easily say that vegan or vegetarian tacos are one of my favorite things to make. The awesome thing is, there are so many options out there – delicious ones – and I wanted to round up FIVE of my favorite vegan taco recipes so far.

Here they are, in no particular order:

Vegan Cauliflower Tacos with Garlic Sauce by Vegan Heaven

I made these last night! I admit, I was slow to get on the cauliflower taco train, but it’s so crazy how much it feels like you’re eating meat or seafood. I was able to get most of the ingredients at Aldi (always a win) and I served them with rice and beans and some store-bought mango salsa. Get the recipe here.

Corn & Green Bean Tomatillio Tacos by Love & Lemons

I had these on my “to try” list for so long, and I’m glad I finally did because they are so good! I wasn’t sure what to expect with the green beans, but they are quite yummy. I love tomatillio salso, so it was impossible to go wrong there. The original recipe (find it here) is technically vegetarian since it includes cheese, but I simply excluded it – more on this a little later. I served this up with pinto beans on the side!

Roasted Cauliflower Tacos with Chipotle Romesco by Minimalist Baker

Okay, I love the Minimalist Baker for all of my simple vegan recipe needs – so, I put all of my trust in her, as this was the first cauliflower taco recipe I tried. Now, I have a bit of a confession to make: sometimes I cut corners on recipes. If a recipe calls for something different (that I don’t already have) or something hard to find, I’ll omit it. But I have really been trying not to do that, because sometimes that little thing or ingredient makes all the difference – and that’s the case with this romesco. I thought, how could this tomato sauce made from almonds be all that great? WRONG. It is great, and so worth it (and not hard to make)! These tacos are spicy and yummy, and would be delicious in the fall (or any time, obviously) – here’s the recipe.

Spice Sweet Potato & Grilled Portobello Tacos by Cocoon Cooks

Ok scratch what I said above because I didn’t grill my portobellos in this recipe – I live in an apartment complex/don’t have a grill of my own/I’m too lazy to walk to the pool and use the shared grill, but I sauteed mine – and it was still amazing. These tacos are spicy (which I love) and very filling between the cashews and the sweet potato. I served them with a side of coconut rice (from Chrissy Tiegen’s cookbook, “Cravings”). So good! Get the taco recipe here.

Crunchy Black Bean Tacos by Pretty Plain Janes

This is another vegetarian recipe, but you can easily sub out the cheese for vegan cheese if you want. This recipe was a little out of my comfort zone frying the tortillas, but it’s well-worth it in the end. These tacos taste like they are from a restaurant and I absolutely love the crunch combined with the heat from the jalapenos! I served these with a simple avocado salad (red onion, tomato, avocado, cilantro, with lime juice) Yum! Get the taco recipe here.

Before I wrap this up – I often get questions about vegan cheese. Honestly, I find that cheese is often unnecessary (and I do love cheese), but I have found a few goods brands that I like for certain recipes. For Mexican food, especially burritos and enchiladas, I usually get the Go Veggie brand shredded cheddar. It’s the closest thing to actual cheese, and it’s good when mixed in with other ingredients.

Got any vegan taco recipes I should try? Let me know! I’m always looking for new ones!