These easy vegan tacos are one of our favorite vegan taco recipes. It’s easy to make and something the whole family can enjoy. With crispy seasoned soy curls, a black bean salsa, and an avocado sauce, you can make this into tacos, bowls, nachos, or whatever you want.
I am definitely one of those who could potentially eat tacos every day, not just on taco Tuesday.
Unfortunately, my family likes variety, so that doesn’t happen. I still slip them in a vegan taco night every week for sure!
I like to try different taco recipes to switch it up; I have been working on these awesome vegan tacos for a while now.
I feel like they are finally up to blog-worthy status to share with you awesome folks.
What I like about these meatless tacos is that they have a lot of different flavors going on.
You have the soy curls (my favorite meat substitutes) that bring their own flair, the black bean and corn salsa, and the creamy avocado sauce! Yum!
The ingredient list looks intense but rest assured, it actually comes together fairly quickly.
I like to give all these lovely ingredients time to marinate, so I typically will make this in the morning or early afternoon.
So when it comes to dinner time, I am only cooking the soy curls, but the main mess is over within the morning.
My 9-year-old says this is his favorite vegan taco recipe.
I can’t blame him, it’s pretty tasty, and I may or may not have been sneaking bites of crispy soy curls.
What ingredients do you need for these easy vegan tacos?
Check out the recipe card at the bottom of this post for the full recipe.
*Don’t be alarmed by this LONG list, it’s mostly spices, and if you don’t have all the spices, you could use taco seasoning in a pinch.
- Butler soy curls
- lime juice, fresh
- chili powder
- onion powder
- garlic powder
- black pepper
- black beans
- Kite Hill plain vegan yogurt
- ripe avocados
- fresh cilantro
- Corn tortillas
How do you make these healthy vegan tacos?
Take a medium bowl and place your dried soy curls in it.
Take hot water, pour over the soy curls, and let sit for 10 minutes.
While the soy curls are rehydrating, make your sauce.
Take all the “taco” ingredients minus the soy curls and, combine, set aside.
After the 10 minutes is up, strain the soy curls.
This is the most important part squeeze all the liquid you can out of the soy curls. I usually use my clean hands for this, then place the soy curls in a clean bowl.
Now take the sauce and combine it with the soy curls until they are all coated.
Cover and place in the fridge, preferably for a few hours.
While the soy curls are marinating, make your avocado sauce.
Take a small blender or food processor and combine all the sauce ingredients until smooth.
Let this sit in the fridge and marinate as well.
Now make your salsa.
Strain your can of black beans and canned corn or cut the corn kernels off if you’re using fresh corn, then combine all salsa ingredients and stir—place in the fridge.
After a few hours, it’s time to start cooking.
Take a medium pan and spray with cooking spray or add a little bit of olive oil or vegetable oil.
Cook the soy curls on medium heat, stirring for about 10 minutes until they start to get a little crispy.
Remove from heat and set aside.
How do you serve this vegan taco recipe?
Start assembling the tacos.
Take a warmed tortilla and place the taco filling, soy curls, salsa, and avocado sauce, and serve.
You can add your favorite toppings (but I think they are perfectly tasty without them).
Here are some ideas;
- chopped red onion
- avocado slices
- bell peppers
- vegan cheese
- vegan sour cream
- refried beans
- cherry tomatoes
- pico de gallo
These are all great options.
You can also eat these as a burrito bowl instead of tacos or use hard taco shells to switch it up.
How do you store leftovers?
Store the soy curls, bean salsa, and avocado dressing separately in airtight containers in the fridge for up to 5 days, except for the sauce that might get a little weird with the avocado.
The sauce would be safe to eat just might not taste good.
Can you freeze this meal?
I would not freeze this one. You can freeze the soy curls, but the salad and the sauce would be best made fresh.
Want some more vegan Mexican food recipes?
- 2 cups Butler soy curls
- 3 TB lime juice, fresh
- 2 TB oil
- 1 tsp sugar
- 1 tsp salt
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp black pepper
- 2 tsp oil
- 1/2 cup corn
- 1/2 cup black beans
- 1/4 tsp salt
- 1/2 tsp cumin
- pinch of pepper
- 1/4 cup Kite Hill plain vegan yogurt
- 1 small avocado or half a large
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup cilantro
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1 TB lime juice, fresh
- 1 TB oil
- Corn Tortillas
- red onions, chopped optional
- cilantro, chopped, optional
- Take a medium bowl and place your dried soy curls in it. Take hot water, pour over the soy curls, and sit for 10 minutes. While the soy curls are rehydrating, make your sauce. Take all the "taco" ingredients minus the soy curls and, combine, set aside.
- After the 10 minutes is up, strain the soy curls. This is the most essential part squeeze all the liquid you can out of the soy curls. I usually use my clean hands to place the soy curls in a clean bowl. Now take the sauce and combine it with the soy curls until they are all coated—cover and place in the fridge, preferably for a few hours.
- While the soy curls are marinating, make your Avocado sauce. Take a small blender or food processor and combine all the sauce ingredients until smooth. Let this sit in the fridge and marinate as well.
- Now make your salsa. Combine all ingredients and stir.
- After a few hours, it's time to start cooking. Take a medium pan and spray with cooking spray. Cook the soy curls on medium heat, stirring, for about 10 minutes until they get a little crispy. Remove from heat and set aside.
- Start assembling the tacos. Take a warmed tortilla, place the soy curls, salsa, and avocado sauce, and serve. You can add chopped onions or cilantro if desired.
See the blog post for recipe Q&A
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 326Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 3mgSodium: 1107mgCarbohydrates: 29gFiber: 8gSugar: 9gProtein: 8g
The calories are computer generated and may not be 100% accurate.
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