• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel

Courtney's Homestead

menu icon
go to homepage
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Vegan
    • Contact
    • DIY
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Dinner recipes

    Published: May 3, 2020 · Modified: Jan 4, 2023 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Easy Vegan Tacos

    Sharing is caring!

    44 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    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. 

    vegan tacos in a taco holder with a bowl of black beans and corn on a white background.

    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.

    vegan tacos in a taco container with the ingredients in the background.

    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
    • oil
    • sugar
    • salt
    • chili powder
    • paprika
    • onion powder
    • garlic powder
    • cumin
    • coriander
    • black pepper
    • corn
    • 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. 

    vegan soy curl tacos on a taco holder on a white background.

    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
    • cilantro
    • 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?

    • Vegan Lentil Tacos
    • Easy Vegan Mexican Rice
    • The Best Vegan Nachos
    Awesome vegan tacos

    Easy Vegan Tacos

    These tasty vegan tacos are made with marinated soy curls, topped with a black bean and corn salsa, drizzled with an avocado dressing.
    5 from 2 votes
    Print Pin Rate
    Course: All Recipes
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 32 minutes minutes
    Servings: 4 people
    Calories: 326kcal
    Author: Courtney Hunter

    Ingredients

    Taco meat

    • 2 cups Butler soy curls
    • 3 TB lime juice fresh
    • 2 TB oil
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 2 teaspoon chili powder
    • 1 teaspoon paprika
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon cumin
    • ¼ teaspoon coriander
    • ¼ teaspoon black pepper

    Bean Salsa

    • 2 teaspoon oil
    • ½ cup corn
    • ½ cup black beans
    • ¼ teaspoon salt
    • ½ teaspoon cumin
    • pinch of pepper

    Avocado Sauce

    • ¼ cup Kite Hill plain vegan yogurt
    • 1 small avocado or half a large
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • ¼ cup cilantro
    • ¼ teaspoon onion powder
    • ¼ teaspoon cumin
    • 1 TB lime juice fresh
    • 1 TB oil

    For serving

    • Corn Tortillas
    • red onions chopped optional
    • cilantro chopped, optional

    Instructions

    • 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.

    Notes

    See the blog post for recipe Q&A

    Nutrition

    Serving: 1grams | Calories: 326kcal | Carbohydrates: 29g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 3mg | Sodium: 1107mg | Fiber: 8g | Sugar: 9g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    Awesome Vegan Tacos

    More Dinner recipes

    • vegan broccoli rice and cheese casserole
      Vegan Broccoli and Rice Casserole
    • Vegan Frito Pie Recipe
      Vegan Frito Pie
    • vegan cheeseburger egg rolls
      Vegan Cheeseburger Egg Rolls
    • vegan black eyed peas
      Vegan Black Eyed Peas in the Instant Pot

    Sharing is caring!

    44 shares
    • Share
    • Tweet

    Filed Under: All Recipes, Bean dishes, Dinner recipes, Mexican Dishes

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

    Fall Favorites

    • Single slice of vegan pumpkin pie on a blue plate.
      Easy Vegan Pumpkin Pie
    • One slice of vegan apple pie on a blue plate with vanilla ice cream and a caramel drizzle.
      Easy Vegan Apple Pie
    • Vegan Apple Cider donuts cut in half, stacked on top of each other.
      Vegan Apple Cider Donuts
    • Single vegan pumpkin cookie on a white background with some cookie crumbs around it and a cinnamon drizzle on the cookie.
      Vegan Pumpkin Cookies

    Most Popular Recipes

    • pink sugar cookie on a cooling rack.
      Easy Vegan Sugar Cookies
    • vegan beef and broccoli close up shot.
      Vegan Beef and Broccoli
    • vegan cornbread
      The Best Vegan Cornbread
    • vegan waffles
      Amazing Vegan Waffles

    Courtney's Homestead is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to http://www.amazon.com



    Footer

    ↑ back to top

    About

    • Accessibility
    • Terms and Conditions
    • Privacy Policy + Cookie Policy

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Instagram

    Contact

    • About Me
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Courtney's Homestead

    44 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.