Sundays are perfect for relaxing, gathering with family, and enjoying delicious meal
These 15 vegan taco recipes turn ordinary weekends into flavorful celebrations.
From smoky jackfruit fillings to zesty black bean combinations, each recipe is crafted to be hearty, healthy, and plant-based.
Using fresh vegetables, legumes, and bold spices, these tacos deliver vibrant flavor and satisfying textures.
Whether you’re a seasoned vegan or simply exploring plant-based meals, these Sunday tacos are perfect for brunch, lunch, or dinner.
They’re easy to prepare, fun to eat, and bursting with flavor.
15 Delicious Sunday Vegan Taco Recipes to Try
Vegan tacos prove that plant-based meals can be flavorful, hearty, and fun.
These 15 Sunday recipes offer a variety of fillings, sauces, and toppings to suit every taste.
From creamy avocado spreads to smoky grilled vegetables, there’s a taco for everyone.
Experimenting with these recipes makes Sundays more exciting and meals more colorful.
Whether for family, friends, or solo indulgence, these vegan tacos are satisfying and nourishing.
Enjoy each bite knowing it’s both delicious and cruelty-free.
Celebrate Sundays with vibrant, plant-based taco creations.
Smoky Jackfruit Sunday Tacos
The Smoky Jackfruit Sunday Tacos are tender, flavorful, and packed with a smoky, tangy taste.
Young jackfruit simulates shredded meat texture, making these tacos hearty and satisfying.
They are perfect for a weekend meal with bold spices and a smoky barbecue twist.
These tacos are rich in plant-based protein, colorful, and irresistibly flavorful.
Ingredients:
- 2 cans young green jackfruit in water, drained and shredded
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cloves garlic, minced
- Salt and pepper to taste
- 8 small corn tortillas
- Fresh cilantro and lime wedges for garnish
Instructions:
- Heat olive oil in a pan over medium heat.
- Add minced garlic, sauté for 1 minute until fragrant.
- Stir in shredded jackfruit, smoked paprika, chili powder, cumin, salt, and pepper.
- Cook for 8-10 minutes, stirring occasionally, until the jackfruit is tender and slightly crispy.
- Warm tortillas in a skillet for 1-2 minutes.
- Fill each tortilla with jackfruit mixture, top with fresh cilantro, and squeeze lime juice over the tacos.
These tacos are smoky, hearty, and bursting with flavor.
Jackfruit provides a meaty texture while spices add depth.
They are perfect for a satisfying vegan weekend meal.
Every bite is flavorful, aromatic, and utterly delicious.
Black Bean & Corn Sunday Tacos
The Black Bean & Corn Sunday Tacos are colorful, protein-packed, and full of textures.
Juicy corn and seasoned black beans combine with fresh toppings for a vibrant and hearty meal.
These tacos are quick to prepare, satisfying, and perfect for a relaxed Sunday brunch or lunch.
They are light, nutritious, and rich in plant-based protein and fiber.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- Diced tomatoes, avocado slices, and fresh cilantro for garnish
Instructions:
- Heat olive oil in a pan over medium heat.
- Add black beans, corn, cumin, smoked paprika, salt, and pepper.
- Cook for 5-7 minutes, stirring occasionally, until heated through.
- Warm tortillas in a skillet or microwave.
- Assemble tacos with the bean and corn mixture.
- Top with diced tomatoes, avocado slices, and fresh cilantro.
These tacos are vibrant, savory, and full of textures.
Black beans add protein while corn provides sweetness.
They are perfect for a healthy and satisfying Sunday meal.
Every bite is colorful, fresh, and absolutely delicious.
Mushroom & Spinach Sunday Tacos
The Mushroom & Spinach Sunday Tacos are earthy, flavorful, and lightly sautéed.
Sliced mushrooms and fresh spinach create a warm, tender, and savory filling for these vegan tacos.
They are quick to prepare, packed with nutrients, and perfect for a weekend brunch or dinner.
The combination is hearty, satisfying, and full of wholesome plant-based flavors.
Ingredients:
- 2 cups sliced mushrooms
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small flour or corn tortillas
- Sliced avocado and fresh cilantro for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté for 1 minute.
- Add mushrooms and cook for 5-7 minutes until tender.
- Stir in fresh spinach, smoked paprika, salt, and pepper, and cook until wilted.
- Warm tortillas in a pan for 1-2 minutes.
- Fill each tortilla with the mushroom-spinach mixture, and garnish with avocado slices and fresh cilantro.
These tacos are earthy, savory, and nutrient-packed.
Mushrooms provide umami flavor while spinach adds freshness and color.
They are perfect for a quick, satisfying vegan weekend meal.
Every bite is flavorful, creamy, and deliciously wholesome.
Roasted Cauliflower & Tahini Sunday Tacos
The Roasted Cauliflower & Tahini Sunday Tacos are crispy, creamy, and full of bold flavors.
Roasted cauliflower provides a crunchy texture while tahini sauce adds richness without dairy.
These tacos are perfect for a weekend meal that’s satisfying, plant-based, and nutrient-dense.
They are bursting with flavor, aroma, and wholesome ingredients.
Ingredients:
- 2 cups cauliflower florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 2 tablespoons tahini sauce
- Fresh parsley or cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
- Warm tortillas in a skillet for 1-2 minutes.
- Fill each tortilla with roasted cauliflower and drizzle with tahini sauce.
- Garnish with fresh parsley or cilantro before serving.
These tacos are crispy, creamy, and flavorful.
Roasted cauliflower provides texture while tahini adds richness.
They are perfect for a hearty, satisfying vegan Sunday meal.
Every bite is crunchy, aromatic, and utterly delicious.
Sweet Potato & Black Bean Sunday Tacos
The Sweet Potato & Black Bean Sunday Tacos are hearty, sweet, and savory in perfect balance.
Roasted sweet potatoes combine with seasoned black beans to create a filling that’s both comforting and healthy.
These tacos are packed with fiber, vitamins, and plant-based protein.
They are perfect for a relaxing Sunday brunch or dinner with friends and family.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- Salsa, avocado slices, and fresh cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
- Roast for 20-25 minutes until tender and slightly crispy.
- Heat black beans in a small pan over medium heat.
- Warm tortillas and assemble tacos with roasted sweet potatoes and black beans.
- Top with salsa, avocado slices, and fresh cilantro.
These tacos are sweet, savory, and hearty.
Sweet potatoes add natural sweetness while black beans provide protein and fiber.
They are perfect for a wholesome, satisfying vegan weekend meal.
Every bite is vibrant, flavorful, and completely nourishing
Spicy Lentil Sunday Tacos
The Spicy Lentil Sunday Tacos are hearty, protein-packed, and bursting with bold flavors.
Cooked lentils are combined with smoky spices and chili for a filling that’s both savory and satisfying.
These tacos are perfect for a weekend lunch or dinner that’s nutritious, plant-based, and full of flavor.
Each bite delivers warmth, spice, and a satisfying texture.
Ingredients:
- 1 cup cooked brown or green lentils
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- Fresh cilantro and lime wedges for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add cooked lentils, cumin, smoked paprika, chili powder, salt, and pepper.
- Stir and cook for 5-7 minutes until heated through and slightly crispy.
- Warm tortillas in a pan or microwave.
- Fill tortillas with spiced lentils and garnish with cilantro and lime wedges.
These tacos are hearty, spicy, and flavorful.
Lentils provide protein while spices add depth.
They are perfect for a nutritious vegan weekend meal.
Every bite is satisfying, savory, and vibrant.
BBQ Tofu Sunday Tacos
The BBQ Tofu Sunday Tacos are smoky, tangy, and delightfully creamy.
Crispy tofu tossed in barbecue sauce creates a satisfying texture and bold flavor.
These tacos are perfect for a weekend gathering or casual meal that’s plant-based and filling.
They are easy to make, protein-rich, and packed with taste.
Ingredients:
- 1 block firm tofu, drained and cubed
- 3 tablespoons vegan barbecue sauce
- 1 tablespoon olive oil
- 8 small corn or flour tortillas
- Shredded lettuce, diced tomatoes, and cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Toss tofu cubes with olive oil and barbecue sauce.
- Spread tofu on the baking sheet and bake for 20-25 minutes, turning halfway through.
- Warm tortillas in a skillet.
- Assemble tacos with baked tofu and top with lettuce, tomatoes, and cilantro.
These tacos are smoky, tangy, and protein-rich.
Tofu absorbs flavors beautifully and provides a satisfying texture.
They are perfect for a flavorful, vegan weekend meal.
Every bite is bold, tender, and utterly delicious.
Chipotle Cauliflower Sunday Tacos
The Chipotle Cauliflower Sunday Tacos are smoky, spicy, and roasted to perfection.
Cauliflower florets absorb chipotle seasoning for a flavorful and hearty taco filling.
These tacos are perfect for a weekend dinner that’s plant-based, spicy, and satisfying.
They are light, nutritious, and bursting with flavor and texture.
Ingredients:
- 2 cups cauliflower florets
- 1 tablespoon olive oil
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- Avocado slices and fresh cilantro for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Toss cauliflower with olive oil, chipotle powder, smoked paprika, salt, and pepper.
- Roast for 20-25 minutes until golden and tender.
- Warm tortillas in a skillet.
- Assemble tacos with roasted cauliflower and garnish with avocado and cilantro.
These tacos are smoky, spicy, and full of texture.
Cauliflower provides a hearty bite while spices give depth.
They are perfect for a flavorful, vegan weekend dinner.
Every bite is crunchy, aromatic, and satisfying.
Mediterranean Chickpea Sunday Tacos
The Mediterranean Chickpea Sunday Tacos are savory, tangy, and packed with flavor.
Chickpeas seasoned with lemon, garlic, and herbs create a bright and hearty filling.
These tacos are perfect for a weekend brunch or lunch that’s light, nutritious, and plant-based.
Each bite delivers creamy, savory, and zesty flavors in perfect balance.
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 8 small tortillas
- Sliced cucumber, tomato, and parsley for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add chickpeas, cumin, smoked paprika, lemon juice, salt, and pepper.
- Cook for 5-7 minutes, stirring occasionally, until chickpeas are slightly crispy.
- Warm tortillas in a skillet.
- Fill each tortilla with chickpeas and top with cucumber, tomato, and parsley.
These tacos are bright, savory, and protein-rich.
Chickpeas provide fiber and hearty texture while herbs add freshness.
They are perfect for a healthy, vegan weekend meal.
Every bite is flavorful, zesty, and satisfying.
Caramelized Onion & Pepper Sunday Tacos
The Caramelized Onion & Pepper Sunday Tacos are sweet, savory, and perfectly balanced.
Slow-cooked onions and bell peppers bring a natural sweetness and deep flavor to these tacos.
They are easy to prepare, nutrient-rich, and perfect for a relaxing weekend meal.
Each bite is soft, flavorful, and utterly satisfying.
Ingredients:
- 2 large onions, thinly sliced
- 2 bell peppers, sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- Fresh cilantro or arugula for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add onions and bell peppers, cooking slowly for 15-20 minutes until caramelized.
- Season with smoked paprika, salt, and pepper.
- Warm tortillas in a skillet.
- Fill tortillas with the onion-pepper mixture and garnish with fresh cilantro or arugula.
These tacos are sweet, savory, and full of flavor.
Caramelized onions add depth while bell peppers bring color and sweetness.
They are perfect for a hearty vegan weekend meal.
Every bite is tender, aromatic, and satisfying.
Avocado & Tomato Sunday Tacos
The Avocado & Tomato Sunday Tacos are creamy, fresh, and bursting with flavor.
Ripe avocado slices paired with juicy tomatoes create a light, refreshing taco filling.
These tacos are perfect for a weekend brunch or a quick, healthy meal.
Every bite delivers smooth texture and vibrant, tangy flavors.
Ingredients:
- 2 ripe avocados, sliced
- 2 medium tomatoes, diced
- 1 tablespoon lime juice
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Fresh cilantro for garnish
Instructions:
- Warm tortillas in a skillet or microwave.
- Arrange avocado slices and diced tomatoes evenly on each tortilla.
- Drizzle with lime juice and season with salt and pepper.
- Garnish with fresh cilantro before serving.
These tacos are creamy, fresh, and flavorful.
Avocado provides smoothness while tomatoes add juiciness and tang.
They are perfect for a light, satisfying vegan weekend meal.
Every bite is refreshing, vibrant, and nourishing.
Sweet Corn & Zucchini Sunday Tacos
The Sweet Corn & Zucchini Sunday Tacos are crisp, colorful, and naturally sweet.
Sautéed corn and zucchini create a vibrant, nutrient-rich filling that’s hearty yet light.
These tacos are perfect for a weekend brunch, lunch, or dinner.
They are packed with flavor, texture, and wholesome ingredients.
Ingredients:
- 1 cup corn kernels (fresh or frozen)
- 1 medium zucchini, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- Fresh cilantro and lime wedges for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add corn and zucchini, season with smoked paprika, salt, and pepper.
- Cook for 5-7 minutes until tender and slightly golden.
- Warm tortillas and fill with corn and zucchini mixture.
- Garnish with fresh cilantro and lime wedges.
These tacos are sweet, colorful, and nutrient-rich.
Corn provides natural sweetness while zucchini adds a tender texture.
They are perfect for a light and wholesome vegan weekend meal.
Every bite is flavorful, fresh, and satisfying.
Tempeh & Avocado Sunday Tacos
The Tempeh & Avocado Sunday Tacos are protein-rich, creamy, and full of bold flavors.
Pan-seared tempeh provides a hearty, nutty texture, while avocado adds smoothness.
These tacos are perfect for a filling and nutritious weekend meal.
They are savory, satisfying, and completely plant-based.
Ingredients:
- 1 block tempeh, sliced into strips
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 ripe avocado, sliced
- 8 small tortillas
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add tempeh slices, season with soy sauce and smoked paprika, and cook 5-7 minutes until golden and slightly crispy.
- Warm tortillas in a pan.
- Fill tortillas with tempeh and avocado slices.
- Garnish with fresh cilantro before serving.
These tacos are savory, creamy, and protein-packed.
Tempeh provides hearty texture while avocado adds smooth richness.
They are perfect for a satisfying vegan weekend meal.
Every bite is flavorful, hearty, and delicious.
Roasted Veggie Sunday Tacos
The Roasted Veggie Sunday Tacos are colorful, tender, and packed with flavor.
A mix of roasted peppers, onions, and zucchini creates a hearty, plant-based filling.
These tacos are perfect for a weekend brunch or dinner that’s wholesome and satisfying.
Each bite delivers smoky, caramelized flavors with fresh garnishes.
Ingredients:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced
- 1 small onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 small tortillas
- Fresh cilantro or arugula for garnish
Instructions:
- Preheat oven to 425°F (220°C).
- Toss sliced vegetables with olive oil, salt, and pepper.
- Roast for 20-25 minutes until tender and lightly caramelized.
- Warm tortillas in a skillet.
- Fill each tortilla with roasted vegetables and garnish with cilantro or arugula.
These tacos are colorful, savory, and nutrient-rich.
Roasted vegetables provide natural sweetness while maintaining hearty texture.
They are perfect for a healthy and delicious vegan weekend meal.
Every bite is flavorful, aromatic, and satisfying.
Spicy Tofu & Salsa Sunday Tacos
The Spicy Tofu & Salsa Sunday Tacos are zesty, flavorful, and protein-packed.
Crispy tofu tossed in chili spices pairs perfectly with fresh salsa for a vibrant taco filling.
These tacos are ideal for a weekend meal that’s quick, delicious, and plant-based.
Each bite delivers spice, texture, and satisfying richness.
Ingredients:
- 1 block firm tofu, cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small tortillas
- Fresh salsa, avocado slices, and cilantro for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add tofu cubes and season with chili powder, cumin, salt, and pepper.
- Cook for 8-10 minutes, turning occasionally until crispy and golden.
- Warm tortillas and fill with tofu.
- Top with salsa, avocado slices, and fresh cilantro.
These tacos are spicy, savory, and satisfying.
Tofu provides protein while spices and salsa deliver bold flavor.
They are perfect for a quick, nutritious vegan weekend meal.
Every bite is vibrant, flavorful, and delicious.
