15 Easy Vegan Taco Recipes for Weeknight Dinners

Vegan tacos are a delicious and satisfying way to enjoy plant-based meals.

They combine fresh vegetables, legumes, grains, and flavorful seasonings in a handheld, easy-to-eat format.

These 15 vegan taco recipes will inspire you to create tasty, wholesome tacos at home.

From spicy lentil tacos and black bean fillings to roasted veggie and tofu options, there’s a recipe for every craving.

Using fresh ingredients and vibrant spices ensures each taco is packed with flavor and nutrition.

Vegan tacos are perfect for weeknight dinners, meal prep, or casual gatherings.

Discover how easy it is to enjoy bold, plant-based taco flavors anytime.

15 Easy Vegan Taco Recipes for Weeknight Dinners

Vegan taco recipes are healthy, flavorful, and versatile.

These 15 recipes show that plant-based tacos can be satisfying and delicious.

From lentil and bean fillings to roasted veggies and tofu, there’s a taco for every palate.

Using fresh ingredients, herbs, and spices ensures meals are nutritious and bursting with flavor.

These recipes make weeknight dinners, meal prep, and casual gatherings easy and enjoyable.

Enjoy vibrant, protein-packed vegan tacos that everyone will love.

Elevate your taco nights with these easy and tasty vegan recipes.

Vegan Lentil Tacos

These Vegan Lentil Tacos are hearty, flavorful, and protein-packed.

Cooked lentils are simmered with taco spices, onions, and garlic, then served in soft corn tortillas.

Topped with fresh avocado, shredded lettuce, and salsa, each bite is satisfying and full of texture.

Perfect for a quick weeknight dinner or casual taco night.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas
• 1 avocado, sliced
• 1 cup shredded lettuce
• Salsa for topping

Instructions:

• Heat a skillet over medium heat with a splash of oil.
• Sauté onion and garlic until translucent.
• Add cooked lentils, chili powder, cumin, smoked paprika, salt, and pepper; cook 5 minutes until flavors combine.
• Warm corn tortillas in a separate pan or microwave.
• Fill tortillas with lentil mixture, top with avocado, lettuce, and salsa.

These tacos are flavorful, hearty, and satisfying.

Lentils provide protein and fiber while fresh toppings add texture and brightness.

Perfect for a quick, easy, and balanced vegan meal.

Ideal for taco nights or casual dinners.

Vegan Black Bean and Sweet Potato Tacos

These Vegan Black Bean and Sweet Potato Tacos are smoky, sweet, and filling.

Roasted sweet potatoes are combined with black beans, cumin, and smoked paprika, then served in warm corn tortillas.

Topped with fresh cilantro, lime juice, and vegan sour cream for a balanced flavor profile.

Perfect for weeknight dinners or taco meal prep.

Ingredients:

• 1 cup roasted sweet potatoes, diced
• 1 cup canned black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 2 tablespoons vegan sour cream

Instructions:

• Roast sweet potatoes at 400°F (200°C) for 20 minutes.
• In a skillet, combine black beans, roasted sweet potatoes, cumin, smoked paprika, salt, and pepper; cook 5 minutes.
• Warm tortillas.
• Fill each tortilla with the sweet potato and black bean mixture.
• Top with cilantro, a squeeze of lime, and vegan sour cream.

These tacos are sweet, smoky, and satisfying.

Sweet potatoes provide natural sweetness while black beans add protein and fiber.

It’s a colorful, balanced, and filling vegan meal.

Perfect for family dinners or casual gatherings.

Vegan Mushroom and Spinach Tacos

These Vegan Mushroom and Spinach Tacos are savory, earthy, and delicious.

Sautéed mushrooms and garlic are combined with fresh spinach, seasoned with smoked paprika and cumin, and served in soft tortillas.

Topped with avocado slices and fresh lime juice for added flavor and creaminess.

Ideal for a light yet satisfying vegan taco meal.

Ingredients:

• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 6 corn or flour tortillas
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

• Heat a skillet over medium heat with a splash of oil.
• Sauté garlic and mushrooms for 5–7 minutes until tender and browned.
• Add spinach, smoked paprika, cumin, salt, and pepper; cook until spinach wilts.
• Warm tortillas and fill each with the mushroom-spinach mixture.
• Top with avocado slices and a squeeze of lime.

These tacos are earthy, flavorful, and fresh.

Mushrooms add a meaty texture while spinach provides nutrients.

It’s a quick, light, and satisfying vegan taco option.

Perfect for lunch, dinner, or taco nights.

Vegan Jackfruit “Pulled Pork” Tacos

These Vegan Jackfruit “Pulled Pork” Tacos are smoky, tender, and savory.

Shredded young jackfruit is cooked in BBQ sauce with onions and spices, creating a plant-based alternative to pulled pork tacos.

Served in corn tortillas with fresh slaw and avocado slices for texture and freshness.

Perfect for taco nights or casual family meals.

Ingredients:

• 2 cups canned young green jackfruit, drained and shredded
• 1/2 cup BBQ sauce
• 1 small onion, chopped
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas
• 1/2 cup shredded cabbage or coleslaw
• 1/2 avocado, sliced

Instructions:

• Heat a skillet over medium heat and sauté onions until translucent.
• Add shredded jackfruit, BBQ sauce, smoked paprika, salt, and pepper; cook 8–10 minutes until heated through and tender.
• Warm tortillas.
• Fill each tortilla with BBQ jackfruit, top with shredded cabbage and avocado slices.

These tacos are smoky, tender, and satisfying.

Jackfruit mimics pulled pork texture while BBQ sauce adds bold flavor.

It’s a hearty, plant-based, and delicious vegan taco meal.

Perfect for gatherings, dinner, or taco night.

Vegan Lentil Walnut Tacos

These Vegan Lentil Walnut Tacos are savory, crunchy, and protein-rich.

A mixture of cooked lentils and finely chopped walnuts is spiced with chili, cumin, and smoked paprika, then served in warm tortillas.

Topped with avocado, lettuce, and salsa, these tacos are filling and satisfying.

Ideal for a quick, nutritious, and plant-based lunch or dinner.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup finely chopped walnuts
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas
• 1 avocado, sliced
• 1 cup shredded lettuce
• Salsa for serving

Instructions:

• Heat a skillet over medium heat and toast walnuts for 2–3 minutes.
• Add cooked lentils, chili powder, cumin, smoked paprika, salt, and pepper; cook 5 minutes.
• Warm tortillas.
• Fill each tortilla with the lentil-walnut mixture, top with avocado, lettuce, and salsa.

These tacos are savory, crunchy, and protein-rich.

Lentils provide plant-based protein while walnuts add healthy fats and texture.

It’s a balanced, satisfying, and flavorful vegan meal.

Perfect for taco nights or casual lunches.

Vegan Spicy Chickpea Tacos

These Vegan Spicy Chickpea Tacos are zesty, hearty, and packed with protein.

Roasted chickpeas are tossed with chili powder, cumin, and smoked paprika, then served in warm corn tortillas.

Topped with shredded lettuce, diced tomatoes, and a drizzle of vegan sour cream, they offer a perfect balance of flavors and textures.

Ideal for a quick, satisfying vegan lunch or dinner.

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 2 tablespoons vegan sour cream
• 1 teaspoon olive oil

Instructions:

• Preheat oven to 400°F (200°C).
• Toss chickpeas with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
• Roast chickpeas for 20 minutes until slightly crispy.
• Warm tortillas in a pan or microwave.
• Fill tortillas with roasted chickpeas, lettuce, diced tomatoes, and top with vegan sour cream.

These tacos are zesty, crunchy, and satisfying.

Chickpeas provide protein and fiber while fresh toppings add brightness.

It’s a quick, flavorful, and balanced vegan meal.

Perfect for weekday lunches or taco nights.

Vegan Butternut Squash Tacos

These Vegan Butternut Squash Tacos are sweet, savory, and hearty.

Roasted butternut squash is combined with black beans and cumin, then served in soft corn tortillas.

Topped with avocado slices, fresh cilantro, and a squeeze of lime, they create a colorful, nutrient-rich lunch or dinner option.

Perfect for cozy weeknight meals or casual gatherings.

Ingredients:

• 1 cup diced butternut squash
• 1/2 cup black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas
• 1/2 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 teaspoon olive oil

Instructions:

• Preheat oven to 400°F (200°C).
• Toss butternut squash with olive oil, cumin, paprika, salt, and pepper; roast for 20–25 minutes.
• Warm tortillas.
• Fill tortillas with roasted squash and black beans.
• Top with avocado, cilantro, and a squeeze of lime.

These tacos are sweet, savory, and nutrient-rich.

Butternut squash provides natural sweetness while black beans add protein and fiber.

It’s a colorful, healthy, and filling vegan meal.

Perfect for casual dinners or family taco nights.

Vegan Cauliflower Taco Bites

These Vegan Cauliflower Taco Bites are crunchy, flavorful, and satisfying.

Roasted cauliflower florets are coated in smoky taco spices and served in soft tortillas with fresh toppings.

Topped with shredded lettuce, salsa, and avocado, these tacos are both crunchy and creamy.

Ideal for a quick, easy, and nutrient-packed vegan meal.

Ingredients:

• 2 cups cauliflower florets
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas
• 1 cup shredded lettuce
• 1/2 avocado, sliced
• Salsa for topping
• 1 teaspoon olive oil

Instructions:

• Preheat oven to 400°F (200°C).
• Toss cauliflower with olive oil and spices; roast for 20 minutes until tender.
• Warm tortillas.
• Fill tortillas with roasted cauliflower, lettuce, avocado, and salsa.

These tacos are crunchy, smoky, and satisfying.

Cauliflower provides fiber while toppings add creaminess and freshness.

It’s a flavorful, quick, and filling vegan taco option.

Perfect for lunch or dinner.

Vegan Tempeh Taco Bowl

This Vegan Tempeh Taco Bowl is hearty, protein-rich, and flavorful.

Sautéed tempeh is seasoned with taco spices and served over a base of rice, beans, and vegetables for a filling meal.

Topped with avocado, salsa, and fresh cilantro, it’s a satisfying bowl that mimics classic taco flavors.

Perfect for meal prep or a casual weeknight dinner.

Ingredients:

• 1 cup cooked tempeh, crumbled
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cooked brown rice
• 1/2 cup black beans
• 1/2 cup corn
• 1/2 avocado, sliced
• 2 tablespoons salsa
• 1 tablespoon olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté tempeh with chili powder, cumin, smoked paprika, salt, and pepper for 5–7 minutes.
• In a bowl, layer rice, black beans, corn, and seasoned tempeh.
• Top with avocado, salsa, and fresh cilantro.

This taco bowl is hearty, protein-rich, and flavorful.

Tempeh adds protein while beans and rice provide fiber and sustenance.

It’s a balanced, filling, and satisfying vegan meal.

Perfect for meal prep or weeknight dinners.

Vegan Lentil and Veggie Tacos

These Vegan Lentil and Veggie Tacos are savory, wholesome, and full of texture.

Cooked lentils are mixed with sautéed bell peppers, onions, and taco spices, then served in soft tortillas.

Topped with fresh lettuce, tomatoes, and avocado, they provide a balanced and satisfying vegan taco meal.

Ideal for casual dinners or quick weeknight meals.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup diced bell peppers
• 1/4 cup diced onion
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 6 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 avocado, sliced
• 1 teaspoon olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onions and bell peppers for 3–4 minutes.
• Add cooked lentils, chili powder, cumin, salt, and pepper; cook 5 minutes.
• Warm tortillas.
• Fill tortillas with lentil and veggie mixture, top with lettuce, tomatoes, and avocado.

These tacos are hearty, flavorful, and nutritious.

Lentils provide protein while vegetables add crunch and freshness.

It’s a wholesome, satisfying, and easy vegan taco meal.

Perfect for weeknight dinners or casual taco nights.

Vegan Spicy Tofu Tacos

These Vegan Spicy Tofu Tacos are bold, smoky, and protein-packed.

Crispy tofu is marinated in a blend of chili, cumin, and smoked paprika, then pan-fried until golden and served in soft tortillas.

Topped with shredded lettuce, diced tomatoes, and avocado slices, they deliver a satisfying mix of textures and flavors.

Perfect for a quick vegan dinner or taco night.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 avocado, sliced
• 1 teaspoon olive oil

Instructions:

• Press tofu to remove excess moisture and cube it.
• Toss tofu with chili powder, cumin, smoked paprika, salt, and pepper.
• Heat olive oil in a skillet over medium heat and fry tofu until golden and crispy, about 8 minutes.
• Warm tortillas.
• Fill tortillas with tofu, lettuce, tomatoes, and avocado.

These tacos are smoky, spicy, and protein-rich.

Tofu provides plant-based protein while fresh vegetables add crunch and creaminess.

It’s a flavorful, balanced, and satisfying vegan meal.

Perfect for weeknight dinners or casual taco nights.

Vegan Sweet Corn and Black Bean Tacos

These Vegan Sweet Corn and Black Bean Tacos are sweet, savory, and vibrant.

Sweet corn and black beans are sautéed with cumin and paprika, then served in warm corn tortillas.

Topped with avocado, fresh cilantro, and lime juice, these tacos are nutritious and satisfying.

Ideal for a colorful, easy, and filling vegan lunch or dinner.

Ingredients:

• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas
• 1/2 avocado, sliced
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges
• 1 teaspoon olive oil

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté corn and black beans with cumin, smoked paprika, salt, and pepper for 5–6 minutes.
• Warm tortillas.
• Fill tortillas with corn and black bean mixture.
• Top with avocado, cilantro, and a squeeze of lime.

These tacos are sweet, savory, and colorful.

Corn adds natural sweetness while black beans provide protein and fiber.

It’s a vibrant, balanced, and satisfying vegan taco meal.

Perfect for lunch or weeknight dinners.

Vegan Chickpea Avocado Tacos

These Vegan Chickpea Avocado Tacos are creamy, spicy, and satisfying.

Roasted chickpeas are tossed with taco spices and served with mashed avocado in soft tortillas.

Topped with shredded lettuce and diced tomatoes, these tacos provide a perfect blend of protein, healthy fats, and freshness.

Ideal for a quick, nutritious, and flavorful vegan meal.

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 avocado, mashed
• 6 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1 teaspoon olive oil

Instructions:

• Preheat oven to 400°F (200°C).
• Toss chickpeas with olive oil, chili powder, cumin, salt, and pepper.
• Roast for 15–20 minutes until slightly crispy.
• Warm tortillas.
• Spread mashed avocado on tortillas, top with roasted chickpeas, lettuce, and tomatoes.

These tacos are creamy, spicy, and protein-rich.

Chickpeas provide plant-based protein while avocado adds healthy fats and creaminess.

It’s a quick, balanced, and flavorful vegan meal.

Perfect for lunch or dinner.

Vegan Jackfruit and Pineapple Tacos

These Vegan Jackfruit and Pineapple Tacos are sweet, tangy, and smoky.

Shredded jackfruit is cooked with BBQ sauce and pineapple chunks, creating a tropical and flavorful taco filling.

Served in soft tortillas and topped with shredded cabbage, they are both savory and refreshing.

Perfect for a fun, plant-based taco night.

Ingredients:

• 2 cups canned young green jackfruit, drained and shredded
• 1/2 cup pineapple chunks
• 1/4 cup BBQ sauce
• 6 corn tortillas
• 1/2 cup shredded cabbage
• Salt and pepper to taste

Instructions:

• Heat a skillet over medium heat and sauté jackfruit with BBQ sauce for 8–10 minutes.
• Add pineapple chunks and cook 2–3 minutes until heated through.
• Warm tortillas.
• Fill tortillas with jackfruit mixture and top with shredded cabbage.

These tacos are sweet, tangy, and smoky.

Jackfruit provides a meaty texture while pineapple adds natural sweetness.

It’s a vibrant, flavorful, and satisfying vegan taco meal.

Perfect for family dinners or casual gatherings.

Vegan Cauliflower “Buffalo” Tacos

These Vegan Cauliflower “Buffalo” Tacos are spicy, crunchy, and flavorful.

Roasted cauliflower florets are tossed in a spicy buffalo sauce and served in soft tortillas.

Topped with vegan ranch, shredded lettuce, and diced tomatoes, they create a creamy, tangy, and satisfying taco experience.

Ideal for a quick weeknight dinner or casual vegan taco night.

Ingredients:

• 2 cups cauliflower florets
• 2 tablespoons buffalo sauce
• Salt and pepper to taste
• 6 corn tortillas
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 2 tablespoons vegan ranch dressing
• 1 teaspoon olive oil

Instructions:

• Preheat oven to 400°F (200°C).
• Toss cauliflower with olive oil, salt, and pepper; roast for 20 minutes.
• Toss roasted cauliflower with buffalo sauce.
• Warm tortillas.
• Fill tortillas with cauliflower, top with shredded lettuce, tomatoes, and vegan ranch.

These tacos are spicy, crunchy, and flavorful.

Cauliflower provides fiber while buffalo sauce adds a bold kick.

It’s a fun, balanced, and satisfying vegan taco meal.

Perfect for weeknight dinners or taco parties.