In Good Eats on
September 26, 2017

Vegan Taco Recipes You’ll Love

Tis the season for get togethers with family sharing some of your favorite winter comfort foods. I know it’s only October, but as the nights get cooler, it will soon be time to light the fireplaces and grab your favorite cocoa.

As we head into the busy season, I’d love to share some of my favorite food. It’s no secret that tacos are my absolute favorite. What I love most is the ability to create literally any dish you want.

In September I went meatless, since I didn’t want to stop our normal Taco Tuesday, I decided to create a variety of vegan tacos for the month. I can admit it took the kids a little bit before they got used to them, but by the second week they were eating them up!


  • Spinach Tortilla Wraps
  • 1/2 Red Onion
  • Roasted Butternut Squash
  • 1/2 Yellow and Red Pepper
  • 1 can Black Beans
  • Cilantro
  • Tofu Quinoa Taco Meat*

Tofu Quinoa Taco Meat Recipe

  • 1/2 cup quinoa, cooked according to package directions
  • 2 tbsp olive oil
  • 1/2 block firm tofu, ground
  • 1 1/2 tsp. cumin
  • 1  1/2 tsp. chili powder
  • 1/2 tsp. oregano
  • 3/4 tsp.  garlic
  • 1 and 1/4 tsp. smoked paprika
  • salt + pepper


    Add olive oil to a medium skillet over medium heat. Once hot, add quinoa and tofu, and mix to combine. Add cumin, chili powder, oregano, garlic, paprika, and salt + pepper, and mix to combine.

    Allow mixture to cook until slightly caramelized, 5-7 minute. Be careful the mixture doesn’t burn. Taste, and adjust seasoning if necessary.


    • Purple Corn Taco Shells
    • Avocado Lime Sauce*
    • Cauliflower 
    • Cabbage
    • Shredded Carrots

    Avocado Lime Sauce Recipe 


    • 1 ripe avocado
    • 1/3 cup cilantro
    • 1/2 tbsp minced garlic
    • 1 lime fresh squeezed
    • 1 tablespoon olive oil
    • 1/4 cup greek yogurt
    • water
    • salt and pepper to taste

    Remove the skin and pit from the avocado. Put the avocado flesh, cilantro, minced garlic, lime juice, olive oil and greek yogurt into a food processor, small chopper or blender.

    Add a tablespoon of water at a time until you reach the desired consistency. I used 1/4 cup water.
    Salt and pepper to taste.

      Our favorite meal this month were the soft corn tortilla tray we had last night. This easy to create meal was one of the kids favorite and featured Chunky Southern Salsa.


      • Corn tortillas
      • Avocado sliced 
      • Corn 
      • Red Onion chopped
      • Black Beans
      • Chunky Southern Salsa
      • Ranch Dressing

      I’m not going to lie. I am going to enjoy going back to meat just in time for my birthday!

      Mother of two, photographer, and fitness enthusiast hoping to inspire others to live healthy.

      It's only fair to share...
      Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestShare on LinkedInShare on StumbleUponShare on TumblrEmail this to someonePrint this pageBuffer this pageDigg this
      Previous Post Next Post

      You may also like

      Before starting any new diet and exercise program please check with your doctor and clear any exercise and/or diet changes with them before beginning. I am not a doctor or registered dietitian. I do not claim to cure any cause, condition or disease. I do not provide medical aid or nutrition for the purpose of health or disease and claim to be a doctor or dietitian. This is merely an opinion blog. Read full disclaimer here -