Vegan street tacos are filled with walnut taco meat, avocado, Pico de Gallo and wrapped in corn tortillas or leafy greens for a healthy, quick and easy lunch or dinner!
Vegan Street Tacos with Spanish Quinoa and Black Bean and Corn Salad makes for an easy vegan meal that’s hearty, well-balanced and delicious! We have a full meal here that’s easy to make and all so good together!
The street taco filling is a simple and pretty fantastic mix of walnuts, mushroom and warming spices. If walnut taco meat is new to you, I think you are going to enjoy it as much as we do and will make it again and again!
The thing I really love about all of these recipes together is that you can mix and match everything to your liking making tacos out of it all. I’ve also included the option of using lettuce leaves instead of corn tortilla’s. Both ways are fantastic!
How To Make Vegan Street Tacos
Make your walnut taco meat, and gather the other fillings to layer with and choose what taco shell you’d like to use.
Maybe you’ll prefer your street tacos on the fresh side using leafy greens as your taco shell as shown above. They’re healthy, refreshing, and delicious!
Or, as shown below, you may prefer the traditional corn tortillas warmed on the griddle or warm skillet to envelope all the goodies you put into your tacos.
However you choose, I know you will love these vegan street tacos!
What To Serve with Street Tacos?
Turn them into a complete and well-rounded meal with a few of these optional sides.
- Serve with Spanish Rice or Cilantro Lime Rice.
- Serve with a side of Quick + Easy Refried Beans or Instant Pot Black Beans.
- Top with a drizzle of Vegan Cashew Sour Cream or Sriracha Cashew Cream.
- Add a spoonful of Fresh Corn Salsa, Tomatillo Salsa Verde, or Guacamole.
Now, let’s get cooking and eat!
More Easy Taco Recipes
- Vegan Black Bean Tacos
- Grilled Baja Tofu Tacos
- Easy Chickpea Tacos
- Kimchi Tofu Scramble Breakfast Tacos
- Roasted Poblano Taco Sliders
If you try this vegan street taco recipe or have a question, please let me know! I’d love to hear any tips or changes you made to the recipe in the comments below!Print
VEGAN STREET TACOS
Vegan street tacos filled with a walnut meat, pico de gallo and avocado are the best! No soy or processed meat here, just clean and simple ingredients. Everything works together making this a great taco night meal! You can also make these tacos raw by using leafy lettuce for the shell.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Category: Entree
- Cuisine: Tex-Mex, Mexican
- Diet: Vegan
Taco Nut Meat
- 1 cup walnuts
- 1 cup mushrooms (I used baby bellas)
- 1 tablespoon tamari, soy sauce or coconut amino’s
- 1 tablespoon cumin
- ½ teaspoon chili powder
- 1 tablespoon olive oil or ¼ cup water
- ½ onion, diced
- 1 green bell pepper, diced (any color is ok), optional
- 1 – 2 cloves garlic, minced or 1 teaspoon garlic powder
- 1 cup quinoa, rinsed
- 1 tablespoon tomato paste or 1 cup diced tomatoes
- 2 cups low-sodium vegetable broth or water
- salt + pepper, to taste
- 6 corn tortillas or 6 leaves butter, romaine or other large leafy greens for raw taco wrap
- Black Bean Corn Salad (use half recipe)
- cilantro, to serve
- lime wedges, to serve
- pico de gallo (use pre-packaged for convenience), to serve
- avocado slices, to serve
- hot sauce – tapatio, sriracha or your favorite hot sauce, to serve (optional)
Spanish quinoa (serves 6):
- In medium size pan or skillet, heat oil over medium high heat, add onion, optional bell pepper and cook for 3 minutes, add quinoa and garlic, cook another 5 minutes or so stirring frequently until quinoa starts to get toasty and turn slightly golden.
- Add water, tomato paste, oregano, salt + pepper, bring to a boil, cover, reduce heat to low and simmer for 20 minutes.
- When done, remove cover, fluff with the a fork, and let set for 15 minutes to absorb the rest of the liquids. Taste for seasonings before serving.
Nut meat (makes 6 tacos):
- Place all ingredients in food processor/blender and pulse until you have chunky crumbles. Don’t over process or you will have a nut mushroom pate, which wouldn’t be so bad but we want a crumbly effect here. For visual steps, see this Walnut Meat recipe.
- Optionally, heat the nut meat on low just until warm in a small saucepan. You don’t want to overheat or the mushrooms will cook too much, just slightly warm it. I find both ways, warm and room temp, to be just as appealing. Makes enough for 6 tacos.
Warm your tortillas on the griddle or skillet for 30 seconds per side.
Serve: Put your plates and tacos together as you wish! You may find that you end up combining the black bean salsa with the Spanish fried quinoa. You may also find yourself making tacos out of both of those side dishes as well. However you craft your plate, enjoy!
For more info and step by step instructions, see the full Quinoa Spanish Rice post.
Nutrition information is calculated using corn tortillas.