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    Vegan Tacos

    This vegan taco recipe makes a quick, easy and healthy option for your next taco tuesday! This meal is also completely vegan, gluten free, dairy free, and packed with healthy, tasty goodness! By @thenoshingfox

    Recipe type: Main Dish


    Jalapeño Green Apple sauce

    Zesty Cilantro Sauce

    2 Tbsp coconut oil

    large sweet potato

    Beyond Beef grounds

    @winkinggirlfoods Classic Taco Skillet Sauce

    handful chopped grape tomatoes

    2 Tbsp chopped onion

    1 Tbsp chopped fresh cilantro

    1/2 a lime

    himalayan pink salt and black pepper to taste

    romaine lettuce


    PREHEAT oven to 425℉

    SLICE a large sweet potato into 1/4” thick slices

    LIGHTLY COAT each side with coconut oil

    LAY flat on a baking sheet and roast for ~10-15 mins on each side until fork tender and crispy edges appear

    HEAT over medium heat in large pan/skillet with 2 Tbsp oil

    ONCE heated, add in Beyond Beef grounds and @winkinggirlfoods Classic Taco Skillet Sauce

    COOK for 10 mins or until well heated/fully cooked throughout

    WHILE the taco “meat” cooks, prep the Romain and set aside


    For the Pico de Gallo:

    COMBINE handful chopped grape tomatoes, 2 Tbsp chopped onion, 1 Tbsp chopped fresh cilantro, and the juice of Half lime with some Himalayan pink salt and black pepper to taste — set aside

    ONCE the sweet potatoes and taco “meat” have finished cooking you’re ready to build your tacos/toasts!!


    For the lettuce tacos:

    FILL each romaine leaf with a layer of meat, then our Jalapeño Green Apple sauce

    TOP it all with that pico de gallo!


    For the toasts:

    LAYER on the “meat” first, then drizzle on Zesty Cilantro sauce

    ADD on the pico de gallo and chopped romaine lettuce!



    *** Rule of thumb for this meal, was to keep the lettuce tacos spicy, while keeping the sweet potato toast more mild for a nice contrast, but feel free to mix and match however you like — you can’t go wrong!

    Recipe Credits: @thenoshingfox

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