How to create Vegan Taco Filling (a.k.a crumbles) for delicious homemade tacos that look and taste authentic. This recipe includes just one example for tacos but they’re so versatile, you can add ANY fillings and opt for soft or hard shells, a lettuce wrap or just a taco bowl!
A bit about Tacos
Tacos are a traditional Mexican dish made from a corn or wheat tortilla that is folded or rolled around a filling. They can be made with a huge variety of fillings and shells, making them a really great option for those with diet limitations or restrictions as you can add or remove whatever works for you and your family.
Just a couple of fun examples include:
- Vegan Tacos
- Vegetarian Tacos
- Spicy Tacos
- Roasted Veggie Tacos
- Fresh Tacos (using only salads as the filling)
- Lettuce Leaf Tacos (using a lettuce leaf as the shell)
As for the sauce, you can use:
I used a Vegan Creamy Cashew Ranch by Sarah’s Vegan Kitchen. I decided to omit the herbs that she includes in her recipe just to keep it simple and instead of soaking my cashews overnight, I soaked them for 30 minutes in boiling water and this did the trick. It is super refreshing and delicious with the spicy salsa and jalapenos.
How to make Vegan Taco Filling
This vegan taco filling is made with a food processor, you could also use a large blender as there isn't anything too tough and we only need to pulse the mixture a couple of times to create the crumbly consistency that resembles a more traditional filling.
Step 1: Fry
To start the vegan taco filling, simply throw a diced onion, carrot, some garlic and button mushrooms into a large frying pan over medium heat with a dash of oil until everything reduces down and the onion is translucent. These veggies will go into the "mince" and help to give it flavour and moisture.
Step 2: Blend
When they're finished frying up, add them to a food processor or blender with the remaining ingredients, walnuts and/or pecans, flour, soy sauce, maple syrup, tomato sauce and nutritional yeast flakes. Pulse the mixture together a couple of times until it's crumbly and resembles mince, which is a traditional non-vegan taco filling.
Step 3: Crisp
Transfer the taco filling back into the frying pan with a new dash of oil. Use the tip of a silicone spatula to break the mixture up into little crumbles, leave it to cook for a couple of minutes, flip and repeat until it's darkened and crispy.
More easy dinner recipes
Veggie Tacos with Vegan Mince Filling (Crumbles)
VEGAN TACO CRUMBLES
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, diced
- 1 carrot, chopped
- 1/2 cup button mushrooms, sliced
- 1/2 cup walnuts or pecans or both
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon maple syrup
- 1/2 tablespoon nutritional yeast
FOR THE TACOS
- 2 soft taco tortillas, warmed
- lettuce or spinach
- salsa, store-bought or homemade
- 1 avocado, sliced
- 1/2 red onion, sliced
- fresh parsley
- lemon wedges
- Start by frying the onion, garlic, carrot and mushrooms with a dash of olive oil in a large frying pan over medium heat. Fry until soft, then add to a blender or food processor.
- Add the rest of the Vegan Taco Crumble ingredients and pulse until it becomes a crumbly mince-like consistency rather than completely blended.
- Transfer back to the large frying pan with a new dash of olive oil and fry again. Use the tip of a silicone spatula to break the mixture up into little crumbles, leave it to cook for a couple of minutes, flip and repeat until it's darkened and crispy.
- Heat your soft taco tortillas slightly, then build your tacos with your desired salads, sauces and the vegan crumbles.
- The Creamy Cashew Ranch dressing I used is by Sarah's Vegan Kitchen.
- Mix up your taco fillings as you please, they're all optional which is one of the great things about tacos.