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Veggie Tacos with Vegan Mince Filling (Crumbles)

Vegan Tacos with soft tortillas, fresh salads, salsa, vegan cashew ranch and vegan mince crumbles.
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Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Course: Main Course
Cuisine: Mexican
Keywords: vegan, tacos, vegan tacos, taco filling, vegan recipe
Yield: 2
Author: Kayla


  • 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


  • 2 soft taco tortillas, warmed
  • lettuce or spinach
  • salsa, store-bought or homemade
  • 1 avocado, sliced
  • 1/2 red onion, sliced
  • jalapenos
  • 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.
  1. The Creamy Cashew Ranch dressing I used is by Sarah's Vegan Kitchen.
  2. Mix up your taco fillings as you please, they're all optional which is one of the great things about tacos.
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