3 Healthy Vegan Taco Recipes

If you want to eat healthy but still have a taste for tacos, then there are plenty of vegan alternatives you can try. Here are just a few vegan taco recipes chosen from Thug Kitchen.

Sweet Potato and Pinto Bean Tacos

What you need:
3 cups cooked pinto beans
2 teaspoons coconut or olive oil
½ cup vegetable broth or water
2 teaspoons smoked paprika or chili powder
2 teaspoons blackstrap molasses
2 teaspoons apple cider vinegar or lemon juice
2 to 3 garlic cloves
1 pound of sweet potatoes
½ yellow onion
Salt to taste
Soft corn tortillas
Additional toppings of choice

How to make them:
Start by warming oil in a pan. Mix in the broth, beans, vinegar, garlic, paprika and molasses. Let simmer and bubble slowly for 5 minutes before removing from heat. Chop potato and onion into small pieces. Heat up remaining oil in a skillet. Cook onion and potato together until potato softens and onion begins to brown. Add bean mixture and cook for 5 to 8 minutes, adding water to keep from drying out. Add some salt to taste. Serve n tortillas and top with additional toppings that you desire. (Preferably vegan toppings.)


Drunken Cauliflower Tacos

What you need:
1/3 head of green cabbage
1 small carrot
2 tablespoons lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons olive oil
1/8 teaspoon salt
1/3 cup cilantro, chopped
1 head cauliflower
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
1 1/2 teaspoons tamari or soy sauce
1 1/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of salt
1/2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced

How to make them:
Cut the cabbage into thin strips, no longer than 2 inches. Chop carrot into matchstick size slices. In a bowl, ix the lime juice, vinegar, ½ tablespoon of oil and salt. Set this mixture aside. Set oven to 400 degrees. Chop cauliflower into small pieces. In a medium saucepan, heat the beet with the broth, lime juice, hot sauce and tamari over medium heat. Place the cauliflower in and let it simmer for a couple minutes and then drain. In a large bowl, add remaining oil, spices, and salt. Add the cauliflower and onion. Stir until evenly coated. Pour onto rimmed baking sheet, and bake until browned. Stir about half way through. Mix cabbage and carrot together with the dressing. Place cauliflower filling into tortillas, top with avocado slices, coleslaw, and salsa.

Vegan Lentil Tacos

What you need:
3 cups water
1 cup black lentils
1 cube vegetable stock
½ onion, chopped
2 cloves garlic, minced
Olive oil
8 oz mushrooms, chopped small
1 tablespoon soy or tamari sauce
2 tablespoons apple juice or cider
Spices to taste: chili powder, cumin, chili flakes, paprika
2 tablespoons tomato paste
Salt and pepper to taste
Additional water as needed

How to make them:
Dissolve cube of vegetable stock in water, bring to boil in medium sauce pan. Add the lentils, bring to a simmer. Cook half-covered for about an hour until lentils are tender. Drain excess water. In a frying pan, heat oil over medium heat. Cook onion until softened. Add seasoning mixture, garlic and mushrooms. Cook until the mushrooms start losing liquid. Add the lentils, tomato paste and soy sauce, stirring well. If using taco seasoning instead of seasoning mixture, add it now. Add apple juice and stir well. Sprinkle in salt and pepper to taste. Serve in soft tortillas and add desired toppings.