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easy vegan tacos

I eat tacos a lot! It’s the easiest go-to dinner because you can stuff corn tortillas (and you should only ever eat corn tortillas) with pretty much anything. There are no rules!

In this week’s YouTube video I’m making tacos. I make tacos 3 times a week in the kitchen and I’ve only managed to get it on video now! Watch this.

So like I said, no rules. Just let your imagination run wild and use up leftovers to stuff your tacos. But if you want to know some fast and furious toppings you can make I’ll list them below as well as the best way to season veggie ground round as seen in the video.

Of course, your excuse to eat tacos comes around every Tuesday (#TacoTuesday) so if you make these easy vegan tacos or a version of your own share a pic with Hot For Food on twitter or instagram!

vegan tacos
5 from 1 vote
Print Recipe

easy vegan tacos

Course Appetizer, Main Course
Keyword guacamole, vegan salsa, vegan tacos
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Author Lauren Toyota


perfect veggie ground round for tacos:

  • 1 pkg meatless ground round we used Yves in the video
  • 1 minced garlic clove and/or 1/2 C finely chopped onion
  • 1 C chopped mushrooms optional
  • 1 tbsp coconut oil or grapeseed oil for frying
  • 1 tsp cumin
  • 1 tsp chili powder

cilantro cream sauce:

  • 1/2 C vegan mayonnaise
  • 2 tbsp lime juice
  • 1/2 tsp onion powder
  • sea salt & ground pepper to taste

fresh tomato salsa:

  • 1 to mato diced
  • 1 1/2 tbsp red onion finely chopped
  • 1/2 lime juiced
  • 1 tbsp cilantro finely chopped
  • sea salt & ground pepper to taste

simple guacamole:

  • 1 avocado
  • 1/2 lime juiced
  • sea salt & ground pepper to taste


veggie ground round for tacos:

  1. In a large pan heated to medium add oil, onion, and mushrooms and sauté for 2-3 mins until soft. If you're not using onion or mushrooms, place oil in the pan with ground round first and add garlic with 2 mins of cook time left.

  2. After onion and mushrooms have cooked for a couple of minutes then add meatless ground round, cumin, and chili powder and stir to combine. Sauté for another 5-7 mins to allow ground round to get heated through and brown up a bit. Add minced garlic with 1-2 mins left of cooking time. Mushrooms should be softened and ground round lightly browned.

fresh tomato salsa:

  1. Combine all ingredients in a bowl and refrigerate until ready to serve tacos.

simple guacamole:

  1. Scoop out avocado flesh into a bowl. Add lime juice and mash with a fork until smooth. Add sea salt and ground pepper to taste.
  2.  Of course, guacamole can be made however you want. We even have our super guacamole recipe with added protein from corn and black beans. But in a pinch you really only need 2 things: avocado and lime juice.

Recipe Notes

For the cilantro cream sauce - if we had it already made in the fridge or we wanted to be a little more authentic and fancy, we would make cashew sour cream for our tacos. But if you're whipping these up quick (or you're lazy) you can make a zesty cilantro cream sauce with vegan mayonnaise.

For the salsa - feel free to use your favourite pre-made salsa on your tacos or make this quick fresh tomato salsa. John makes this all the time! 


  • Brianna 3 years ago

    Made these for dinner tonight and I had to restrain myself from eating the entire recipe in one sitting! 10/10 would recommend.

  • Carmen Schweiger 1 year ago

    The recipe for cilantro cream is missing an ingredient- cilantro!

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