Vegan Tacos Recipe

Mexican food is one of the easiest to veganise, especially with the brilliance of Linda McCartney mince being available in the frozen section at Woolworths. If you don’t have access to her vegetarian mince you could replace it with a can of lentils instead. If you’re not one to keep many herbs and spices at home you could also just buy a full taco pack to use instead of making your own. Just realise they’re often very high in sodium! This vegan taco recipe is a perfect quick meal for a weeknight or great on a weekend served with a Corona! vegan tacos

Vegan Taco Recipe
Recipe type: Main
Cuisine: Mexican
  • 1 pack taco shells
  • 1 Tbs oil
  • 400g Linda McCartney vegetarian mince
  • 1 can diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried chilli seeds
  • ½ tsp dried ground garlic
  • 1 ½ cups shredded lettuce
  • 1 punnet tomatoes, diced
  • 1 cucumber, diced
  • ¾ cup corn kernels
  • 1 avocado
  • Salsa of choice
  • Vegan cheese (optional, I used Cheezly)
  1. Heat oil in saucepan, add mince and cook for 5 minutes until thawed and browning
  2. Add canned tomatoes, herbs and spices and simmer on a low heat for 5 minutes until well heated
  3. Meanwhile place shredded lettuce, diced tomatoes, diced cucumber and corn into separate bowls or mix into one
  4. Mash avocado in a bowl and season with salt and pepper
  5. Heat the taco shells as per their instructions
  6. Serve all the bits and pieces in bowls, in the centre of your table, build your tacos and enjoy!


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