Vegan Tacos

Loaded with smoky, spiced lentils or mushrooms and topped with crunchy slaw and creamy dairy-free yoghurt, these Gluten-Free Dairy-Free Vegan Tacos are bursting with texture and flavour. They’re quick, colourful, and endlessly customisable, making them perfect for taco night, meal prep, or a healthy midweek dinner.

Every bite delivers the perfect balance: savoury and smoky from the filling, cool and crisp from the slaw, and tangy from the squeeze of lime. Whether you go for hearty lentils or meaty mushrooms, these tacos pack all the satisfaction of a street-style feast, without gluten, dairy, or compromise.

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4 (makes about 8 tacos)

Ingredients

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 200g cooked lentils (or 250g chopped mushrooms)

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp chilli powder

• Salt and black pepper, to taste

• 8 small gluten-free corn tortillas

• 100g shredded cabbage or slaw mix

• 2 tbsp vegan yoghurt

• Juice of ½ lime

Directions

1. Heat olive oil in a frying pan over medium heat. Add onion and garlic; sauté for 3–4 minutes until soft and fragrant.

2. Stir in lentils or mushrooms, smoked paprika, cumin, chilli powder, salt, and pepper.

3. Cook for 5–7 minutes, stirring occasionally, until the mixture is heated through and lightly crisped at the edges.

4. Warm tortillas in a dry frying pan or oven for 1–2 minutes per side until soft and pliable.

5. In a small bowl, mix cabbage, vegan yoghurt, and lime juice to make a simple slaw.

6. Assemble tacos: spoon the lentil or mushroom filling into tortillas, top with slaw, and garnish as desired.

Serve immediately with extra lime wedges and a sprinkle of fresh coriander. The filling can be made ahead and stored in the fridge for up to three days — perfect for quick, flavour-packed weeknight dinners.

If you loved this, try my Tomato Basil Soup or for a quick and easy dessert Tanghulu

See all Vegan Recipes

What Makes These Vegan Tacos Special

These Vegan Tacos are the perfect plant-based alternative to traditional taco fillings. Smoky paprika, cumin, and chilli bring a deep, savoury warmth that complements the creamy yoghurt slaw. Lentils offer a satisfying bite and protein boost, while mushrooms provide a rich, meaty texture.

Everything comes together in about 30 minutes using pantry staples — no complicated ingredients or prep required. They’re gluten-free, dairy-free, and adaptable for all tastes, proving that tacos can be both healthy and indulgent.

Serving Suggestions

Serve these tacos hot and fresh, with a squeeze of lime and your favourite toppings. Sliced avocado, pickled onions, salsa, or chopped coriander all add colour and freshness. For a fun taco-night spread, set out bowls of toppings and let everyone build their own.

If you like a little heat, drizzle with sriracha or top with jalapeño slices. For a creamier version, add a spoonful of guacamole or an extra dollop of vegan yoghurt. These tacos pair perfectly with roasted corn, spicy rice, or a light bean salad.

Storage & Meal Prep Tips

You can prepare the lentil or mushroom filling ahead of time — it keeps well in the fridge for up to 3 days and reheats beautifully in a pan. Store the slaw separately to maintain its crunch. When ready to serve, simply reheat the filling, warm the tortillas, and assemble.

If making for a crowd, keep the filling warm in a covered pan and let guests customise their tacos buffet-style.

Optional Tips & Variations

• Add sliced avocado or salsa for extra creaminess.

• Top with pickled onions or fresh coriander.

• Use jackfruit or tofu for a different plant-based filling.

• Swap lime for lemon for a milder flavour.

• Add sweetcorn, diced tomato, or shredded carrot to the slaw for extra crunch.

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