6 Best Vegan Taco Recipes For Your Kids In 2024

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6 Best Vegan Taco Recipes For Your Kids

Anyone who has the pleasure of discovering a warm, chewy soft taco on their plate is sure to grin because it is trimmer than a burrito and lacks the hard-shelled taco's spiny snap.

The word “taco” originally originated as a snack for miners, loosely translating to “light lunch.” Rather than on shells, they distributed them, at the time, on a small sheet of paper dusted with explosives. Only God knows if they served them too spicy back then.

Are you aware that Americans adore tacos? Americans eat 4.5 billion tacos annually, according to NationalTacoDay.com. Taco Bell is visited by most Americans about once every 11 days.

However, you don't have to travel to find the ideal soft taco. See our collection of the best vegan soft taco recipes available!

The History Of Vegan Tacos

There is a long history behind tacos. As immigrants brought the recipe to Los Angeles in 1905, they immigrated to the US.

Due to their convenience for eating on the fly, tacos initially became a well-liked Mexican street snack in the city.

Today, one of the most vegan-friendly cities in the US is Los Angeles, California. As a result, it's understandable that the region experiments a lot with vegan tacos.

In the city, you may find various recipes and approaches to the meal.

When there was a meat shortage in recent years, the popularity of vegan tacos skyrocketed.

During this time, more individuals started to be open to trying vegetarian and vegan meal options.

Due to the pandemic's disruption of the supply chains, several street vendors also had to alter their menus.

These adjustments allowed the merchants to continue operating throughout the epidemic while introducing their clients to delectable vegan alternatives, such as the taco.

The fact that veganism is growing more and more popular daily is another reason it is now simpler to locate a vegan taco.

More people are searching for meals devoid of animal products than ever before, making veganism as a diet more apparent than ever.

Tacos have always been a traditional dish, so it stands to reason that many vegan and vegetarian dishes are associated with them.

Tacos are, in essence, a part of a vibrant and fascinating culture. More dishes need to be modified in order for everyone to continue to enjoy them as more people experiment with vegan-style diets.

Taco Recipes For Your Kids

1. Chilli Roasted Butternut Squash Tacos

These simple, plant-based tacos are made quickly and easily without special ingredients. They are also quite affordable, filling, and healthy. In addition to the extra fiber and protein that black beans offer, the spiced-up butternut squash adds plenty of taste.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients For The Tacos

Butternut squash: 2 pounds, cubed
Avocado oil: 2 teaspoons
Black beans: 1 15-ounce
Avocado: 1, sliced
Fresh cilantro, chopped
Fresh lime wedges.
Pico de gallo
Tortillas
Cilantro lime crema or chilli lime dressing (optional)

Ingredients For The Toppings (Optional)

Red cabbage, thinly sliced
Jalapeños
Hot sauce

Ingredients For The Spice Mix

Garlic powder: 1 teaspoon
Onion powder: 1 teaspoon
Chilli powder: 1 teaspoon
Smoked paprika: 1 teaspoon
Cumin: 1 teaspoon
Cayenne pepper to taste (optional)
Pink Himalayan salt

Method

Put a baking sheet in the oven and preheat it to 400°F.
Put all of your spices in a small bowl and stir. After that, mix the butternut squash in avocado oil. Sprinkle the spice mixture over the squash after it has been well coated and toss to distribute. Squash should be spread on a prepared baking sheet and roasted for 20 to 30 minutes (or until fork tender).
Prepare your vegetables and, if preferred, cook your tortillas per package directions while your squash cooks.
Assemble your tacos with the cooked butternut squash, avocado, black beans, cilantro, pico de gallo, a hefty squeeze of fresh lime juice, and sauce if you like.

2. Butternut Squash Tacos With Tempeh Chorizo

These tacos are easy to make and eat as a meal. You might want to steam your tempeh before using it to aid digestion. Do not miss this step if you have trouble digesting beans or soy!

If you need to add more water or broth because the butternut starts to stick, keep extra on hand. The level of the flame is everything.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 8

Ingredients

Corn tortillas: 8
Avocado: 1 large, pitted and sliced
Tempeh: 1- 8-oz package
Apple cider vinegar: ¼ cup
Filtered water: ½ cup
Butternut squash: 2 cups, peeled and cubed
Nutritional yeast: 1 tablespoon
Chilli powder: 1 teaspoon
Cumin: ½ teaspoon
Garlic powder: ½ teaspoon
Smoked paprika: ½ teaspoon
Oregano: ½ teaspoon
Carrots: ½ cup, julienned (optional)
Cayenne pepper: ⅛ teaspoon
Liquid smoke: ½-1 teaspoon to taste
Cilantro, chopped.
Sea salt and black pepper to taste.

Method

Slice the tempeh in half, then steam for 10 minutes. After it has cooled, please put it in a bowl and break it into pieces using your hands or a pastry cutter. In the meantime, heat vinegar and water to a boil in a medium skillet.
Then add squash, nutritional yeast, herbs, liquid smoke, and a dash of sea salt. Spice the squash, then simmer it for a little while with the lid on while stirring now and then. Just until almost tender, cook.
Cook for a further few minutes, stirring now and then, after adding the tempeh and carrots. Remove the lid, then season to taste with black pepper and sea salt.
Warm up the tortillas, stuff them, and garnish with chopped cilantro and slices of avocado.

3. Spicy Cauliflower Lentil Tacos

You must prepare these tacos if you like spicy cuisine. Lentils, which are high in protein, are combined with cauliflower, warm spices, and other ingredients to create a delicious and tangy filling. Toppings include homemade coleslaw, a refreshing “crunch,” pickled jalapeños, and dairy-free cilantro crema.

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes | Servings: 12

Ingredients For The Cauliflower And Lentil Filling

Cauliflower: 1 head
Brown lentils: 1- 14-oz can
Yellow onions: 1 large
Garlic: 4 cloves
Chilli powder: 1½ tablespoons
Paprika: 1 teaspoon
Cumin: 1 teaspoon
Dried oregano: 1 teaspoon
Salt: 1 teaspoon
Onion powder: ½ teaspoon
Garlic powder: ½ teaspoon
Cayenne: ½ teaspoon
Black pepper: ½ teaspoon

Ingredients For The Coleslaw

Green cabbage: ¼ head
Cilantro: ¼ cup
White wine vinegar: 3 tablespoons
Green onions: 2
Garlic: 1 tablespoon minced
Salt: ½ teaspoon

Ingredients For The Pickled Jalapeños

Jalapeños: 8, sliced
Garlic: 3 cloves
Water: ½ cup
White vinegar: ½ cup
White or brown sugar: 2-3 tablespoons
Salt: 1 tablespoon

Ingredients For The Cilantro Crema

Raw cashews: ½ cup
Cashew milk or water: 3 tablespoons
Lime juice: 2 tablespoons
Cilantro: 1 small bunch
Salt: ½ teaspoon
Black pepper: ¼ teaspoon

Ingredients To Serve

Corn tortillas (we use gluten-free)
Salsa
Lettuce (optional)

Method

Prepare the cilantro crema and pickled jalapeños the day before you serve this dish.
Garlic cloves and jalapeños should be cleaned, cut into slices, and put in a glass jar.
Once the sugar and salt have dissolved, turn off the heat after bringing the mixture of water, vinegar, sugar, and salt to a simmer. Pool after letting it cool for two minutes in the glass jar.
Blend the soaked cashews, cashew milk (water), lime juice, salt, and pepper to taste to make the crema. Depending on your preference, add the cilantro and pulse a few times to chop it up extremely small or blend until perfectly smooth. For a simple serving, transfer to a squeeze bottle!
Keep the crema and pickled jalapeños in the fridge until you are ready to serve.
Make your coleslaw a day or two ahead of time. Place all of the sliced cabbage in a sizable mixing dish.
Place the sliced cabbage on the side and top with the remaining coleslaw ingredients, which combine in a small mixing dish. Mix thoroughly using your hands or thongs. Keep chilled until you're preparing to serve.
Making the cauliflower and lentil filling is the last step. You can prepare and set away all the components earlier in the day, for example, by chopping all the onions and garlic, processing the cauliflower, and preparing the spice mixture in a small bowl.
Heat up a sizable frying pan and add some water to it just before serving. For a few minutes, add and sauté the onions.
Add the cauliflower and cook it for a few minutes, until soft, with additional water if necessary. Since the pieces are so small, it shouldn't take very long.
Add minced garlic cloves along with the lentils. Add the spice combination after cooking for two to three minutes, stirring often. Cook for one minute longer, stirring frequently.
Prepare the tacos in advance or set everything out for a self-serve taco party.

4. Leftovers Tacos With Cranberry Salsa

Sandwiches made with leftover Thanksgiving food are almost mythical. Eating all those leftovers in a sandwich is the best part of Thanksgiving.

Why not try it in a taco, then? You can use your portions from Thanksgiving to make this recipe, but if you don't have any, you can easily make some Thanksgiving tacos from scratch. You only need to roast a few vegetables, sauté some herbed seitan or veggie meat, top it with some cranberry salsa and drizzle some tahini to create one magnificent taco.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 8

Ingredients For The Cranberry Salsa

Fresh cranberries: 1½ cups
Apple: 1 large
Jalapeño pepper: ½
Onion: ½ small
Lime: 1, juiced
Sugar or coconut sugar: 3 tablespoons

Ingredients For The Tacos

Sweet potatoes or mashed potatoes: 2 small
Brussels sprouts: 8 ounces
Seitan: 8 oz (or 2 cups of any veggie meat, cubed)
Olive oil: 2½ tablespoons
Ground sage: ½ teaspoon
Dried thyme: ½ teaspoon
Cinnamon: ½ teaspoon
Salt: ½ teaspoon
Flour tortillas: 8
Tahini for drizzling

Method

Slice the shallot, apple, and jalapeño (with or without seeds) into ¼-inch cubes.
Add cranberries, apple, jalapeño, and shallot to your food processor. Pulse the ingredients a few times to ensure they are finely chopped but not liquefied.
Fill a small basin with the ingredients. Stir in the sugar and lime juice. Before serving, give the flavours at least 15 minutes to mingle. Set the oven to 425°F. Sweet potatoes should be peeled and sliced into ½-inch cubes. Cut the Brussels sprouts into fourths.
Line two baking pans with parchment paper. Put the Brussels sprouts on one sheet and the sweet potatoes on the other.
Each sheet should have 1 tablespoon of olive oil drizzled over it, along with ½ teaspoon salt and cinnamon. Toss the vegetables to coat them completely.
Bake the sweet potatoes and Brussels sprouts on their baking sheets until they are both tender and starting to colour (about 15-20 minutes). It might be necessary to roast the sweet potatoes for 5 minutes longer than the Brussels sprouts. Take the two sheets out of the oven when they are finished baking.
Cut the seitan or veggie meat into bite-sized pieces while the vegetables are baking. A skillet needs to be at a medium temperature.
The hot pan should now include the seitan and a half teaspoon of olive oil. Before containing the thyme and sage, ensure the seitan is fully coated.
Turn the seitan regularly so that it may brown on all sides throughout the 5-7 minutes of cooking.
Once the food is crisp and brown, please remove it from the heat.
This dish is full of warm tortillas, sweet potatoes, Brussels sprouts, and seitan. Add salsa on top. Over each taco, drizzle some tahini.

5. Roasted Butternut Squash Tacos With Crisp Apple And Chipotle-Lime Drizzle

These fall Tacos have seasonal butternut squash, just-picked apples, and a spicy chipotle-lime sauce to amp them up. I dare you to eat these and not feel wonderfully satisfied. So quick and easy to prepare on a weeknight.

Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes | Servings: 4

Ingredients For The Chipotle-Lime Drizzle

Vegan mayonnaise: ½ cup
Adobo sauce: 3 tablespoons
Fresh lime juice: 1-2 tablespoons
Sea salt and freshly ground black pepper to taste

Ingredients For The Roasted Veggies

Butternut squash: 1 large
Red peppers: 2

Other Ingredients

Black beans: 1 can, drained and mashed
Seasonal apples: 2
Soft white corn tortillas: 12
Olive oil.
Cilantro, to top.

Method

Preheat your oven to 425°F.
Cut the butternut squash into cubes after peeling.
Prepare the red pepper for tacos by cutting it into wedges.
Now combine butternut squash and red pepper in a bowl.
Add a tablespoon or two of olive oil and toss to coat. Add enough salt and pepper to taste.
On a baking sheet with a rim, spread uniformly.
We give them a spin about halfway through cooking and roast them for approximately 20 minutes or until soft and beginning to brown.
Make the chipotle-lime dressing as the vegetable roast. Mix all the dressing ingredients in a small dish and whisk until combined. To taste, you can add salt and more chipotle sauce. Set aside.
We suggest reheating the black or refried beans on the stove. To release the black beans, lightly smash them and add little lime juice and olive oil.
Slice up the apples. Set aside.
If at all feasible, sear the tortillas on both sides over an open flame on your gas range. Get a beautiful char on both sides; each side takes around 45 seconds. As you move, keep them warm by wrapping them in foil or a tea towel. Cooking them in a pan over the stove is the alternative. Tortillas must always be served warm!
Assemble the Tacos with apples, beans, vegetables, cilantro, and a chipotle drizzle.
Smile.

6. Shiitake Mushroom Soft Tacos

These soft tacos are the ideal option when you want a filling meal that won't make you feel sluggish for the rest of the evening. They are sweet, light, and healthy. The addition of shiitake mushrooms gives the dish a special flavour.

Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes | Servings: 4

Ingredients

Shiitake mushrooms: 4 cups, chopped
Coconut oil: 3 tablespoons
Cilantro: 1 bunch
Tomatillos: 5 large or 9 small
Limes: 2
Ripe avocados: 2
White onion: 1
Garlic: 3 cloves
Jalapeños: 2
Soft tortillas: 1 package
Coconut yogurt for garnish

Method

Start by chopping the mushrooms first, then the other vegetables. To get the correct size, wash and dice them. After cleaning the cilantro, remove roughly 1 cup and put it in a blender. Next, use the remaining, finely chopped half cup to create the garnish.
Put the tomatillo in the blender after peeling it and washing the fruit to remove any sticky residue.
Peel the onion and garlic. Slice the onion in half; put half in the blender; reserve the other half for garnish.
Turn the broiler to high. On a cookie sheet, set one jalapeño under the broiler. Switch it every few minutes to prevent actual burning and simply skin blackening. (This step is optional).
Cut the jalapeño in half once it has become soft and the skin has turned brown or black.
Blend the ingredients in the blender until the salsa is thick. Remove to a serving bowl, keeping about ½ cup for the guacamole.
Cook the mushrooms and coconut oil over medium heat in a big pan or saucepot.
Slice each avocado in half, remove the flesh and place it in a sizable molcajete or sturdy bowl. Mash until smooth but with some remaining chunks.
Add salt, a squeeze of half a lime, and the saved salsa verde, according to taste. If desired, garnish with chopped cilantro and raw jalapeño slices.
Warm up the tortillas slowly in a tortilla warmer or a preheated oven set to 300°F.
To assemble, place the tortillas on a dish and add the coconut cream and mushroom filling.

Conclusion

According to many dietitians and medical professionals, Tacos can classify as nutritious and junk food what we use to make our taco recipe and how we make the tacos will significantly impact this.

Tacos can provide an excellent balance of protein, lipids, and carbohydrates, as well as ample amounts of fiber, vitamin C, calcium, and iron if you create them with an emphasis on nutritional components.

I trust you enjoyed this article about the 6 Best Vegan Taco Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

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