I love Mexican food, especially tacos and this version is just perfection. These vegan taco lettuce wraps are vegan and gluten-free, they are ready in only 20 minutes and this recipe is extremely easy.
Vegan cooking is so amazing, it always surprises me, you can veganize every recipe you can think of. These tacos are one of the best tacos I've even tried, seriously, they are AWESOME!
We've also made homemade vegan sour cream, you only need 6 ingredients to prepare this creamy, tasty and delicious sauce. This version is healthier and lighter than others, so you can add more sour cream to your tacos with no fear of gaining weight.
In our daily life we usually don't eat tofu or any meat substitutes because our diet is quite simple, but you can make delicious recipes using them, so we consume this kind of products once in a while, especially when we eat at restaurants.
To make the taco filling we've used red beans, corn kernels, tofu, extra virgin olive oil, tamari, balsamic vinegar and cayenne pepper. You can also use soy sauce instead of tamari, cayenne powder or any hot pepper instead of cayenne pepper and of course you can use other kind of oil. You can also add other vegetables such as garlic, onion, broccoli, carrot or potatoes.
I love the idea of using lettuce instead of tortillas, but you can also use them if you want. We prepare our homemade vegan and gluten-free tortillas with corn flour, water and salt, they are healthier than store bought and so delicious!
Tomatoes and avocados are two of my favorite fruits, I eat them almost every day, and they are typical ingredients in Mexican cuisine.
This is a great way to eat leafy greens, they are so healthy, nutritious and full of vitamins and mineral, you should incorporate into your diet if you don't eat them!
You don't need to spend hours in the kitchen to cook delicious dishes such as these vegan taco lettuce wraps, you only need 20 minutes and it's so cheap. The homemade vegan sour cream is lower in fat than traditional sauce and it's ready in 1 or 2 minutes, you only have to place all the ingredients in the blender and blend, that's all!
Vegan Taco Lettuce Wraps
- 1 tablespoon extra virgin olive oil
- 1 cayenne pepper or a pinch of cayenne powder
- 10 ounces firm tofu, drained
- ¾ cup corn kernels
- 1 cup cooked beans
- ¼ cup tamari or soy sauce
- 1 teaspoon balsamic vinegar
- 2 tomatoes
- 1 avocado
- Lettuce leaves
- Vegan sour cream
- Heat the oil in a saucepan over medium heat, add the cayenne pepper (chopped) and the tofu. Break it up into small pieces with a spoon. Cook tofu until golden brown.
- Add the corn kernels, cooked red beans, tamari and vinegar. Cook for at least 5 minutes.
- Grab one or two lettuce leaves and pile on the mixture, lay on diced tomatoes and avocado and put the vegan sour cream on top of tacos.
Serene Lee says
These looks yummy and i would make them over the week on my off-days.
Iosune Robles says
Hi! I love this recipe 🙂
Julie Peck says
How long does the sour cream stay good in fridge?
Iosune Robles says
Hi! You can keep it in the fridge for 3-5 days 🙂
do you have to use tofu
Iosune Robles says
Hi Jhon! Feel free to substitute it by any other plant-based protein, such as lentils or beans 🙂
Ok so I was looking for something different to make for taco Tuesday and found this recipe. We are not vegans or vegetarians but I like to make healthier meals at least a few days out of the week and this one fit the bill. I told my mom about it earlier in the day and she was so curious that she came over for dinner. She gave this recipe a 9.2 out of 10 which she says is the highest score she has ever given a taco. My partner said I can make these any time I want. I also made the creamed topping which was very good and added another dimension to the dish. Next time I make these I am going to try replacing the soy sauce with chile powder and see how that tastes. I give this recipe a 10/10. thanks! Also, the creamed topping would be great as a dip (think hummus)
Hi Chris! Thanks a lot 🙂 I'm so glad you enjoyed the tacos!
Hey, I want to thank you for this awesome recipe! I'm eager to give it a try.
I do want to mention, however, that the ads here are painfully bad. One was kind of upsetting and made me scroll down to the recipe ASAP. They're repetitive and the fact that they're mixed into the main article is really distracting/annoying.
It's totally cool having them on the side/front/bottom, but I'd like to recommend moving them away from the middle, if you can.
Hi Lee! You're so welcome. I'm so sorry about the adds! Have a nice week 😉
Fantastic site. Plenty of helpful info here. I'm sending it to several buddies ans also sharing
in delicious. And naturally, thanks for your effort!
Hi Kurtis! Thanks a lot, you're too kind! 😀 Have a beautiful day!
Hi there! Was just wondering if the tofu used in the sour cream recipe is the vacuum packed kind or the water packed kind? Love the recipes/blog!
Hi Lilly! Thanks a lot 🙂 I use the water packed kind. Have a nice day!
This recipe looks delicious! I just found your website recently and its been so helpful, as I am new to veganism. I was wondering, how long should I expect tofu-based dairy replacements like the sour cream and the feta cheese to last in my fridge?
Hi Hannah! Thanks! I happy to help other people to cook vegan recipes. I recommend you to eat this kind of products in 3 or 4 days 😉
Grace @ FoodFitnessFreshAir says
I love how this VEGAN taco recipe is adapted from the Pioneer Woman!! Also loving the sound of that sour cream on top. Looks delish.
Thanks Grace!!! This sour cream is amazing!!! 🙂