These veggie tacos are made using flavorful roasted vegetables and a homemade chipotle sauce recipe.
These roasted veggie tacos are incredibly easy to make and filled with delicious, flavorful plant based ingredients.
I love eating these whole food plant based tacos fresh, but this recipe is also great for meal prepping.
Ingredients
Tortillas: I like using a smaller tortilla for this recipe and making more smaller tacos rather than large tacos. You can use any type of tortilla that you prefer, check out this article about the best vegan tortillas if you need help choosing one.
Roasted Vegetables: I used a combination of roasted sweet potato, bell peppers, mushrooms, and red onion. Feel free to add any roasted veggies that you love.
My favorite part of this recipe is the portabella mushrooms that really makes the vegan mushroom tacos so delicious!
Fresh Vegetables: The roasted vegetables are full of delicious flavor but the fresh veggies in these tacos add flavor and crunchy texture.
Lettuce: I recommend using a crispy and fresh shredded iceberg lettuce for these tacos.
Seasoning: Use any type of taco seasoning that you like best with any level of spice that best fits your needs.
Oil: I prefer to use a neutral oil for tossing the roasted veggies in. Use either avocado oil or olive oil.
See recipe card below for quantities.
Start by washing and prepping the vegetables.
Preheat the oven to 425 degrees. Toss the sliced sweet potatoes, portabella mushrooms, red onion, and bell peppers in the oil and your taco seasoning of choice.
Roast the veggies in the oven for about 15-20 minutes until fully roasted, tossing at the 10 minute mark. Remove from the oven and let cool slightly after roasting.
While the vegetables are roasting, add all ingredients for the homemade chipotle southwest sauce in a blender and blend until smooth and creamy.
Assemble the tacos by adding all ingredients to your tortillas and drizzling the homemade chipotle sauce on top.
Tips and Tricks
I think these are some of the best vegan tacos around and they are delicious when served fresh or made in advance.
If you plan to make these tacos ahead of time or use them as a meal prep recipe, be sure to store the roasted vegetables, fresh vegetables, and sauce separate from each other.
These veggie tacos are served with a spicy homemade adobo sauce. You can turn the level of spice up or down depending on your preference. Use half of a chipotle pepper if you prefer less spice but use 2 chipotle peppers if you want the sauce to be spicier.
You can also change the level of spiciness for the actual vegetable tacos recipe by using either mild, medium, or hot taco seasoning.
If you enjoyed these plant based tacos, be sure to try these vegan recipes next:
Vegetable Tacos
Equipment
- Blender
- Sheet pan
Ingredients
- 6 tortillas
- 1 bell pepper sliced
- 1 portabella mushroom sliced
- 1 sweet potato sliced
- ½ red onion sliced
- 1 avocado sliced
- 3 radishes sliced
- 1 cup lettuce shredded
- 1 jalapeno sliced
- ½ cup cilantro
- ¼ cup chipotle sauce
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
Chipotle Sauce
- 1 cup plant based yogurt plain
- 1 chipotle pepper canned
- 1 tablespoon adobo sauce from the canned chipotle pepper
- 1 tsp lime juice
- 1 teaspoon orange juice
- 1 tsp maple syrup
- 1 tsp cumin
- 1 tsp taco seasoning
Instructions
- Start by washing all produce and prepping according to the ingredient list.
- Preheat the oven to 425 degrees.
- Toss the sliced sweet potato, bell pepper, red onion, and mushroom in olive oil and taco seasoning and roast in the oven for 15-20 minutes or until fully roasted. Tossing half way through roasting. Let cool slightly after removing from the oven.
- While the vegetables are in the oven make the chipotle sauce by combining all ingredients for the sauce in the blender and blend until smooth. Set aside.
- Assemble the tacos by adding all ingredients to the tortillas and adding a drizzle of sauce on top.
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