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Home » Recipes » Vegetable Tacos

Published: Dec 15, 2019 · Modified: Dec 2, 2021 by Kelsey· This post may contain affiliate links ·

Vegetable Tacos

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These veggie tacos are made using flavorful roasted vegetables and a homemade chipotle sauce recipe.

A spoon drizzling chipotle southwest sauce on vegetable tacos.

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

Labeled ingredients for homemade tacos including mushrooms, sweet potato, peppers, cilantro, onion, tortillas, radishes, lettuce, jalapeno, avocado, oil, and seasoning.

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.

Vegetables on a roasting pan with three steps: 1. wash and chop veggies, 2. add olive oil and seasoning, 3. toss and roast veggies.

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.

Three tacos in a white dish with fresh vegetables and an orange sauce.

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.

Three tacos on white tortillas with roasted and fresh vegetables and a creamy chipotle sauce

If you enjoyed these plant based tacos, be sure to try these vegan recipes next:

  • Buffalo Cauliflower Tacos
  • Vegan Gyro
  • Lentil Tacos
  • Falafel Bowl
Three tacos on a marble slab with a spoon drizzling a homemade chipotle sauce recipe on top.

Vegetable Tacos

Kelsey Riley
These vegan tacos are made with flavorful roasted and fresh vegetables and are served with a savory vegan chipotle sauce.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Mexican
Servings 3
Calories 412 kcal

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.

Notes

If storing these tacos for later, store the roasted vegetables and sauce separate from the raw ingredients. 

Nutrition

Serving: 2 tacosCalories: 412kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

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About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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