Vegetarian Tacos with Plant-Based “Meat”

After watching a couple of eye-opening food documentaries recently, I’ve found myself rethinking how much meat we eat at home. I’m not going fully vegetarian (yet?), but I am looking for more plant-based swaps—especially ones that feel just as familiar and satisfying as our usual favorites. So I pulled out an oldie but goodie recipe, Tasty Turkey Tacos, and instead made tasty vegetarian tacos made with plant-based “meat.” These come together quickly, use freezer and pantry staples, and—bonus—are totally weeknight-friendly.

Jump to:

• Getting Started
• Ingredient Recommendations
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

Before anything hits the pan, I like to do a little mise en place. I promise this tiny bit of prep makes a big difference. Wash and dry any fresh produce you’re using for toppings—even that pre-shredded iceberg lettuce! I’ve always done this, but the documentaries really reinforced this.

Once you’re washing and chopping, mix together the taco seasoning. I like to make it in a little ramekin. You can use a packet – you need about 12-15 grams of seasoning. I really like the taco seasoning in this recipe and have even made it in bulk to have on hand for any taco seasoning needs.

Vegetarian Tacos Ingredient Recommendations

Frozen Plant-Based “Meat” Grounds

I use a bag of Quorn’s frozen meatless grounds. No need to thaw—just toss them into a skillet and let them heat through. They crumble up nicely and really take on the flavor of your seasoning.

Taco Shells

I go with soft flour tortillas like the recipe says. See below for gluten-free options and some fun ways to warm them up.

Finishing Touches

Here are a few different ways to warm up the soft tortillas. Don’t skip this step. I recommend my new favorite method, air frying.

• Air fryer: Fold soft flour tortillas in half and lay them in the air fryer basket. You can usually fit four. Heat for 4 minutes at 350℉. They hold their shape and get just a touch of crispness around the edges.
• Microwave: Wrap in a damp paper towel and zap for 30 seconds.
• Skillet: Warm each tortilla in a dry pan for 30–60 seconds per side.

Especially when air fried, the shells sit nicely in a taco holder.

Vegetarian Tacos Pairings

Whether you’re making these for a gathering (Cinco de Mayo, anyone?) or just for two, you can’t go wrong with:

• Margaritas (classic, spicy, or even mocktail versions)
• Chips and salsa or queso
• Roasted corn with a sweet + spicy chili-lime blend
• Sopapilla cheesecake or fried ice cream for dessert
• Tejano music station on Spotify (or a similar playlist) to round it all out

Honestly, it’s a fun and easy dinner that feels a little like a party, even if it’s just the two of you at the table.

Vegetarian Tacos Leftovers

If you’re cooking for two, you’ll likely have leftovers—just enough for one more meal. The plant-based “meat” doesn’t always reheat perfectly, but adding a teaspoon of water when microwaving helps bring it back to life. Wrap it in a fresh tortilla, add your toppings and you’re good to go.

Have you tried cooking with meatless grounds before? I’d love to hear your favorites—or if you’ve got a go-to taco topping I should try next time. Let’s keep inspiring each other to try new things and eat a little more mindfully.

Looking for more recipes like this? Check out our vegetarian and vegetarian option recipes. And this plant-based “meat” recipe is the first of many I have been developing so be sure to subscribe to our free newsletter below for more recipes just like this one.