Vegan Taco Bowl
Love tacos? Then you’re gonna be obsessed with this flavour-packed vegan taco bowl.
Loaded with crispy seitan, beans, tomatoes, avocado, sweet corn, tortilla chips, rice and fresh coriander this vegan taco bowl delivers on every level. Served with my favourite creamy garlic-cashew sauce, it’s a real nutritional powerhouse. I promise you, this is the best vegan taco bowl recipe out there.
Seitan is not only super versatile but also packed with nutrients! I add it to my meals at least twice a week, because it provides a lovely protein source and honestly makes every meal that little bit more exciting! And it makes a great meat substitute for our taco bowl!
Right, what are we waiting for?! Let’s get into it!
How to make the best vegan taco bowl
1. Pick your favourite veggies
This bowl combines all the best ingredients and makes a delicious flavour-packed lunch or dinner. To build the base, I love using tomatoes for an amazing source of vitamin C and potassium, avocado for a healthy fat source and beans to add a layer of protein.
Of course, you don’t have to stick to these ingredients. Simply use whatever you’ve got at hand – this bowl provides a great opportunity to use up any leftover legumes or veggies. Here are a few more ingredients you can use to build your vegan taco bowl base:
- Corn salad
- Fajita veggies
2. Add your plant-based protein
Now let’s talk about protein! For a traditional, meaty taco bowl you’d usually use ground beef or turkey. For this vegan version, I’ve used crispy seitan, which makes a fantastic, nutritious meat substitute. We’ll talk about its nutritional benefits in a bit! Lentil ‘meat’ or tofu would also make a great meat alternative for this bowl.
3. Don’t forget about the sauce
This vegan taco bowl wouldn’t be complete without a creamy and delicious sauce! This five-minute vegan garlic sauce is so good I could seriously eat it on its own. The secret ingredient? Cashews! Soaked and blended up, they make a really tasty and smooth sauce. Add plant milk, a few lovely spices et voila! Sauce done!
Let’s talk about seitan
Seitan is a protein-rich food made from wheat gluten. Unlike tofu or tempeh, which are made from soybeans, seitan is made entirely out of hydrated gluten, the main protein found in wheat. And it makes a great meat substitute for our vegan taco bowl.
Luckily it’s really hard to mess up seitan! Its neutral taste and meat-like texture lend it to a variety of dishes. You can also add it to your favourite stir fry, salad or sandwich and shred it into tacos.
Seitan contains very little fat and roughly the same amount of protein as animal meat. It is also a good source of several minerals and is low in carbohydrates. When making this vegan taco bowl with store-bought seitan just make sure to check the sodium content, as some products contain higher amounts of sodium to extend the product’s shelf life.
How to prep seitan
For this bowl, I’ve used store-bought seitan, as it is much quicker to cook. Chopped up and flavoured with cumin, garlic and paprika it makes a lovely protein-rich addition.
If you can’t find a store-bought option, you can also make seitan yourself using vital wheat gluten. Check out this recipe for a step-by-step tutorial.
Nutritional value of seitan
Source: Nutrition Data
28g (one ounce) of seitan (made from 28g vital wheat gluten) contains the following nutrients:
- Calories: 104
- Protein: 21g
- Selenium: 16% of the RDI
- Iron: 8% of the RDI
- Phosphorus: 7% of the RDI
- Calcium: 4% of the RDI
- Copper: 3% of the RDI
Total cooking time: 30 minutes | Serves: 2 | Easy
For the seitan:
100g seitan (I used a store-bought option)
1 tbsp olive oil
½ tsp paprika powder
½ tsp cumin
½ tsp garlic powder
Salt and pepper to taste
For the bowl:
200g rice, white or brown
200g tinned kidney beans, rinsed and drained
200g sweet corn
1 avocado, halved
100g cherry tomatoes, sliced
100g tortilla chips
¼ red onion, chopped
Handful tortilla chips
For the cashew sauce:
- 100g cashews, soaked overnight
- 100ml almond milk
- 2 tbsp lemon juice
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp salt and pepper
- 2 tbsp coriander, chopped
- Lime wedges
- Start by cooking the rice according to packet instructions.
- Chop the seitan into cubes. Then heat olive oil in a frying pan over medium heat.
- Add the seitan chunks and season with paprika, cumin, garlic powder, salt and pepper.
- Fry for 6-7 minutes, stirring frequently, until crispy. Set aside.
- Make the cashew sauce by combining all ingredients in a food processor or blender and blend until smooth.
- Now it’s time to assemble your bowl! Start with rice, beans, red onion, sweet corn and tortilla chips. Top with crispy seitan and avocado slices and finally drizzle with the cashew sauce.
- Sprinkle with fresh coriander and serve with lime wedges.
Did you make this vegan tofu bowl recipe?
We absolutely love seeing your takes on our recipes! If you make our vegan tofu bowl, tag us on Instagram as @weareveano. Also, let us know how this recipe turns out for you in the comments!
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Co-Founder of Veano