January 31, 2019

Vegan Taco Cups

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Remember last week when I posted the Buffalo Chick’n Bites and said that my favorite part about the Super Bowl was the food?

Did you honestly think I’d say that and only give you ONE recipe to make for the Big Game this year?! Pssshhhh. You thought wrong. You need variety, and I’m here to give it to ya!

These vegan taco cups are the perfect Game Day snack!!!

Grab a drink and let’s get to making some game changing Vegan Taco Cups!

I made these vegan taco cups on my special “Super Bowl” episode of Great Day Kitchen last week and they were a huge hit! I can say with full confidence that everyone will enjoy these handheld appetizers, whether they’re vegan or not!

Bonus Tip: If you’re able to get your hands on Gardein Beefless Ground, it’s Gluten Free! You can also use TVP (textured vegetable protein), and season it with vegan beef bouillon to make this appetizer 100% gluten free AND vegan!

Aside from being super delicious, these vegan taco cups are extremely easy to prepare. They’re also super customizable, so you can add whatever fillings and toppings you like to normally add to tacos! You can even switch things up by making different varieties (ie: some with lettuce and tomatoes, some with avocado and cilantro, etc).

Once you’ve got the filling for your vegan taco cups prepared, all you have to do is fill each tortilla generously and pop them in the oven to do most of the work! As you can see from my photos, this process doesn’t have to be pretty! You’re going to add additional toppings anyway.

Once your vegan taco cups are done baking, all you have to do is let them cool for about 5 minutes before popping them out of the pan. Since you used a bit of oil to line your cupcake pan, you should have no problem removing them. Garnish with your favorite toppings and enjoy (told ya this recipe was easy).

The result is a delicious, meaty, cheesy, hand-held appetizer that all of your guests will enjoy!

Bonus Tip #2: Make your filling the day before the game or party and store in an airtight container in the refrigerator to make for even easier prep the day of!

We hope you guys love our vegan taco cups as much as we do! If you give them a try, make sure to snap a photo and tag us on Instagram at @eat_figs_not_pigs! I love seeing your recreations of my recipes! Additionally, if you have time to leave a rating on this recipe and a comment, I’d appreciate it so much!

Til next time, Friends!

XOXO


5.0 from 2 reviews
Vegan Taco Cups
 
Prep time
Cook time
Total time
 
Vegan Taco Cups are the perfect snack for get-togethers and parties! These handheld appetizers are so meaty and cheesy, we promise no one will notice they're 100% vegan!
Author:
Recipe type: Vegan
Cuisine: Mexican American
Serves: 12 Taco Cups
Ingredients
  • 2 teaspoons avocado oil, divided
  • 12 oz vegan ground
  • 3 TBS of Taco Seasoning, homemade or store-bought
  • ½ cup chopped green chilies
  • ½ cup vegan cheese shreds
  • 12 street-style flour tortillas
  • ¾ cup shredded lettuce, for garnish
  • Vegan sour cream, for drizzling
  • Fresh diced tomatoes, for garnish
  • Chopped cilantro, for garnish
  • Hot sauce, for serving
Instructions
  1. Preheat oven to 350° F
  2. Heat 1 teaspoon of oil in a sauté pan over medium heat. Once the oil is hot, add the ground, taco seasoning and ¼ cup water, and cook until heated through, stirring occasionally, 6 to 7 minutes.
  3. Add the chilies and shredded cheese, and continue to cook until most of the cheese is partially melted, 3 to 5 minutes. Remove the mixture from the heat.
  4. Brush a teaspoon of oil in the holes of a cupcake pan and place the tortillas into the pan, folding the sides if you have to. Fill each tortilla with about 2-3 tablespoons of beefless mixture. Repeat this process until all of your taco cups are filled and place in the oven to bake until the tortillas are slightly crisp around the edges, 15 to 25 minutes.
  5. Garnish with lettuce, vegan sour cream, tomatoes, cilantro and hot sauce, and enjoy!
Notes
1. To prevent your tortillas from cracking before placing them in the cupcake pan, you can warm them up in the microwave or over the stovetop for a few seconds to make them softer and more pliable.
2. The Beefless Ground brand that we use is Gardein or Lightlife. We also enjoy Boca brand. If you are unable to find beefless crumbles, you can use TVP (textured vegetable protein). The brand we usually buy is from Bob's Red Mill. We rehydrate it according to package directions with vegan beef bouillon. The brand of Not Beef bouillon that we use is from Edward & Sons. All of these products we find at Sprouts and Whole Foods.
3. To make this recipe completely gluten free, make sure you use 100% corn tortillas, and that your Beefless Ground & Taco Seasoning packet are also gluten free. Always check labels.
4. The cheddar shreds we use for this recipe are the NEW Daiya Cutting board shreds. We find this vegan cheese melts best. If you are unable to find Daiya Cutting Board Shreds, Follow Your Heart or any other brand you like can be substituted. Please keep in mind it will still taste great, but may not melt as well, which if totally fine!
5. This recipe is meant as an appetizer for a large crowd. You can half the recipe for a smaller serving.

 

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  1. Made this for my GF and I and it was SO GOOD! I used grated tempeh instead of beefless ground and it was delicious. For the tortillas Mission Whole Wheat CarbSmart Street Taco (whew, that was a mouthful..just like these taco cups! Heheh ????)

    10/10 would make again

  2. I’ve made these by the book before and they’re spectacular. Tonight we used them as inspo to make buffalo tempeh taco cups. Put red pepper hummus in the bottom of the cup, buffalo tempeh & onions as the filling with a little vegan mozz on top. Garnished with follow your heart ranch, celery, lettuce & tomato.