25+ Easy and Delicious Holiday Vegan Taco Recipes for a Plant-Based Feast

The holiday season is a time to gather with friends and family, indulge in festive flavors, and embrace the warmth of a shared meal.

But if you’re looking for something a little different this year, why not try adding some holiday vegan taco recipes to the mix?

These tacos are a creative and delicious twist on the traditional holiday spread, offering a plant-based approach that’s just as flavorful and festive.

Whether you’re hosting a holiday dinner, preparing a brunch, or simply looking to enjoy a lighter meal during the season, these 25+ vegan taco recipes will inspire you to get in the kitchen and experiment with new holiday flavors.

From savory lentils and sweet potatoes to earthy mushrooms and tangy tahini, these tacos are packed with vibrant ingredients that are sure to please everyone at the table — vegan and non-vegan alike.

25+ Easy and Delicious Holiday Vegan Taco Recipes for a Plant-Based Feast

Incorporating holiday vegan tacos into your celebrations is a wonderful way to introduce fresh, vibrant flavors into your holiday meals.

These 25+ recipes offer something for everyone, whether you’re craving something savory, spicy, or sweet. Vegan tacos are versatile and easy to customize, so you can experiment with seasonal produce and bold spices to make them your own.

By thinking outside the box with these creative taco ideas, you can create memorable meals that not only satisfy your guests but also align with your health and sustainability goals.

Spiced Sweet Potato and Black Bean Tacos

These tacos are a perfect holiday delight, combining the earthy sweetness of roasted sweet potatoes with the hearty texture of black beans. Enhanced with warm spices and a creamy avocado sauce, they’re as festive as they are nourishing.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, mashed
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• Shredded red cabbage for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly crispy.
2. Warm the tortillas in a dry skillet or microwave.
3. In a small bowl, mix the mashed avocado with lime juice and a pinch of salt to make a creamy sauce.
4. Assemble the tacos by layering roasted sweet potatoes, black beans, shredded red cabbage, and avocado sauce on the tortillas.
5. Garnish with fresh cilantro and serve immediately.

The combination of roasted sweet potatoes and black beans creates a taco that is hearty and satisfying while still being light enough for a festive meal. The avocado sauce adds a refreshing creaminess, making this dish a holiday favorite.

Festive Lentil and Mushroom Tacos

A rich and savory filling of lentils and mushrooms makes these tacos a star at any holiday gathering. With the addition of crunchy pomegranate seeds and a tahini drizzle, they are as visually stunning as they are delicious.

Ingredients

• 1 cup cooked lentils
• 1 cup finely chopped mushrooms
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small flour tortillas
• 1/4 cup pomegranate seeds
• 2 tbsp tahini
• 2 tbsp water
• 1 tsp lemon juice
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until fragrant.
2. Add mushrooms, cooking until softened and their moisture is released.
3. Stir in lentils, coriander, smoked paprika, salt, and pepper. Cook for an additional 5 minutes to combine flavors.
4. Warm the tortillas and spoon the lentil-mushroom mixture onto each.
5. In a small bowl, whisk together tahini, water, lemon juice, and a pinch of salt to create a drizzle.
6. Top each taco with pomegranate seeds and parsley, then drizzle with tahini sauce.

The earthy lentils and mushrooms create a robust and satisfying filling, while the pomegranate seeds add a festive burst of flavor and color. The tahini drizzle ties it all together with its creamy, nutty notes.

Roasted Cauliflower and Cranberry Tacos

These tacos are a holiday masterpiece, featuring caramelized cauliflower and a tangy cranberry salsa. Perfectly balanced with toasted pumpkin seeds for crunch and a hint of spice, they’re sure to impress your guests.

Ingredients

• 1 small cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1/2 cup fresh cranberries
• 1 tbsp maple syrup
• 1/4 cup orange juice
• 8 small tortillas
• 1/4 cup toasted pumpkin seeds
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, smoked paprika, turmeric, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
2. In a small saucepan, combine cranberries, maple syrup, and orange juice. Cook over medium heat until cranberries burst and sauce thickens slightly, about 10 minutes. Let cool.
3. Warm the tortillas in a skillet or microwave.
4. Assemble the tacos by adding roasted cauliflower to each tortilla. Top with cranberry salsa and sprinkle with toasted pumpkin seeds.
5. Garnish with fresh cilantro and serve warm.

The roasted cauliflower provides a smoky, tender base, while the cranberry salsa adds a vibrant, tangy-sweet flavor perfect for the holidays. The toasted pumpkin seeds enhance the dish with a delightful crunch, making it a standout addition to any holiday menu.

Citrus-Spiced Tempeh Tacos

These tempeh tacos are bursting with holiday flavors, featuring a citrus-spiced tempeh filling that is both savory and tangy. Paired with a zesty slaw and avocado crema, they offer a fresh and satisfying dish that brings festive cheer to the table.

Ingredients

• 1 block tempeh, crumbled
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• Zest and juice of 1 orange
• 1 tbsp lime juice
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 cup vegan sour cream
• 1/4 avocado, mashed
• 1 tbsp lime juice

Instructions

1. In a skillet, heat olive oil over medium heat. Add crumbled tempeh, cumin, coriander, chili powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the tempeh is crispy and browned.
2. Add the orange zest and juice, lime juice, and cook for another 2–3 minutes, allowing the tempeh to soak up the citrus flavors.
3. While the tempeh cooks, prepare the slaw by mixing shredded cabbage, chopped cilantro, and lime juice in a bowl.
4. In another bowl, combine mashed avocado and vegan sour cream to create a creamy avocado crema.
5. Warm the tortillas and assemble the tacos by layering the citrus-spiced tempeh, slaw, and a dollop of avocado crema.
6. Serve immediately, garnished with additional cilantro if desired.

The citrus-spiced tempeh provides a flavorful and protein-packed base for these tacos, while the slaw adds a crisp, refreshing crunch. The avocado crema ties it all together with a smooth, creamy texture, making these tacos a festive and satisfying option for any holiday gathering.

Winter Squash and Spinach Tacos

These winter squash and spinach tacos are a delightful celebration of seasonal ingredients. Roasted squash pairs beautifully with sautéed spinach, and the addition of a tangy tahini dressing brings everything together for a nutritious and festive dish.

Ingredients

• 2 cups cubed winter squash (such as butternut or acorn squash)
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 4 cups fresh spinach, roughly chopped
• 1 tbsp olive oil
• 8 small flour tortillas
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1/4 cup toasted pecans, chopped

Instructions

1. Preheat oven to 400°F (200°C). Toss the cubed winter squash with olive oil, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized.
2. While the squash roasts, heat olive oil in a skillet over medium heat. Add chopped spinach and sauté until wilted, about 2-3 minutes.
3. In a small bowl, whisk together tahini, lemon juice, and maple syrup to make a creamy dressing.
4. Warm the tortillas and assemble the tacos by layering roasted squash, sautéed spinach, and a drizzle of tahini dressing.
5. Sprinkle with toasted pecans and serve immediately.

The roasted winter squash provides a sweet and savory flavor that pairs wonderfully with the earthy spinach. The tahini dressing adds a creamy, slightly sweet richness that elevates this taco to a holiday-worthy dish. The toasted pecans bring an extra layer of crunch and nuttiness, making this taco a comforting and festive meal.

Cranberry & Walnut Pâté Tacos

These tacos feature a unique holiday-inspired cranberry and walnut pâté filling, creating a rich and savory base that pairs beautifully with the tangy sweetness of the cranberry salsa. It’s an elegant and delicious twist on traditional tacos that will impress guests at any festive gathering.

Ingredients

• 1 cup walnuts, chopped
• 1/2 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tsp dried rosemary
• 8 small corn tortillas
• 1/2 cup fresh cranberries
• 1 tbsp maple syrup
• 1 tbsp orange juice
• 1/4 cup chopped green onions
• Fresh parsley for garnish

Instructions

1. In a food processor, pulse walnuts, dried cranberries, olive oil, soy sauce, maple syrup, and rosemary until finely chopped and well-combined, forming a pâté-like mixture.
2. In a small saucepan, combine fresh cranberries, maple syrup, and orange juice. Cook over medium heat until the cranberries burst and the sauce thickens slightly, about 8-10 minutes.
3. Warm the tortillas in a skillet or microwave.
4. Assemble the tacos by spooning the cranberry-walnut pâté onto each tortilla and topping with cranberry salsa.
5. Garnish with green onions and fresh parsley. Serve immediately.

The cranberry-walnut pâté creates a rich, savory filling with a slight sweetness from the cranberries and maple syrup. The cranberry salsa provides a burst of freshness and tanginess that perfectly complements the pâté. This taco is a unique and sophisticated option that celebrates the flavors of the holiday season.

Pineapple and Jackfruit Tacos

These tropical-inspired tacos combine the subtle sweetness of jackfruit with the zesty brightness of pineapple, creating a holiday dish that is both flavorful and refreshing. Topped with a cilantro-lime crema, these tacos are perfect for adding a festive twist to your holiday menu.

Ingredients

• 2 cups young green jackfruit, drained and shredded
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1 cup fresh pineapple, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 8 small corn tortillas
• 1/4 cup vegan sour cream
• 1 tbsp lime juice
• 1 tbsp agave syrup

Instructions

1. Heat olive oil in a skillet over medium heat. Add shredded jackfruit, smoked paprika, turmeric, salt, and pepper. Cook for 8-10 minutes, until the jackfruit is browned and slightly crispy.
2. In a small bowl, combine diced pineapple, red onion, and cilantro to make a fresh salsa.
3. In another bowl, whisk together vegan sour cream, lime juice, and agave syrup to make a cilantro-lime crema.
4. Warm the tortillas and assemble the tacos by adding the spiced jackfruit, pineapple salsa, and a drizzle of cilantro-lime crema.
5. Serve immediately, garnished with additional cilantro if desired.

The jackfruit provides a meaty texture, while the pineapple salsa brings a tropical, juicy freshness to each bite. The cilantro-lime crema adds a cool, tangy contrast, making these tacos a fun and festive dish for any holiday meal.

Caramelized Onion and Beet Tacos

These tacos feature the earthy sweetness of caramelized onions and roasted beets, combined with tangy vegan feta and a refreshing herb dressing. The vibrant colors and bold flavors make them an eye-catching and delicious option for your holiday spread.

Ingredients

• 2 medium beets, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 large onions, thinly sliced
• 2 tbsp balsamic vinegar
• 8 small flour tortillas
• 1/2 cup vegan feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 tbsp apple cider vinegar
• 1/4 cup olive oil
• 1 tsp Dijon mustard

Instructions

1. Preheat oven to 400°F (200°C). Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread the beets on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
2. While the beets roast, heat the remaining olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, for 15–20 minutes until they become golden and soft. Stir in balsamic vinegar and cook for an additional 2–3 minutes until the vinegar evaporates.
3. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, and a pinch of salt to make a dressing.
4. Warm the tortillas and assemble the tacos by adding roasted beets, caramelized onions, crumbled vegan feta, and fresh parsley. Drizzle with the herb dressing.
5. Serve immediately and enjoy the bold and colorful flavors!

The roasted beets and caramelized onions are a perfect balance of sweet and savory, while the vegan feta adds a creamy, salty bite. The herb dressing ties everything together, creating a fresh and vibrant holiday taco. This dish is a beautiful way to celebrate seasonal produce.

Miso-Glazed Tofu and Kimchi Tacos

Packed with umami flavor, these tacos are a fusion of Korean-inspired ingredients with a festive twist. Miso-glazed tofu and tangy kimchi come together to create a bold and savory taco filling, topped with a creamy avocado sauce.

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1/2 cup kimchi, chopped
• 1 avocado, mashed
• 1 tbsp lime juice
• 1 tbsp vegan mayonnaise
• 1 tsp sesame seeds for garnish
• Fresh cilantro for garnish

Instructions

1. In a bowl, whisk together miso paste, soy sauce, maple syrup, sesame oil, and garlic powder to make the marinade. Toss the cubed tofu in the marinade and let it sit for at least 15 minutes to absorb the flavors.
2. Heat a non-stick skillet over medium heat and cook the marinated tofu for 8–10 minutes, stirring occasionally, until golden and slightly crispy.
3. In a small bowl, combine mashed avocado, lime juice, and vegan mayonnaise to create a creamy avocado sauce.
4. Warm the tortillas and assemble the tacos by adding the miso-glazed tofu, chopped kimchi, and a drizzle of avocado sauce.
5. Garnish with sesame seeds and fresh cilantro, then serve immediately.

These tacos are packed with bold flavors from the miso-glazed tofu and the spicy tang of kimchi. The creamy avocado sauce adds richness, while the sesame seeds and cilantro offer a pop of texture and freshness. These fusion tacos are perfect for anyone looking for a unique and flavorful holiday dish.

Stuffed Acorn Squash and Black Bean Tacos

These tacos feature a savory stuffed acorn squash filling that pairs wonderfully with hearty black beans, sweet corn, and a touch of smoky chipotle. This festive and comforting taco is perfect for a holiday meal, packed with warming flavors and textures.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup sweet corn kernels
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder
• 1/2 tsp ground cumin
• 8 small flour tortillas
• 1/4 cup fresh cilantro, chopped
• 1/4 cup vegan sour cream
• 1 tbsp lime juice

Instructions

1. Preheat oven to 400°F (200°C). Rub the acorn squash halves with olive oil, salt, and pepper. Place them cut-side down on a baking sheet and roast for 35–40 minutes until tender.
2. While the squash roasts, heat a skillet over medium heat. Add black beans, sweet corn, smoked paprika, chipotle powder, and cumin. Cook for 5–7 minutes, stirring occasionally, until heated through and well combined.
3. Once the squash is roasted, scoop out a portion of the flesh from each half to create a small well, leaving some squash around the edges.
4. Stuff each acorn squash half with the black bean and corn mixture.
5. Warm the tortillas and assemble the tacos by placing a scoop of the stuffed acorn squash on each tortilla. Top with fresh cilantro, a drizzle of vegan sour cream, and a squeeze of lime juice.
6. Serve immediately and enjoy the comforting, smoky flavors of the taco.

The roasted acorn squash adds a rich, savory depth to these tacos, complemented by the smokiness of the chipotle and the sweetness of the corn. The black beans provide hearty protein, while the vegan sour cream gives a creamy contrast. These tacos make for a satisfying and unique holiday meal.

Roasted Brussels Sprout and Apple Tacos

A perfect balance of savory and sweet, these roasted Brussels sprout and apple tacos are full of festive flavor. The roasted Brussels sprouts are caramelized and crispy, paired with the tartness of apple slices, creating a dish that’s both comforting and refreshing.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 large apple, thinly sliced
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 8 small corn tortillas
• 1/4 cup walnut pieces, toasted
• 1/4 cup vegan ricotta cheese
• Fresh thyme for garnish

Instructions

1. Preheat oven to 425°F (220°C). Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until crispy and caramelized.
2. While the Brussels sprouts roast, heat olive oil in a skillet over medium heat. Add the sliced apple and cook for 3–4 minutes until softened. Stir in maple syrup and cook for an additional minute to coat the apples.
3. Warm the tortillas and assemble the tacos by adding roasted Brussels sprouts, maple-glazed apples, and crumbled vegan ricotta.
4. Top with toasted walnut pieces and fresh thyme. Serve immediately.

These tacos are a beautiful blend of textures, with the crispy Brussels sprouts and the sweet and tender apples. The maple syrup adds a touch of sweetness that’s perfectly balanced by the savory Brussels sprouts. The vegan ricotta and toasted walnuts add richness and crunch, making these tacos an unforgettable holiday treat.

Spicy Jackfruit and Avocado Tacos

These tacos feature the juicy, shredded texture of jackfruit, a plant-based alternative that soaks up bold flavors. Combined with creamy avocado and a touch of spice, they create a savory and refreshing holiday taco option that’s both satisfying and unique.

Ingredients

• 2 cans (20 oz) young green jackfruit, drained and shredded
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Vegan sour cream (optional)

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté for 5–7 minutes until softened and fragrant.
2. Add the shredded jackfruit to the skillet along with smoked paprika, cumin, chili powder, cayenne pepper, salt, and pepper. Stir to coat the jackfruit evenly with the spices and cook for 8–10 minutes, allowing the flavors to meld and the jackfruit to crisp up slightly.
3. Warm the tortillas and assemble the tacos by adding the seasoned jackfruit, avocado slices, and a sprinkle of fresh cilantro.
4. Serve with lime wedges and a drizzle of vegan sour cream if desired.

These tacos are packed with layers of flavor, with the jackfruit taking on a rich, savory taste complemented by the smooth avocado. The fresh cilantro and lime add a zesty freshness, making them the perfect holiday dish for anyone craving a little spice.

Sweet Potato and Pomegranate Tacos

These tacos showcase roasted sweet potatoes paired with the vibrant sweetness of pomegranate seeds, creating a perfect combination of textures and flavors. The richness of the sweet potato is balanced by the tartness of the pomegranate and a tangy lime dressing.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 8 small flour tortillas
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint, chopped
• 1/4 cup vegan yogurt
• 1 tbsp lime juice
• 1 tbsp maple syrup

Instructions

1. Preheat oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cinnamon, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
2. In a small bowl, whisk together vegan yogurt, lime juice, and maple syrup to create a tangy dressing.
3. Warm the tortillas and assemble the tacos by adding a scoop of roasted sweet potatoes, pomegranate seeds, and a drizzle of lime dressing.
4. Garnish with fresh mint and serve immediately.

The roasted sweet potatoes bring a deep, comforting flavor, while the pomegranate seeds offer a burst of juicy sweetness. The creamy dressing and fresh mint add a cool contrast, making these tacos a delightful choice for a festive holiday meal.

Lentil and Carrot Tacos with Tahini Sauce

Hearty lentils paired with sweet carrots make these tacos both filling and nutritious. The tahini sauce adds a rich, nutty flavor that ties everything together in a satisfying and wholesome holiday taco.

Ingredients

• 1 cup green or brown lentils, cooked
• 2 large carrots, grated
• 1 tbsp olive oil
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (or more for desired consistency)
• 1 garlic clove, minced

Instructions

1. In a skillet, heat olive oil over medium heat. Add the grated carrots and cook for 5 minutes, until softened. Stir in the cooked lentils, turmeric, coriander, cumin, salt, and pepper. Cook for another 5–7 minutes, allowing the flavors to meld.
2. In a small bowl, whisk together tahini, lemon juice, water, and minced garlic to create a creamy tahini sauce. Adjust the water for a thinner consistency if needed.
3. Warm the tortillas and assemble the tacos by adding a spoonful of the lentil and carrot mixture, then drizzle with tahini sauce.
4. Garnish with fresh parsley and serve immediately.

These tacos are not only nutritious but also full of bold, earthy flavors. The lentils offer protein and fiber, while the carrots bring natural sweetness. The tahini sauce adds a creamy texture that enhances the overall flavor profile, making these tacos a satisfying holiday choice.

Vegan Mushroom and Walnut Tacos

These tacos feature earthy mushrooms paired with toasted walnuts for a hearty, meaty texture. The combination of flavors, including the richness of the mushrooms and the crunch of the walnuts, makes these tacos a delicious and satisfying holiday option.

Ingredients

• 2 cups mushrooms, sliced (such as cremini or button)
• 1/2 cup walnuts, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup vegan cream cheese
• 1/4 cup fresh thyme, chopped
• 1 tbsp balsamic vinegar
• 1/4 cup vegan Parmesan cheese (optional)

Instructions

1. In a skillet, heat olive oil over medium heat. Add the mushrooms and cook for 8–10 minutes, until they release their moisture and become golden brown.
2. Add the minced garlic, chopped walnuts, dried thyme, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the walnuts are toasted.
3. Drizzle in the balsamic vinegar and stir to combine, allowing the vinegar to reduce and coat the mushrooms.
4. Warm the tortillas and assemble the tacos by adding a scoop of the mushroom and walnut mixture, followed by a dollop of vegan cream cheese and a sprinkle of fresh thyme.
5. Top with vegan Parmesan cheese if desired and serve immediately.

The mushrooms offer a savory, umami-packed base, while the walnuts add a crunchy, nutty depth. The vegan cream cheese and fresh thyme bring a creamy, fragrant balance, making these tacos a flavorful and hearty option for your holiday table.

Note: More recipes​ are coming soon!