These butternut squash tacos with spicy vegan mayo are fully loaded. They’re a satisfying meal packed with flavor, and I have been known to make them on several occasions.
When it comes to tacos, I love that you can be versatile and creative. You can add any ingredients you want, and they’re usually pretty good. Tacos are difficult to mess up.
What really makes these tacos the best, is the melty vegan cheese. Vegan cheese has really come a long way in the recent years, and I am so impressed by the flavor, as well as how it melts in your mouth. My favorite brand right now is Violife, but there are lots of good options available.
Why you’ll love this recipe
- They’re easy to make, and the recipe does not take much precision. I have made this recipe many times, and sometimes I don’t even measure out the veggies!
- These tacos are a great way to sneak veggies into your diet.
- Perfect for a vegan meal or to add variety to your weeknight dinners.
- You can customize the toppings however you like – try adding some avocado slices, guacamole, diced jalapeno peppers, salsa, or vegan sour cream for a delicious kick.
- They are very kid friendly – my kids love these tacos!
- These tacos are good for meal prep. Prepare the filling ahead of time and make them as you go.
- Perfect as leftovers – they taste even better the next day.
Tips for making the best vegan tacos
- Use fresh ingredients for the best flavor. Fresh chopped herbs make a world of difference as a taco topping.
- If you want more heat, add some diced jalapeno peppers or a scoop of salsa to the filling.
- For a crunchier texture, bake the shells in the oven before adding your fillings. You can use soft or hard tacos, whichever you prefer.
- If you want to make it a little healthier, use lettuce wraps instead.
- For more protein, add some cooked quinoa or black beans.
- To make them gluten free, choose a gluten free taco shell or use soft corn tortillas instead.
- Top with your favorite condiments – vegan sour cream, guacamole, diced tomatoes, or hot sauce are just a few ideas.
Variations and substitutions
- If you don’t have butternut squash, you can substitute with sweet potatoes or regular potatoes.
- If you don’t have red pepper, try using green pepper instead.
- For a nuttier flavor, toast the crumbles in a pan for about 5 minutes before adding to the skillet.
- If you don’t like kidney beans, you can substitute with black beans or chickpeas.
- For a smoky flavor, add a teaspoon of smoked paprika to the filling.
- If you don’t have vegan cheese, use nutritional yeast instead.
My favorite toppings for these vegan tacos
I could eat tacos every single day. And, it’s all about the toppings! These are my favorite toppings for tacos.
- Freshly chopped cilantro
- Diced avocado or guacamole
- Shredded lettuce
- Vegan sour cream
- Salsa or pico de gallo
- Diced onions
- Freshly squeezed lime juice
- Corn kernels
- Sliced jalapeños
- Pickled red onions
- Vegan cheese sauce (I like Kite Hill brand)
- Chopped fresh tomatoes
- Diced bell peppers
- Hot sauce
- Can I use a different type of beans instead of kidney beans? Yes, you can substitute kidney beans with black beans or chickpeas depending on your preference.
- Can I make these tacos gluten-free? Yes, to make them gluten-free, look for gluten-free taco shells or use soft corn tortillas instead.
- What can I use instead of butternut squash? If you don’t have butternut squash, you can substitute with sweet potatoes or regular potatoes.
- Can I add extra protein to these tacos? Yes, for more protein, you can add some cooked quinoa or black beans to the filling.
- What can I do to make these tacos extra cheesy? To make them extra cheesy, sprinkle on some vegan cheese before baking in the oven.
- What can I use if I don’t have vegan cheese? If you don’t have vegan cheese, use nutritional yeast instead.
- Can I use green pepper instead of red pepper? Yes, if you don’t have red pepper, green pepper can be used as a substitute.
- Can I make these tacos ahead and freeze them? Yes, these tacos freeze really well. Just make sure to cool the filling completely before assembling and freezing.
Butternut Squash Nugget Tacos Sweet Vegan Mayo
- 2 cups butternut squash cut into small pieces
- 1 red pepper chopped
- 1 can diced tomato
- 1 yellow onion diced
- 1 medium zucchini chopped
- 1 can of kidney beans rinsed and drained
- 1 pack of Boca crumbles or any vegan meat crumbles
- 1 cup shredded vegan cheese
- 8 taco shells of choice
- 2 tbsp. taco seasoning I like Trader Joe's brand
- ½ tsp smoked paprika
- 8 taco shells
- olive oil
- salt and pepper to taste
- 1 cup vegan mayo
- 2 tbsp. agave or maple syrup
- 1 tbsp. hot sauce
- ½ tsp garlic powder
- salt and pepper to taste
- Preheat the oven to 400 degrees F (200 degrees C). Arrange the butternut squash pieces on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast until tender, about 20 minutes.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the Boca crumbles, diced onion, chopped red pepper, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the diced tomato and kidney beans to the skillet and continue to cook for another 5 minutes, stirring occasionally.
- Once the butternut squash is ready, add it to the skillet and mix well.
- Warm the taco shells according to the package instructions.
- Fill each shell with the vegetable and Boca crumble mixture. Top with vegan cheese and other toppings of choice.
For the sweet mayo
- Mix all ingredients together in a bowl and set aside until ready to use.