Tacos

This weeknight-ready vegan taco spread is ready in half an hour

This recipe is designed so you can make the components in advance and pop them out of your freezer whenever you're in need of a quick taco fix. Future You will thank you for the effort.

The ideal weeknight dinner: super good and super quick

A specialty of Mexico’s northern state of Sinaloa, chilorio is a dish served in almost every restaurant there.

Start with a tofu scramble and try a world of mix-and-match customizations to create your best Austin-inspired breakfast taco

The secret ingredient in these easy tacos is... soup?

The special sauce on this quick weeknight dinner is made from pantry staples I always have on hand

All the smoky satisfaction of a taco, but packed with veggies

Succulent mushroom tacos from 'The Vegan Meat Cookbook'

Tofu is given a spicy-sweet flair with a wet rub that combines adobo chile, orange juice and honey. Combined with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty choice for a meatless Monday.

We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?

This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets.

Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.

To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.