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vegan tacos

Plan Your Dinners in 30 Minutes of Less


Ready, Set, Go Vegan is a starter guide to help you and your family go vegan together. Ain't nobody got time to make multiple meals, so I cover meal planning a lot in the guide. Here's a little strategy I use when I wait until the last minute to plan dinners for the week.

My go-to meals are spaghetti, tacos and stir-fry. I love using these simple dishes because the options are endless.  

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3 possible combinations for each meal:


*Spaghetti noodles + mushrooms + red onion + spaghetti sauce

*Spaghetti noodles + vegan crumbles + spaghetti sauce

*Spaghetti-Nos with Lentil balls  


*Roasted chickpeas (seasoned with cumin & chili powder) + lettuce + salsa + taco shells

*Seitan + cilantro + vegan sour cream + taco shells

*Black Beans + mushrooms + arugula lettuce + vegan cheese + taco shells


Vegan sausage + broccoli bell peppers + red onion + rice

Tempeh + red bell pepper + onion + rice (full recipe here)

Tofu + canned tomatoes + onion + basil + rice (full recipe here)

There's so many possibilities with all these meals! Carrots, kale, spinach, kidney beans, sweet potatoes, are just a few more ingredients you can play around with.


What are some of your go-to meals?


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BBQ Tacos & Slaw Recipe


I was in the mood for tacos (again) the other day, so I put together some using my super simple BBQ tofu recipe and then made a little slaw to go with it. 

I made the slaw twice....once without vegan mayo (1st picture) and the 2nd time with the mayo (last picture on this post).  If you can't find vegan mayo in your area, you can skip that ingredient and still make a decent slaw topping.


The kids weren't feeling the slaw, so I wouldn't call it the most kid-friendly topping. The adults (me and the hubby) thought it was delicious. The boys ate their tacos with lettuce & tomatoes, so it wasn't a complete loss. :-)


Nom Nom Nom! 

Update me if you try this recipe. :-)

What's on your meal plan for the week?


Purple Slaw topping for BBQ Tacos

by Brown Vegan

Prep Time: 10


  • 2 cups of red cabbage, chopped
  • 1/2 cup carrots, shredded
  • 1/4 cup onion, chopped
  • 1/4 cup vegan mayo
  • 1/2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


Mix all the ingredients in a medium-sized bowl until well combined.

Refrigerate for about an hour and use on BBQ tacos.

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Average Betty's Potato Tacos | Veganize It!


Delish!! I used vegan Monterey jack cheese instead of the cheese in the recipe.

Read Average Betty's full recipe here.

Watch the video tutorial below

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Did You Miss This Youtube Video? Lunch Box Idea-Raw Taco Boats

I used to make these tacos for my kids' lunch boxes last school year. I love that I can put it together within 10 minutes and it doesn't require refrigeration.

Here's a video I made with my husband over 8 months ago....

Recipe adapted from Ani Phyo

Raw Vegan Taco Boats

by Ani Phyo


    Ground Almond Taco Meat
    • 1 cup almonds
    • 1 Tablespoon olive oil
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground coriander
    • 1/8 teaspoon sea salt
    Cilantro Cashew Cheeze
    • 1 1/2 teaspoon garlic
    • 1/2 teaspoon sea salt
    • 1 cup cashews
    • 2 Tablespoons lemon juice, fresh, from about 1 lemon
    • 1/4 cup packed cilantro leaves
    • 1/4 cup water, as needed
    Salsa (or just use a jarred version)
    • 1/2 cup tomatoes, diced
    • 1/2 cup corn kernels, cut off cob
    • 2 Tablespoons cilantro, chopped
    • 1/4 teaspoon minced garlic
    • 1/2 teaspoon chopped green chilies, to taste
    • 1/8 teaspoon sea salt
    Boats & Toppings
    • 12 small romaine leaves
    • 1 avocado, pitted, sliced


    To make taco meat, process almonds into small pieces. Add oil, cumin, coriander, and salt, and process to mix well. Set aside.

    To make cheeze, process garlic and salt into small pieces. Add cashews, juice, cilantro, and only enough water to process into a thick cream texture. Set aside.

    To make salsa, mix ingredients in a bowl. Set aside.

    To assemble, fill romaine leaves with about 2 tablespoons cheeze. Sprinkle on 1 to 2 tablespoons taco meat and salsa. Top with avocado slices and serve.

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