Vegan Taco Cups Recipe

Introduction

These vegan taco cups are a fun and flavorful twist on traditional tacos, perfect for parties or a quick weeknight meal. Crispy wonton wrappers hold a savory vegan beefy filling, topped with melty cheese and fresh garnishes. They’re easy to make and sure to delight everyone at the table.

Ingredients

• 1 package vegan beefy crumbles (such as Plant Boss, Gardein, Beyond Meat, Boca, or Lightlife)
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic (or jarred garlic)
• 16.5-ounce can diced fire roasted tomatoes (drained well)
• 24 wonton wrappers
• ½ cup vegan shredded cheese
• ½ cup vegan sour cream
• 2 green onions (sliced, for garnish)
• 3 cherry tomatoes (quartered, for garnish)

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: In a sauté pan, cook the vegan beefy crumbles according to the package instructions.
3. Step 3: Once cooked, add the minced garlic and well-drained fire roasted tomatoes to the pan. Sauté until all the liquid has evaporated and the mixture is thick.
4. Step 4: Lightly coat a 12-cup cupcake pan with vegetable oil. Line each cup with two wonton wrappers, placing the second wrapper slightly askew to allow the corners to rise, forming a taco cup shape.
5. Step 5: Spoon the cooked vegan meat mixture evenly into each wonton cup. Sprinkle vegan shredded cheese on top.
6. Step 6: Bake in the preheated oven for about 15 minutes, or until the wonton wrappers turn golden brown and the cheese melts.
7. Step 7: Remove the taco cups from the oven. Add a dollop of vegan sour cream to each cup, then garnish with sliced green onions and quartered cherry tomatoes. Serve immediately and enjoy!

Tips & Variations

• For extra flavor, add a pinch of chili powder or cumin to the vegan meat mixture while cooking.
• If you prefer, substitute wonton wrappers with small tortilla rounds for a softer shell.
• Top with fresh cilantro or a squeeze of lime juice for added brightness.
• Use vegan pepper jack cheese for a spicy kick.

Storage

Store leftover taco cups in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350-degree F oven for 5–7 minutes to keep the wonton crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taco cups ahead of time?

Yes, you can prepare the vegan meat filling and assemble the cups a few hours in advance. Store the unbaked taco cups in the refrigerator and bake just before serving for best results.

What can I substitute if I don’t have wonton wrappers?

If wonton wrappers aren’t available, small corn or flour tortillas can work as a substitute, though the texture will be softer rather than crispy.

Vegan Taco Cups Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

These Vegan Taco Cups are a delicious and easy-to-make appetizer or snack featuring crispy wonton wrappers filled with savory vegan beefy crumbles, garlic, and fire-roasted tomatoes, topped with melted vegan cheese, sour cream, and fresh garnishes. Perfect for gatherings, parties, or a flavorful vegan treat.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 24 taco cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 package vegan beefy crumbles (such as Plant Boss, Gardein, Beyond Meat, Boca, or Lightlife)
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic (or jarred garlic)
• 16.5-ounce can diced fire roasted tomatoes (drained well, squeeze water out)

Assembly Ingredients

• 24 wonton wrappers
• ½ cup vegan shredded cheese
• ½ cup vegan sour cream

Garnishes

• 2 green onions (sliced)
• 3 cherry tomatoes (quartered)

Instructions

1. Preheat the Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the taco cups.
2. Cook Vegan Crumbles: In a sauté pan, cook the vegan beefy crumbles following the package instructions until fully cooked through.
3. Add Garlic and Tomatoes: Stir in the minced garlic and the well-drained fire roasted diced tomatoes. Sauté the mixture until all the excess liquid evaporates and the mixture thickens.
4. Prepare Wonton Cups: Lightly oil a 12-cup cupcake pan. Place two wonton wrappers into each cup, layering so the edges extend up the sides to form cup shapes ready to hold the filling.
5. Fill and Top: Spoon the cooked vegan meat mixture evenly into each wonton cup and sprinkle vegan shredded cheese on top of each.
6. Bake: Bake in the preheated oven for 15 minutes, or until the wonton wrappers turn golden brown and the vegan cheese melts nicely.
7. Add Final Toppings and Serve: Remove from oven and place a dollop of vegan sour cream on each cup. Garnish with sliced green onions and quartered cherry tomatoes. Serve warm and enjoy!

Notes

• Drain the fire roasted tomatoes thoroughly to avoid soggy wonton cups.
• You can use any brand of vegan meat crumbles that you prefer or have available.
• For extra crispiness, ensure the wonton wrappers are well-coated lightly with oil before baking.
• These taco cups are perfect for parties and can be prepared ahead of time and warmed before serving.
• If you prefer a spicier filling, add chili powder or taco seasoning to the vegan crumbles while cooking.

Keywords: vegan taco cups, vegan appetizer recipe, plant-based taco cups, vegan party snack, easy vegan recipes, vegan Mexican appetizers