Paleo Vegan Tacos (bean free, gluten free, nut free)

Taco DSCN4976This recipe features Portobello mushrooms instead of either meat or beans.  Mushrooms have a nice hearty flavor you won’t miss the meat or beans.

I used romaine lettuce leaves for the taco shell.  If you want something more substantial, try coconut wraps or vegetable wraps. They are available in many health food stores.  They are gluten-free, grain-free tortillas   A delicious, alternative to flour tortillas.

Plan in advance by soaking the cashews. They need to soak at least 4 hours. If you soak them in the morning they will be perfect for dinner. If you’re using dried sun-dried tomatoes they need to be soaked also.  Sun-dried tomatoes packed in oil can be used right out of the jar.

Taco 2DSCN4963     taco onionsDSCN4982

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Paleo Vegan Tacos

  • Author: Ingrid DeHart -
  • Total Time: 30 minutes
  • Yield: 4 tacos 1x



Mushroom Filling

  • 4 cups Portobello mushrooms, stems discarded, chopped
  • 2 Tb olive oil
  • 1 tsp dried oregano
  • ½ tsp Celtic sea salt
  • 1 clove garlic, chopped
  • 3/4 cup red peppers
  • 3/4 cup yellow peppers
  • 1 Tb cumin
  • ¼ cup sundried tomatoes soaked in water for 2 hours, chopped
  • 1 Tb chili powder
  • ¼ tsp cayenne pepper (optional if you like it spicy)
  • 1 Tb balsamic vinegar
  • ½ cup chopped cilantro

Vegan Sour Cream

  • 1/2 cup raw cashews, soaked for 2 hours or overnight
  • ¼½ cup water, as needed
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp apple cider vinegar
  • 1/41/2 tsp Celtic sea salt, to taste

For the Taco

Toppings (choose the toppings you like)

  • Sliced avocado
  • ¼ of a red onion, thinly sliced
  • Vegan Sour Cream (recipe below)
  • Jalapeño Peppers
  • Diced tomatoes or salsa
  • Green onion
  • Fresh lime juice
  • Hot sauce
  • Cilantro


Mushroom Filling

  1. Heat the olive oil in a sauté pan. Add the oregano, garlic and mushrooms. Sprinkle with salt
  2. Cover and sauté on medium low for 4 minutes.
  3. Add the peppers and sundried tomatoes. Simmer on medium for 3-4 minutes until vegetables are just tender. There should be plenty of water from the mushrooms, but if the pan gets dry add a few tablespoons of water.
  4. Add the cumin, chili powder and cayenne.
  5. Cook 2 minutes or until the mushrooms are tender and there is no liquid in the pan.
  6. Add the balsamic vinegar and cilantro.
  7. Taste to adjust seasonings.
  8. Create your taco with toppings of choice.
  9. Finish with Vegan Sour Cream (recipe below) unless you want to go nut-free.

Vegan Sour Cream

  1. Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours
  2. Drain and rinse the cashews and place in the blender.
  3. Add 1/4 cup of water, lemon, vinegar, and salt. Blend on high until smooth. You will probably have to stop and scrape down the blender now and then.  Add a little more water to get it smooth if necessary.
  4. Once it’s smooth, taste and adjust seasonings. Transfer to a small container. The cream will thicken up as it sits.
  • Prep Time: 20
  • Cook Time: 10
  • Category: Paleo, Vegan, Gluten Free, Dairy Free, Bean Free, Nut Free (without vegan sour cream)
  • Cuisine: Mexican

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