Whenever I get a new cookbook, I like to curl up with it on the sofa and read it the same way other people read novels. Vegan Tacos by Jason Wyrick is the perfect cookbook for doing this with, as it’s full of so much more than just taco recipes. Jason delves into the history of tacos, going as far back as 9,000 to 12,000 years ago and the foraging of the grass teosinte. He also talks about the origins of the words “tortilla” and “taco”, and tells the story of the first hard taco shell. He also discusses taco culture and tells stories of his family’s personal experience with Mexican cuisine.
The recipes in Vegan Tacos are authentic, meaning they’re not just full of vegan substitutes for the ground beef and refried bean tacos most Americans are used to. Jason actually brushed up on his Spanish and traveled throughout Mexico in order to find recipes, and then he brought them home and veganized them. In addition to taco recipes, Jason also provides recipes for taco components such as hot sauces, queso, guacamoles, and salsas. There are even instructions on how to make your own tortillas, which is much easier than you’d think.
Jason provides step-by-step instructions for making authentic tacos, and makes the recipes flexible, so they can be as time consuming or as quick as you’d like them to be. If you want to make your own guacamole or queso, those steps are part of the recipe, but if you’d prefer to use prepared guac or store-bought vegan cheese that’s totally fine. Jason refers to himself as a “taco enabler”, meaning that he wants you to make delicious authentic recipes regardless of what ingredients you have on hand.
I have to admit that I receive so many review copies of cookbooks that I tend to make 3 or 4 recipes and then exile the book to my bookcase, never to be opened again. Vegan Tacos has been different for me though. I’ve become so addicted to tacos that I just keep trying more recipes, leaving the review copies of other books to pile up on my desk. It’s difficult to pick a favorite. I really liked the grilled Vampire Tacos, which are named after the way the edges of the tortilla curl up like bat wings while they cook, and I’ve made them both outside on the grill and inside in the oven. The Breakfast Tacos with Poblano Strips are a delicious way to start the day, and I was thrilled to have leftovers to enjoy the next day. The Bricklayer Tacos were hearty and filling, and the Tacos with Purple Potatoes and Roasted Poblanos were super easy and delicious. I have more recipes bookmarked, and I have my eye on the dessert tacos and a few of the drinks.
Growing up eating Americanized tacos, I’ve always preferred hard taco shells to soft tortillas, but after reading about authentic tortillas the beginning of the book, I forced myself to make tacos with soft shells. After discovering that I really do enjoy them, I took the plunge and bought a tortilla press. The idea of making my own tortillas seemed daunting at first, but after pressing out the first one, I realized it’s super easy, and they taste so much better than anything I could buy at the store. I’m not sure that I could ever go back to those dry, brittle boxed shells again.
There are a lot of new vegan cookbooks on the market this year, making it difficult to chose what to invest in, but I would say that Vegan Tacos should be at the top of everyone’s wish list.
Be sure to check out our interview with Jason too: https://www.chicvegan.com/interview-series-jason-wyrick/
Taco lovers are in luck because we have a copy of Vegan Tacos for one lucky reader. Follow the instructions below to enter. US residents only, please. Good luck!
I love tacos with soy chorizo! It would be lovely to learn more about authentic flavors from this book, though.
The vegan tempeh tacos from Taco Bus in St Pete are amazing. I’d love to try some of the recipes in this book though.
I love black bean and sweet potato tacos!
I love anything with black beans and avocado 🙂
My favorite is with veggie crumbles with Daiya jack style shreds in a crispy shell! Crunchy, cheesy, chewy and yummy!
A recipe for Korean fusion tacos that was in VegNews a few years ago. It’s tofu, in a deliciously spicy marinade and an Asian pear slaw topped w/bean sprouts and cilantro. And I also add lots of sriracha :o)
My favorite taco is Soyrizo sautéed with onions and diced baked potato! Throw on shredded cabbage that is lightly salted and then fresh salsa verde!
Oooooh….throw some marinated portobellos and two mountains of chunky guacamole and hummus and you’ll have my heart forever!
A taco with black beans, pico de gallo and cilantro is the best! I’d love to try out some of Jason’s recipes!
I love vegan chicken tacos. I would love to add this book to my vegan library.
My favorite is lentil taco meat in romaine lettuce wraps
lentil cauiflower tacos!
I love potato tacos!
I love love love lentil tacos, seitan chorizo tacos, roasted cauliflower tacos and tempeh and mushroom tacos. basically I love any taco!! I need this book!! 🙂
Fried. Avocado. Tacos.
It sounds boring, but my favorite vegan tacos are black bean. Super quick and easy to throw together at a moment’s notice.
I’ve not tried too many, but we usually eat a mixture of black beans, corn, green chilis and some seasoning.
I need to eat some vegan tacos to find a favorite!
I am a fan of any taco that has cilantro on it:)
I like soft shell tacos, black beans, sofritas, some fresh salsa.
Anything loaded with guacamole is a good taco to me.
Daiya, tempeh, tomatoes, and avocado!!
Potato!
Chef Jason is amazing. We’re so happy to witness the great success of this fantastic book!
Sweet potato and roasted poblano pepper tacos!
lentil with a soft shell
I like the taco neat tacos. Reminds me of the street tacos that are actually tasty.
My favorite is filled with huitlacoche in Mexico, ideally, but avocado,black beans, and cumin occur more often.
I love portobellos mushroom tacos with a little guar, lots of cabbage slaw!
Black bean & sweet potato. Mmmm.
I like vegan fish tacos!
tempeh tacos w/ fresh salsa.
So far, my favourite is grilled portobellos and bell peppers in a romaine shell with guacamole and shredded carrot. Mmm mmm!
Chickpea tacos!
I love a taco filled with lots of beans and grilled veggies.
There is a vegan taco food truck at my local farmer’s market that serves jackfruit tacos that are SO good! I love them!
I love black bean, pico de gallo and lettuce on a corn tortilla.
Black bean and sweet potato with some hot peppers!
Lots of guacamole & black beans with any kind of grilled veggies.
Lots of guacamole & black beans with any kind of grilled veggies
My favorite type of vegan taco is one with a lentil-quinoa filling that’s been cooking in the crockpot all day. Load it up with all the fixings, and some delicious salsa – oh my yum! I dream about these tacos! 🙂
avocado, tomato, lettuce and soyrizo!
I love roasted sweet potato and poblano with avocado tacos. Yum!
Portabello, extra spicy, lotsoff onion and pepper and avocado.
I would like anything that had mushrooms or sweet potatoes. Am new to veganism and have not tried to make tacos yet.