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5 Ingredient Vegan Taco Recipe
I love tacos. I think I can pin it to having been born & raised in Los Angeles where taco trucks are a dime a dozen. It’s just too easy; I can eat tacos just about whenever I want – they are slinging them from every other street corner.

I set out to figure out how to replicate, while camping, what I love about tacos: that they are fast, cheap, and flavorful. These, of course, could be made with all sorts of different meat – asada, ground beef, carnitas – but those options take more time to cook and require a cooler, which we did not have on a recent 10 day road trip. So, instead, these use TVP (textured vegetable protein), which has a similar texture to ground beef.

Vegan Tacos // Fresh Off the Grid
Vegan Tacos // Fresh Off the Grid

TVP is made from soy flour, which makes it a complete protein, is fat-free, and is inexpensive. It’s also quick cooking and easily takes on whatever flavor you add to it – in this case, taco seasoning! It’s worth noting that since it’s relatively flavorless on its own, your final dish will only be as good as the seasoning you use, so choose wisely. You can find TVP at well-stocked grocery stores, in bulk at natural food stores (like Whole Foods), or online.

Vegan Tacos

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5 Ingredient Vegan Taco Recipe

5 Ingredient Vegan Tacos

These are the EASIEST vegan tacos, perfect for camping or just a quick meal at home! With a base of simple ingredients, these can be endlessly customized to use any vegetables or toppings you have on hand.
Author: Fresh Off the Grid
4.84 from 6 votes
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
6 tacos



  • 3/4 cup water
  • 1 tablespoon taco seasoning
  • 1/2 tablespoon dried minced onions, or 1 teaspoon onion powder
  • 1 cup TVP, (textured vegetable protein)
  • 1 (15oz) can black beans, drained
  • salt to taste
  • 6 corn tortillas
  • Toppings:, avocado, cilantro, salsa, limes, red onion, etc., all optional


  • Bring the water, taco seasoning, and onion to a boil. Add the TVP and reduce heat to low. Allow the TVP to absorb the liquid, and then add the drained black beans.
  • Cover and cook on low heat, stirring often, until the tortillas are ready - be mindful to not let the filling scorch on the bottom of the pot. Check for seasoning - add salt if needed (taco seasonings all have different salt contents so use your judgment on how much to add).
  • Heat up the tortillas in a pan with some oil, on a grill, or over your stove burner.
  • Remove the filling from the heat and build your tacos using your favorite toppings.


*Nutrition data was calculated without toppings.

Nutrition (Per Serving)

Calories: 157kcal | Carbohydrates: 27g | Protein: 13g | Fat: 1g | Fiber: 8g
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
Lunch, Main Course
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  1. Ok…I didn’t go camping, but I made this for me and my partner for lunch today (just finished) and it is DELICIOUS! I didn’t have any problem finding the TVP. It was my first time using it and was a little scheptical, but it turned out great. I think I’ll use a bit ore of the taco seasoning (I made mine from scratch) and maybe add a bit more water as the TVP soaked up ALL the water and left it a bit dry (but it wasn’t too dry). Once you put the toppings on and put it all together, it tastes like a ‘real’ taco. I bought Medium sized shells so they were way too big. I ended up making taco burritos, but hey…it was delicious!

  2. I made this yesterday at home to test it out for our next camping trip. It was delicious and so easy to prepare. This one’s a keeper for us! Thank you for the great recipe!5 stars