Delicious & Easy Vegan Tex-Mex Dinners: Cheesy Taco Pasta and Hearty Taco Salad Recipes
Craving the vibrant, bold flavors of Tex-Mex but need quick and easy vegan dinner solutions? Look no further! Today, we’re diving into two incredibly satisfying plant-based recipes that are perfect for weeknights: my ultra-creamy Vegan Cheesy Taco Pasta and a refreshing, protein-packed Walnut Meat Taco Salad. Both dishes leverage a simple pantry staple – prepared salsa – to infuse maximum flavor with minimal effort, making your dinner routine a breeze.
The secret weapon for both of these incredible meals is the humble jar of salsa. Using store-bought salsa dramatically cuts down on prep time without compromising on taste. It’s a fantastic shortcut that delivers layers of authentic Tex-Mex flavor directly into your dish. While prepared salsa is our hero for speed and convenience, if you enjoy crafting your own, feel free to use a homemade version like my Restaurant Style Blender Salsa for an extra fresh touch.
First up, we have the Vegan Cheesy Taco Pasta – a true comfort food masterpiece. Imagine your favorite vegan mac and cheese, but elevated with a zesty Tex-Mex twist. This dish features crumbled, taco-seasoned veggie burgers for a satisfying protein boost and meaty texture. The star, however, is the irresistibly creamy sauce, crafted from a blend of your chosen jarred salsa and gooey shredded vegan cheese. It’s an unbelievably easy one-pot wonder that’s ready in minutes, making it an instant family favorite.
For those who love a lighter yet equally satisfying meal, the second recipe is an easy Vegan Taco Salad. This vibrant salad offers a delightful contrast of fresh, crisp ingredients with a savory, seasoned ‘meat’ component. You can create the ‘meat’ using the flavorful walnut mixture from my vegan burrito recipe, or simply crumble up some veggie burgers and season them to perfection. This salad isn’t just a phenomenal dinner option; it’s also brilliant for meal prep lunches. Just remember to store the components separately to maintain their freshness and crunch, then assemble just before enjoying!
Essential Ingredients for Your Vegan Tex-Mex Feasts
To ensure these recipes are as effortless as they are delicious, it’s helpful to understand a bit more about the key ingredients and why certain choices work best. The full recipe cards with precise measurements and detailed instructions are located further down the page.
Ingredients for Vegan Cheesy Taco Pasta
- Shell pasta: Shells are fantastic for this recipe because their concave shape creates little pockets that perfectly cradle the cheesy sauce and bits of vegan taco meat. However, feel free to substitute with other short pasta shapes like elbow macaroni, rotini, or cavatappi – any pasta that holds sauce well will work!
- Olive oil: Used for sautéing the veggie burger and building the flavor base. A good quality olive oil adds a subtle richness.
- Veggie burger meat: This is your plant-based protein! While black bean burgers are an excellent choice for their flavor and texture, any type of vegan burger that crumbles easily will work. Just ensure it’s not overly seasoned, as we’ll be adding our own taco seasoning.
- Salsa: The flavor powerhouse! I recommend a chunky medium salsa for body and a pleasant kick, but you can adjust the spice level to your preference (mild or hot).
- Shredded vegan cheese: Crucial for that undeniable cheesy creaminess. Look for shredded varieties specifically designed for melting. Vegan cheddar, pepper jack, or a Mexican blend are all excellent choices that complement Tex-Mex flavors.
- Taco seasoning: This blend of spices brings all the classic taco flavors together. You can use a store-bought packet or your own homemade blend.
- Water (reserved from pasta cooking): This starchy water is key to creating a smooth, luscious sauce that adheres beautifully to the pasta. Don’t skip reserving it!
- Sea salt and ground black pepper: Essential for seasoning to taste and balancing all the flavors.
Ingredients for Vegan Taco Salad
- Walnut meat, veggie burger meat, or vegan crumbles: For the “taco meat” base. Walnut meat (often made by pulsing walnuts with spices) offers a fantastic texture and nutty flavor, as seen in my vegan burrito recipe. Alternatively, crumbled veggie burgers or store-bought vegan crumbles are quick and convenient options.
- Taco seasoning: To infuse your chosen ‘meat’ base with authentic Tex-Mex spice.
- Salsa: Again, a chunky salsa is ideal for texture and flavor in the taco meat mixture. Adjust spice level as desired.
- Romaine or butter lettuce: The crisp foundation of your salad. Romaine provides a satisfying crunch, while butter lettuce is softer. Ensure it’s thoroughly dried after rinsing to prevent a soggy salad.
- Sweet corn: Adds a touch of sweetness and vibrant color. You can use fresh corn kernels, canned (rinsed and drained), or thawed frozen corn.
- Black beans: A hearty source of protein and fiber, bringing a classic Tex-Mex element. Ensure they are rinsed and drained if using canned.
- Shredded vegan cheddar cheese: For a familiar cheesy element. Other vegan shredded cheeses work too.
- Avocado: Creamy, rich, and essential for any great taco salad. Diced avocado adds healthy fats and a smooth texture.
Crafting Your Delicious Vegan Cheesy Taco Pasta
This cheesy taco pasta comes together in just a few simple steps, making it perfect for those busy evenings when you want maximum flavor with minimal fuss. Get ready to enjoy a creamy, savory, and utterly satisfying meal!
- Cook the Pasta: Begin by cooking your shell pasta in a generously salted pot of boiling water according to the package directions until al dente. This typically takes about 8-10 minutes. Before draining, make sure to reserve 1 cup of the starchy cooking liquid. This pasta water is crucial for achieving that silky-smooth cheese sauce. Drain the pasta and set it aside.
- Prepare the Taco Meat: While your pasta is cooking, heat the olive oil in a large skillet or deep pan over medium-high heat. Once hot, crumble the veggie burger meat directly into the pan. Add the taco seasoning and stir well to combine, ensuring the veggie burger is evenly coated. Cook for about 3 minutes, breaking up any large clumps, until the ‘meat’ is thoroughly heated and lightly browned. Season to taste with a pinch of sea salt and freshly ground black pepper.
- Bring It All Together: Reduce the heat to medium. Gradually add the reserved pasta water to the pan with the seasoned veggie meat, starting with about ½ cup. Stir in the cooked shell pasta, the salsa, and the shredded vegan cheese. Continue to stir for approximately 3 minutes, or until the vegan cheese has completely melted and the sauce has become wonderfully smooth and creamy. If the sauce seems too thick, add the remaining ½ cup of pasta water, a little at a time, until you reach your desired consistency. Taste the pasta and adjust the seasoning with more taco seasoning, salt, or pepper if needed.
- Serve and Enjoy: Serve your Vegan Cheesy Taco Pasta immediately, perhaps garnished with some fresh chopped parsley or cilantro for an extra touch of freshness. Prepare for an explosion of Tex-Mex flavor!
Does Vegan Cheese Melt Well?
This is a common question, and the good news is that many vegan cheeses are designed to melt beautifully! The key is often in the form factor. Vegan cheeses that come pre-shredded are specifically formulated with ingredients that promote smooth melting. These varieties are often made with starches and oils that behave similarly to dairy cheese when heated. If you’re looking for that perfect gooey consistency, always opt for a bag of pre-shredded vegan cheese rather than a block that you shred yourself, as blocks may have a different formulation and might not melt as readily.
Storing and Reheating Your Taco Pasta
Leftovers of this Vegan Cheesy Taco Pasta are just as delicious! Store any extra pasta in an airtight container in the refrigerator for up to 3 to 4 days. When you’re ready to reheat, you can use the microwave, or gently warm it in a skillet on the stovetop over medium-low heat. If the pasta seems a little dry, add a splash of plant-based milk or a bit of water to help loosen the sauce and bring back its creamy texture.
For longer storage, this recipe also freezes exceptionally well. Allow the pasta to cool completely, then transfer it to a freezer-safe airtight container or freezer bags. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating as directed above.
Assembling Your Perfect Vegan Taco Salad
Once you’ve prepared your flavorful vegan taco meat, creating this vibrant and fresh salad is incredibly simple – it’s mostly a matter of artful assembly! This salad is a feast for both the eyes and the palate.
- Prepare the Taco Meat: In a skillet set over medium heat, warm the oil. Add your chosen ‘meat’ base – whether it’s walnut meat or crumbled veggie burger – along with the taco seasoning. Sauté for about 3 minutes, stirring frequently, until the mixture is fully cooked through and wonderfully aromatic. Remove the skillet from the heat and stir in the salsa until the ‘meat’ is thoroughly coated and heated through, which should take about 30 seconds. Taste the mixture and add more seasonings if you desire a bolder flavor.
- Assemble the Salad: Arrange a generous bed of crisp romaine or butter lettuce on your serving plates. On top of the lettuce, artistically arrange the various salad components side by side. Place spoonfuls of the warm, saucy taco meat, followed by the sweet corn, tender black beans, a sprinkle of shredded vegan cheese, and luscious diced avocado.
- Dress and Serve: If you wish, drizzle your favorite dressing over the salad. My Vegan Ranch Dressing makes a fantastic creamy complement, but a simple lime vinaigrette or a dollop of vegan sour cream would also be delicious. Stir everything together just before eating to combine all the wonderful flavors and textures. Enjoy every fresh, crunchy, and savory bite!
Meal Prep and Storage Tips for Taco Salad
To keep your Vegan Taco Salad components at their freshest and crispiest, especially if you’re preparing it for future meals, I highly recommend storing each ingredient separately. The lettuce, corn, black beans, cheese, and avocado should all be kept in individual airtight containers in the refrigerator. This method prevents the lettuce from wilting and keeps other ingredients from becoming soggy. They will remain fresh for a day or two. When you’re ready to eat, simply reheat the taco meat (if desired) in the microwave, then combine all the fresh ingredients on your plate and enjoy!
Enjoy these fantastic Tex-Mex vegan creations, friends! If you whip up these easy vegan taco night recipes, please capture a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating. Your feedback means a lot to us!
Vegan Cheesy Taco Pasta
4 servings
15 mins
5 mins
20 mins
Pin Recipe
Leave a Review
Ingredients
- 8 ounces shell pasta
- 1 tablespoon olive oil
- 8 ounces veggie burger meat
- 2 cups Pace® Chunky Salsa, Medium
- 1 1/2 cups shredded vegan cheese
- 2 tablespoons taco seasoning
- 1 cup water, (reserved from pasta water)
- sea salt and ground black pepper to taste
Instructions
- In a well-salted pot of boiling water, cook the shell pasta according to the directions on the box. Save 1 cup of pasta water. Remove from heat, drain and set aside.
- While the pasta is cooking, heat the oil in a pan over medium-high heat. When hot, crumble over the veggie burger into the pan. Add the taco seasoning, stir to combine, and cook for about 3 minutes, until well combined. Season with a pinch of sea salt and ground black pepper to taste.
- Lower heat to medium. Add in the pasta water (½ cup at a time), the cooked pasta, Medium Pace® Chunky Salsa, shredded vegan cheese and stir to combine for about 3 minutes until the cheese is melted through and the sauce is smooth. Add in the other ½ cup of pasta water if needed/desired, until the sauce is completely smooth. Taste and add more taco seasoning, or salt and pepper if needed.
- Serve immediately, top with chopped parsley, and enjoy!
Notes
How to store: Store leftovers in an airtight container in the refrigerator for 3 to 4 days; reheat in the microwave or in a skillet with a splash of plant-based milk. This recipe can also be frozen for up to 2 months, then thawed in the refrigerator before reheating.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
The Best Walnut Meat Taco Salad
2 salads
10 mins
5 mins
15 mins
Pin Recipe
Leave a Review
Ingredients
- 2 teaspoons oil
- 8 ounces walnut meat, veggie burger meat, or 1 cup vegan crumbles
- 2 tablespoons taco seasoning
- 1 cup Pace® Chunky Salsa, Mild
- 6 cups romaine or butter lettuce, rinsed, pat dry and chopped
- 1/4 cup sweet corn, (cooked/canned, rinsed and drained)
- 1/2 cup black beans, (cooked/canned, rinsed and drained)
- 1/4 cup shredded vegan cheddar cheese
- 1/2 large avocado, chopped
Instructions
- In a pan over medium heat, heat the oil. Add in the walnut meat or crumbled veggie burger, top with taco seasoning and sauté for about 3 minutes, until fully cooked through. Remove from heat and stir in the Mild Pace® Chunky Salsa until fully coated, for about 30 seconds while it heats through. Taste and add more seasonings if desired.
- In your plate, add the chopped lettuce. On top of the bed of lettuce, arrange the salad toppings side by side: the salsa veggie meat, the sweet corn, the black beans, the shredded cheese and the chopped avocado. Stir together and enjoy!!
Notes
How to store: I recommend storing the components separately to keep them fresh. They’ll keep in the fridge for a day or two. Reheat the taco meat, then assemble the salads.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.