• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • 8 Ingredient Desserts Ebook
  • SHOP
You are here: Home / Main Dishes / Vegan Potato Tacos (Oil-free!)

Vegan Potato Tacos (Oil-free!)

2.8Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

These Mexican inspired Vegan Potato Tacos make the perfect healthy plant-based meal for dinner! They are gluten-free, oil-free and loaded with crispy cornmeal potatoes, spiced veggies and creamy avocado!

closeup of vegan Mexican potato tacos on platter

VEGAN POTATO TACOS

Do you like crispy tacos? These Mexican Vegan Potato Tacos have a super crispy texture thanks to a cornmeal crust coating over them. I used to love cornmeal crusted tilapia back in the day, so I decided to try that on potatoes and the flavor was so good, as well as give a really hefty crunch. Even better? Stuff them in tacos! I love anything taco or Mexican-inspired, just like these Taco Spiced Potatoes!

platter of several vegan potato tacos with limes and avocado

I have eaten these delicious Mexican potatoes on their own on a plate with just lots of avocado and my 5 Minute Mexican Tahini Sauce or also in tacos. They are delicious any way you want to eat them. I used to make potatoes like these all the time for my hubby for breakfast (minus the taco shells) as a healthy breakfast. I decided to change up my way and add the cornmeal and lime and it turned out fantastic.

Of course, there has to be some peppers too.

I used a combo of these gorgeous peppers for color, but feel free to use any combo you like. Red looks best because of the color and presentation, but any will work.

These cornmeal potatoes come together in just 8 easy ingredients (+ salt & water) and is such a simple meal. Food doesn’t have to be complicated guys. In fact, I’m all about REAL food and real recipes that make you feel good!

These vegan potato tacos are easy to make, gluten-free, oil-free, healthy, plant-based, delicious, simple, full of flavor and have both crispy and creamy textures!

hand holding taco closeup

MORE VEGAN MEXICAN RECIPES

  • Vegan Mexican Casserole
  • 30 Minute Mexican Chili
  • Tomatillo Salsa Verde
  • Easy Homemade Salsa Recipe
  • Best Vegan Black Bean Soup
  • The Best Enchilada Sauce
  • Vegan Tortilla Soup
closeup of vegan Mexican potato tacos on platter

Vegan Potato Tacos (Oil-free!)

Brandi Doming
These Mexican inspired Vegan Potato Tacos are the perfect healthy plant-based meal for dinner! They are gluten-free, oil-free and loaded with crispy cornmeal potatoes, spiced veggies and creamy avocado!
4.79 from 14 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine Gluten-free, Mexican, Vegan
Yields 6 tacos

Ingredients

FOR THE POTATOES

  • 4 heaping cups (627g) chopped and peeled red potatoes in 1/2 inch chunks

  • 1 tablespoon (15g) fresh lime juice
  • 2 tablespoons (30g) water (add more as needed to make the cornmeal stick)
  • 1/4 cup (40g) cornmeal
  • 3/4 teaspoon chili powder
  • 1 teaspoon fine sea salt

FOR THE VEGGIES

  • 2 cups (210g) chopped bell peppers (use any kind or combo you like)
  • 1/2 cup (80g) chopped onion
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 1/4 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon lime juice
  • 3/4 cup water

TOPPING

  • chopped avocado
  • corn or flour tortillas
  • Mexican Tahini Sauce
  • I use this scale.

Instructions
 

  • Peel and chop your potatoes into 1/2 inch pieces.
  • Add 1 tablespoon lime juice and 2 tablespoons water to a large bowl and toss the potatoes in it to coat well. Preheat your oven at this time to 415 degrees and line a large sheetpan with parchment paper, do not use foil or the potatoes will stick!
  • In a separate small bowl or cup, combine the cornmeal, chili powder and salt. (listed under the "potatoes") Toss that over the potatoes and stir to coat the potatoes well. If needed, add a tiny bit more water to make the cornmeal stick to the potatoes. Drain over a strainer any excess liquid and shake it off, you don't want the potatoes too wet before going into the oven. Spread them out evenly on the prepared pan. Bake for 25-30 minutes or until golden brown.
  • While the potatoes are cooking, prepare the veggie mixture. Add all the ingredients listed under "veggies" to a large pan and stir well. Cook over medium heat for about 8 minutes with the lid on. They should be tender and the water evaporated after 8 minutes. Check on them a couple of times while they are cooking. If more water is needed, add just a tiny bit more. You don't want any remaining water though after they are done cooking.
  • Remove your potatoes from the oven and immediately scrape them from the paper using a thin metal spatula. These tend to stick a bit, so you will need to use a spatula to remove them rather quickly to a plate. A thin spatula makes this easy.
  • Serve in a bowl or in tacos or whatever you like. I eat them both as just breakfast potatoes and in tacos as a lunch/dinner. Top with the avocado and Mexican tahini sauce.
  • These potatoes need to be eaten immediately while they are crispy, as they will start to soften sitting at room temperature. For leftovers and to make them crispy again, simply add them back to the oven at 300 degrees for just a few minutes.
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword crispy, gluten free, healthy, lime, oil free, tacos, vegan mexican tacos, vegan potato tacos

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

Filed Under: Breakfast, Gluten Free, Kid Friendly, Kid-Friendly Meals, Main Dishes, Nut Free, Potatoes/Rice Tagged With: Cornmeal, Crispy, Gluten-free, lime, Low fat, Mexican, Potatoes, Tacos

Previous Post: « Vegan Lemon Sauce (5 Ingredients)
Next Post: Vegan Creamy Sweet Potato Soup (Oil-free) »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Suzanne

    January 21, 2015 at 9:42 pm

    Love those potatoes and stuffed into a taco, yes please. I love lime and combining with the cornmeal for a crust on the potato is delicious. I think lime makes everything delicious.

    Reply
    • brandi.doming@yahoo.com

      January 21, 2015 at 9:56 pm

      I agree…LOVE lime…it’s just so different than lemon juice and with Mexican spices, it’s a must in my book! Thanks Suzanne!

      Reply
  2. brandi.doming@yahoo.com

    January 21, 2015 at 9:57 pm

    Aww thanks Uru! Glad the photos enticed you!

    Reply
  3. Brittany

    January 22, 2015 at 1:20 am

    Potatoes and lime are AMAZING together, as are potatoes in tacos! OR on pizza. I just love potatoes..period!! I would gobble up so many of these, your husband is lucky I wasn’t over for dinner. 😉

    Reply
    • brandi.doming@yahoo.com

      January 22, 2015 at 10:43 am

      Me too! I think you know I’m a potato fiend by now!!

      Reply
  4. brandi.doming@yahoo.com

    January 22, 2015 at 10:44 am

    Yeahhhhhh!!! lol!

    Reply
  5. Daleen Wilson

    January 22, 2015 at 9:49 pm

    5 stars
    I made these gems last night.
    Somehow, you were able to elevate the life of a taco to an entirely new level.
    Oh my stars! These ROCKed!
    First couple bites, Mr. Right says………….looks like we have a new player in our regular line up!
    Thanks for sharing your amazing twist on food.
    btw, that sauce is amazing!!!
    sincere thanks!

    Reply
    • brandi.doming@yahoo.com

      January 23, 2015 at 1:04 am

      Thank you so much for sharing your amazing feedback on both here and Facebook Daleen! I really appreciate it and I’m so glad you enjoyed it so much 🙂

      Reply
  6. Gingi

    January 22, 2015 at 11:45 pm

    Holy freaking moly, this looks AMAZING!! *mouth watering*

    Anyhoo, I found your blog through a fellow blogger and thought I would stop by and say hi! It would totally make my day if you did the same… or better yet, keep in touch!! <3 – http://www.domesticgeekgirl.com

    Reply
    • brandi.doming@yahoo.com

      January 24, 2015 at 12:07 am

      Hi Gingi! I’m so glad you stopped by, I just checked out your blog and subscribed as well! Thank you so much, I hope you give this a try!

      Reply
  7. Mandy

    January 23, 2015 at 7:46 am

    Oh, goodness! We’re totally making these for taco night this upcoming Tuesday…these look amazing!!!! And the Mexican tahini sauce is a must 🙂

    Reply
    • brandi.doming@yahoo.com

      January 24, 2015 at 12:07 am

      Thank you so much Mandy…you are a fellow taco lover just like I am!! xx

      Reply
  8. Ashley | Blissful Basil

    January 23, 2015 at 5:06 pm

    Brandi, these potatoes look delicious! Lime and cornmeal crusted = genius. I love the idea of serving them as tacos, too. Definitely on a bit of a taco kick lately!

    Reply
    • brandi.doming@yahoo.com

      January 24, 2015 at 12:08 am

      Thank you so much Ashley! It really is a combo that suprised me how delicious it was! I couldn’t get enough and it adds another dimesion of flavor inside the taco. I’m always on a taco kick, haha!

      Reply
  9. brandi.doming@yahoo.com

    January 24, 2015 at 12:06 am

    Thank you so much Ceara! I hope you love them both! I’m still wanting to try your chocolate almond cookies, I’m just needing to find some extra time!

    Reply
  10. Amrita

    January 24, 2015 at 9:23 am

    Beautiful! Love how there is no oil in this recipe – I too make my baked wedges without any oil – just steam em and then pop them in the oven. Will definitely try out the cornmeal next time – though I’m not sure if we have that here in Australia, all I can find is polenta and i’m not sure if that is too fine in texture!

    Reply
    • brandi.doming@yahoo.com

      January 24, 2015 at 7:48 pm

      Thank you so much Amrita! Really? Cornmeal seems to be such a common ingredient! Polenta I believe is fairly coarse, so I think it would probably work fine, as long as it isn’t corn FLOUR, it should be good. You would be able to tell by looking at it 🙂

      Reply
  11. Shonalika

    January 24, 2015 at 9:32 pm

    You and your potatoes!:D Well, cannae get enough tatties, as my sister would say. I need to try using cornmeal – literally never used it for anything and I’ve come across so many amazing-looking recipesD:

    Reply
    • brandi.doming@yahoo.com

      January 28, 2015 at 10:45 am

      Haha, you know I love my potatoes!! They are so darn versatile and so delicious, so I just can’t help myself! It is probably my favorite food! Oh and yes, cornmeal is amazing!

      Reply
  12. Hannah Siegmund @ ThisVeganWhimsy

    January 24, 2015 at 10:48 pm

    I am definitely going to try these! Roasted potatoes are my favorite, but they’re usually not as crispy as I would like. I would have made them today, but I discovered that cornmeal in my cupboard is three years old! So I’m putting it on my grocery list.

    Reply
    • brandi.doming@yahoo.com

      January 28, 2015 at 10:45 am

      Oh no, get some fresh cornmeal and try this and let me know! Thank you so much!!

      Reply
  13. Melanie @ Happy Being Healthy

    January 25, 2015 at 8:30 am

    I love how unique this recipe is! I’m a huge roasted potato fan, but I love that you’ve added lime and made them crispy! They sound so good! I also love that you put them in corn tortillas. Genius.

    Reply
    • brandi.doming@yahoo.com

      January 26, 2015 at 4:02 am

      Thank you so much Melanie! They turned out so good and quite addicting!

      Reply
    • brandi.doming@yahoo.com

      January 28, 2015 at 10:46 am

      Thank you so much Melanie!! You are so sweet! They really are SO delicious from the lime and cornmeal…so flavorful and taste amazing inside a taco! Yum.

      Reply
  14. Michaell @ Foodscape

    January 26, 2015 at 12:56 am

    Mmmmmm. What a great alternative to deep fried potato tacos! My friend and I love our potato street tacos, but I haven’t touched one since I started eating an unprocessed diet. What a GREAT solution. YUM. Can’t wait to make this! Thanks 🙂

    Reply
    • brandi.doming@yahoo.com

      January 26, 2015 at 4:00 am

      Thank you so much Michaell! I’m so glad you like it…let me know if you try it! 🙂

      Reply
  15. lenia

    January 26, 2015 at 9:03 am

    These babies look sooo inviting! Great recipe, dear!
    Kisses from sunny Greece!

    Reply
    • brandi.doming@yahoo.com

      January 28, 2015 at 10:44 am

      Thank you so much Lenia!! I appreciate that!

      Reply
  16. Cindy

    January 26, 2015 at 2:42 pm

    These look fabulous – I will have to try them for our next taco night! I’ve bookmarked the recipe.
    Cheers!

    Reply
    • brandi.doming@yahoo.com

      January 26, 2015 at 8:44 pm

      Thank you so much Cindy!!

      Reply
  17. Ashlee

    January 26, 2015 at 7:58 pm

    Damn. My mouth just watered. This looks so good that I’m going to pick up limes and avocadoes from the store after work and am making this for dinner!

    Reply
    • brandi.doming@yahoo.com

      January 27, 2015 at 7:39 pm

      Awesome Ashlee! Please let me know how it turns out!! xx

      Reply
  18. Meredith @ Unexpectedly Magnificent

    February 2, 2015 at 4:15 pm

    Hell to the yes. These potatoes look amazing! I love crispy potatoes. I bet they taste great with crispy taco shells. 🙂

    Reply
  19. Jaime Gonzalez

    February 2, 2015 at 5:22 pm

    Both my and my wife are overweight and after A LOT of reading and deep searching…we decided to eat a plant base diet, not only that but also whole foods and oil free.
    Your recipes are a GREAT help and specifically this one I am cooking today since is our day #1.
    We do not want to make it a temporary thing but a lifestyle, we also singed up in our local gym…thanks again for all this recipes and we are going to eat out of them for a while… THANKS

    Reply
    • brandi.doming@yahoo.com

      February 27, 2015 at 10:47 pm

      I’m so happy to hear this Jaime! Thank you so much for such wonderful feedback, I’m so happy my recipes are helping so much!!

      Reply
  20. Michelle Williams

    February 10, 2015 at 12:22 am

    5 stars
    These are amazing! At first, I thought “lime and potatoes… Hmmm….” Then I remembered that I’m Mexican and I live in California, we put lime on everything! Plus, The Vegan 8 is our favorite vegan blog. We like to joke that Brandi is my vegan recipe true love.
    These potatoes are just the right amount of crunch on the outside and soft on the inside. The flavor is fantastic, and you cannot go wrong with the 5 Minute Mexican Tahini Sauce! If you are on the fence about this recipe, I suggest jumping in with both feet!!
    Thank you Brandi for this awesome, easy and inexpensive recipe that our family can’t get enough of!

    Reply
    • brandi.doming@yahoo.com

      February 27, 2015 at 10:47 pm

      Aww thank you Michelle, and sorry I am just seeing this comment…sometimes so many come in and I miss a couple, but thank you so much! So glad you loved the recipe so much and thank you for your support!

      Reply
  21. Mandy

    February 20, 2015 at 12:46 am

    5 stars
    This recipe is FANTASTIC!!! We followed the ingredient list and instructions exactly and everything turned out perfectly! So flavorful and crisp. We’re making this again next week for Taco Tuesday 🙂 Oh! And that Mexican Tahini sauce….I’m addicted. We make it at least once a week!

    Reply
    • brandi.doming@yahoo.com

      February 20, 2015 at 6:48 pm

      Yay Mandy! I’m so happy you loved these so much!! Thank you so much for the feedback and I’m happy the Mexican Tahini sauce is such a hit as well, it’s definitely one of my favorite sauces ever, especially with how easy it is!

      Reply
  22. Michaell @ Foodscape

    May 13, 2015 at 8:13 pm

    5 stars
    Brandi, I just made these last night and I’m in love! Not just because they are really good, but because my picky husband ate them, loved them, went back for more and then asked if we can have leftovers tonight for dinner. I don’ think you can get a more rave review than a guy who asks “where’s the meat?” and plotting how he’ll get chicken on his tacos deciding that this recipe is so good that he wouldn’t change a thing. I would highly recommend this recipe for anyone asking themselves if they really can go vegan.

    It may have been my oven, but 415 degrees for 25-30 minutes steamed my potatoes, but they did not get crispy for me. I will probably up it to 450 next time I make it. Even though they were more steamy, they were still delicious! It hardly mattered…more preference.

    Also, the Tahini sauce is absolutely amazing and truly made the taco “pop.” I will never be without this Tahini sauce again. 5 stars across the board! Thanks for a winning recipe that we will be making for years to come!

    Reply
  23. Nancy

    July 9, 2016 at 8:31 pm

    These look fantastic! Unfortunately I am highly allergic to corn! Any ideas for a substitute? Help me please!

    Reply
    • brandi.doming@yahoo.com

      July 10, 2016 at 12:20 am

      Hi Nancy! I would try brown rice flour instead, it is kind of gritty and may help the crisp factor. I haven’t tried it personally, but I think it should work. Let me know!

      Reply
  24. Ida

    July 27, 2016 at 12:20 am

    5 stars
    Just stopping by to say YUM!!!! Had just about every ingredient when Brandi posted this on FB today and I HAD to have this! I am sssooooo glad that I doubled the sauce recipe! I will be dipping lots of food this week…

    Thank you for sharing great food recipes that my family truly enjoys.

    Reply
    • brandi.doming@yahoo.com

      July 27, 2016 at 6:44 am

      I’m so glad you loved these Ida, thank you so very much for the feedback!!

      Reply
  25. Heidi

    May 6, 2017 at 3:52 am

    Hi Brandi,

    I’m new to the oil-free vegan lifestyle, but I just found your blog and am feeling like I can do this! 🙂 One question about these tacos though- would yukon gold potatoes work ok instead of red? Would they crisp differently or is it just a flavor preference?

    Thanks so much!

    Reply
    • brandi.doming@yahoo.com

      May 7, 2017 at 12:30 am

      Hi Heidi! Yes, yukon should work well!

      Reply
  26. johanne

    July 6, 2017 at 8:54 pm

    We have a taco/tortilla thing going on this summer and this amazing recipe will fit right in. Fabulous idea using cornmeal and lime!!

    Reply
  27. Dana

    June 28, 2019 at 10:56 pm

    2 stars
    I really thought this sounded good. I even made a double batch because I thought we would all like it. I think the potatoes needed more seasoning. I liked the sauce, my son did not. Not a loss at all since the components are all separate. I’ll probably just have potatoes with ketchup and use the sauce in another mexican dish or as a dip for veggies.

    Reply
    • brandi.doming@yahoo.com

      July 25, 2019 at 4:56 am

      Sorry you did not enjoy it Dana, it is always super flavorful to me. If you doubled the recipe though, did you possibly forget to double the spices?? I’m always pretty particular about my recipes having a ton of flavor and spices, as I hate bland food, so perhaps that was the issue in the doubling?

      Reply
  28. Lisa

    July 25, 2019 at 4:09 am

    5 stars
    I made this for dinner tonight and my husband and I just loved it!! Its a great recipe for potatoes, perfectly balanced spices, and as always your sauces are to die for. The 5 min Mexican tahini sauce was just perfect.

    Reply
    • brandi.doming@yahoo.com

      July 25, 2019 at 4:57 am

      Yay Lisa!! Really happy to hear you and your hubby loved this! Thanks for the review!

      Reply
  29. James

    June 12, 2020 at 2:37 am

    Hi! This recipe looks amazing & am hoping to try it – just wondering how many serves does it make?

    Reply
  30. Colleen

    July 23, 2020 at 1:08 am

    5 stars
    The God’s honest truth is I could eat potatoes morning, noon and night. They are filling, can be dressed up or are fabulous with just a bit if salt and olive oil, and are THE best comfort food! I’ve eaten them SO many ways, so this incredibly unique combo of lime and cornmeal is extra special! Thank you thank you for this scrumpdilicious recipe, Brandi!! I had them with your Rice, Beans and Sweet Chili Mustard sauce https://thevegan8.com/rice-blackbean-bowl-chili-mustard-sauce/ and it was a marriage made in heaven! Since there was so much chili in the rice dish I added smoked paprika to the potatoes and it was the perfect complement. Thanks for another spectacular meal idea, Brandi!!

    Reply
  31. Bethany

    April 28, 2021 at 8:51 pm

    5 stars
    This recipe marries my two favorite foods – potatoes and tacos – so of course I had to try it!
    Amazing as always – the only thing I would do differently is make a double batch! Lol

    Reply
    • brandi.doming@yahoo.com

      April 28, 2021 at 8:58 pm

      Haha I hear you! Thank you so much Bethany for this glowing review!

      Reply
  32. Kristen

    July 8, 2021 at 8:05 pm

    To make these grain free, could I use something other than cornmeal?

    Reply
    • brandi.doming@yahoo.com

      July 8, 2021 at 9:46 pm

      You could try another flour if you like, I just can’t say what the outcome would be since I have only ever used the cornmeal!

      Reply
  33. Katie

    November 17, 2021 at 3:36 pm

    5 stars
    Delicious!! The potatoes are so amazing we may not even be using our airfryer after discovering this easy recipe. Also, the Mexican Tahini is sooo good. We turned this into a “mexican bowl” with quinoa, the potatoes/veg mix, lettuce, avocado, tomatoes and the mexican tahini. yum! Your recipes are always AMAZING! Thank you so much.

    Reply
    • brandi.doming@yahoo.com

      November 18, 2021 at 2:14 am

      That is so wonderful to hear Katie, thank you so much for the lovely review!

      Reply
  34. suzi

    January 13, 2022 at 4:31 am

    5 stars
    YUMMO in my TUMMO!! Thanks for this one!! Had leftover steamed red potatoes from Sunday and followed along but shortened baking time 5 minutes. Came out perfect!! While they baked I made vegan ranch dressing for the week and drizzled that on top to see how I liked it with the avocado slices. YUP!!!

    Reply
    • brandi.doming@yahoo.com

      January 13, 2022 at 10:07 pm

      Awesome, so glad you enjoyed these Suzi!

      Reply
  35. Anonymous

    April 11, 2022 at 7:42 pm

    5 stars
    I made these this weekend and they were delicious! I did not change a thing. Potatoes were super crunchy and I’m thrilled to have such a tasty oil-free recipe. The onions and peppers really gave a great flavor. I could not stop eating!!!

    Reply
  36. Rebecca G

    May 2, 2022 at 11:17 pm

    absolutely need to try this…saw it on fB and then life for in the way and I forgot about it.
    Question?? What kind of taco shells do you use ??

    Reply
    • brandi.doming@yahoo.com

      May 3, 2022 at 12:23 am

      They are just the lime corn and salt ones (no oil) corn tortillas that you can find at places like Whole Foods and possibly Sprouts, I can’t remember where I bought them.

      Reply

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Creamy BBQ Chickpeas and Lentils
  • Best Vegan Carrot Cake (Oil-free!)
  • Vegan Snickerdoodle Cookie Protein Bites
  • Vegan Chocolate Protein Pancakes
  • The Best Smoky Tofu
  • Easy Vegan Nutella (5 Minutes!)
  • Homemade Vegan Ramen Seasoning (Bonus Soup Recipe)
  • The Best Vegan Pancakes EVER
  • Vegan Jackfruit Pinto Bean Chili
  • Vegan Thanksgiving Recipes (Gluten-free Options!)

Copyright The Vegan 8 © 2022 · Privacy Policy

  • 107
  • 2.7K