These vegan taco rolls are a fun twist on taco and cinnamon rolls! Top with any of your favorite toppings for a delicious vegan dinner idea!
Vegan taco rolls may seem like an unlikely combination of ingredients to go together, but once you try it, you will fall in love with the idea!
When have played around a lot with both sweet and savory versions of spins on traditional vegan cinnamon rolls. We have a lot of fun with it and it’s almost to the point now where it’s like what is the most crazy combination idea that we can come up with.
And while we don’t think this idea is crazy, we know it’s not what you may be expecting.
So essentially, vegan taco rolls, are handheld tacos. But wait, aren’t tacos already hand held? Why yes, yes they are. But this is just a fun and unique twist on them that we think you are just really going to love.
You can put any of your favorite taco toppings on top and really get creative with them.
They make a great conversation started as an appetizer for parties too!
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Frequently Asked Questions
CAN I PREP THESE VEGAN TACO ROLLS AHEAD?
Yes! You sure can! There are two options.
- Once you make the dough and cover it to rise, you can place the bowl in the fridge up to 2 days before you plan to use it.
- You can make the entire recipe and then store your rolls in an air tight container in the fridge for 5 days.
ARE THESE VEGAN TACO ROLLS TOP 8 ALLERGEN FREE?
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
Otherwise, as long as you use a safe soy free butter (try Earth Balance soy free in the red tub) and choose a meat crumble that is suitable to your family’s needs then you’ll be all set.
WHAT MEATLESS CRUMBLES ARE YOU USING?
In the photos, we are using Beyond Meat meatless frozen crumbles. We have to say honestly that when we did an online order pickup our store only had these so we accepted it; however, we weren’t a fan of them over our usually choices.
However, we like Morningstar Farms and Gardein frozen crumbles. We would recommend one of those first.
Alternatively, we really liked the Lightlife ground meatless option that we tested in our Vegan Food Finds at Target video.
DO I HAVE TO USE VEGAN MEAT SUBSTITUTE OR IS THERE A MORE WHOLE FOODS PLANT BASED OPTION?
Whether it’s beyond meat, impossible meat, Gardein, or Morningstar, many people don’t want a processed option. We hear you.
Once you have this part made just proceed with the recipe as written.
WHAT VEGAN CHEESE DO YOU USE?
In the photos, we are using Daiya cutting board blend (not the same as their original blend). We also love Follow Your Heart and Violife.
For more information about vegan cheese that melts and tastes great, check out our vegan shredded cheese taste test.
WHAT ARE TOPPING IDEAS FOR THESE VEGAN TACO ROLLS?
In the photos, we just added tomatoes, some taco sauce, and jalapenos on top, but there are so many more options.
While the rolls were cooking in the oven, we made our 10 minute vegan nacho cheese and it was soooo good with them!
Here’s some other topping ideas for this recipe:
- diced tomatoes
- green onions
- black olives
- vegan nacho cheese
- vegan sour cream
- red onions
- sautéed mushrooms
- roasted red peppers
- pico de gallo
CAN I MAKE OTHER FLAVORS OF VEGAN SAVORY ROLLS OR CINNAMON ROLLS?
You sure can! We have dozens of flavors of cinnamon rolls now. We even have savory roll versions if you like things not so sweet.
Here’s a few vegan savory rolls ideas for you to try:
Also try our:
Or, if you want, to see all our sweet and savory vegan rolls ideas.
Pin these Vegan Taco Rolls on Pinterest for later:
Vegan Taco Rolls
For the Dough
For the Filling
- 1 tablespoon oil (or stock)
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 1 tablespoon taco seasoning
- 12-14 oz frozen meatless crumbles (we like Morningstar Farms or Gardein) *Can sub for tofu taco crumbles or walnut taco crumbles – see post for details
- 1 cup black beans
- 1 ½ cups vegan shredded cheese
- 3 tablespoon vegan butter, melted (sub for dairy free milk if oil free)
- diced tomatoes
- Vegan Nacho Cheese, optional (click for the recipe if using)
- taco sauce or salsa
- See Post For Additional Ideas
- In a large bowl for a stand mixer, combine flour, sugar, yeast, and salt.
- Turn stand mixer onto low and add in the water.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- While this is rising, in a large skillet over medium heat, add your oil.
- Add in the diced onions and let saute for 2-3 minutes until softened.
- Add in the garlic and taco seasoning and let cook for another minute.
- Add in frozen crumbles and black beans. Stir together. Llet cook according to the package but reduce cooking time by 2 minutes.
- Remove from heat and let cool completely before adding it to the dough.
- Once dough has doubled in size, pull out the dough and lay it out on a lightly floured surface.
- Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is ¼″ thick.
- Spoon the meatless mixture evenly over the dough. *Do NOT add hot mixture to dough.
- Sprinkle the cheese evenly across the top.
- Carefully roll the dough into a log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
- Place into a greased 9×13 baking dish and cover to rise for 45-60 minutes.
- Preheat to 350 degrees F.
- Brush the tops with vegan butter (or dairy free milk if oil free).
- Once heated, place dish inside and bake in oven for 30-35 minutes.
- While cooking make vegan nacho cheese if desired.
- Remove and let cool for a few minutes. Serve with diced tomatoes and any of your favorite taco toppings.
- Store leftovers in an air tight container in the fridge for up to 3-5 days. Reheat by microwaving 30 seconds at a time.