As a Sunday night marathon cooker, I’m pretty stoked on The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes. The more meals I can make ahead of time, the less I have to do when I’m actually hungry.

It’s probably no big surprise that I gravitated toward the Ranch Tacos in this book, as I am the girl who birthed Taco Lasagna into the world. To make this recipe, you’ll want to whip up a batch of Vegan Ranch Dressing ahead of time. (Don’t worry, it’s easy.)

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Vegan Ranch Tacos

vegan ranch taco recipe

By BakeandDestroy Published: January 12, 2016

  • Yield: 10 tacos (3-5 Servings)
  • Prep: 25 mins
  • Cook: 5 mins
  • Ready In: 30 mins

Every day is #TacoTuesday if you work hard and believe in yourself.



  1. Prepare ranch dressing as directed in link above
  2. Steam the cauliflower florets for 15 minutes. Let cool and break up into very small pieces. Place in a large bowl.
  3. Add the chickpeas, tomato, hot sauce, salt, and pepper. Mix well.
  4. If you have soft tacos, fry them in hot oil for a minute or two on each side. Fold over to drain and cool in a taco shape. If you are using hard tacos, you are ready to go.
  5. To assemble: Spoon the filling into each taco, add baby spinach, and drizzle with ranch dressing. Serve.

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