Taco Wonton Cups (Plant-Based)

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These taco wonton cups are an adorable and delicious appetizer, lunch, or dinner option. I made mine plant-based, and in this recipe, I will show you how to make them, as well as some of my favorite ways to veganize this traditionally non vegan recipe.

What you will need to make this recipe

Taco “Meat” Ingredients:

• splash of olive oil
• onion
• garlic
• plant-based ground “beef”: I used a soy based meatless ground from the brand Pure Farmland. Other great plant-based brands are Impossible, Beyond, Gardein, but there are many more.
• taco seasoning: taco seasoning mix that you can find at any grocery store- it comes in a package. Here is the that I used.
• wonton wraps: you will need wonton wraps to make the taco cups. They can be found at most grocery stores- I found mine at Whole Foods in the vegan section. They are great because the are soft and flexible before they are cooked, so you can easily shape them into whatever you like. They also bake very quickly and become super crunchy and crispy when baked, so they are perfect for tacos! Here are the ones that I used.

Topping Ingredients

• vegan cheese: very easy to find in most grocery stores nowaways! I used the brand Violife.
• vegan sour cream: it used to be really hard to find vegan sour cream, but now there are several brands available at Whole Foods! I used the brand Forager. You can also make your own vegan sour cream from scratch and it’s actually super easy! Here is my favorite recipe for homemade vegan sour cream.
• cherry tomatoes
• avocado slices
• cilantro
• lime

You can use whatever toppings you like on you tacos, but these are the ones that I went with.

How to make the taco wonton cups

Start by heating up the olive oil, chopped onion, and minced garlic on a pan over medium heat. Cook for 2-3 minutes.

Add in the patties and cook them for a few minutes on both sides, until they have softened enough to be mashed up with a fork.

After a few minutes, use a fork to mash up the patties to create the “taco meat”. Add in the taco seasoning.

Cook for a few more minutes, until the patties have cooked and turned brown and crispy. Then remove from the heat.

Line a muffin pan with the wonton cups. Bake the cups for 5-7 minutes at 350F/ 175C.

Assemble the cups by adding the taco “meat”, vegan cheese, sour cream, cherry tomatoes, avocado, cilantro and some lime juice.

Here is a full recipe tutorial on how to make the cups

If you liked this recipe, you might also like these other easy meal ideas:

Texas Caviar Salad

Vegan Tortilla Wrap

Can I make these taco cups without the wonton wraps and use tortillas instead?

I tried making this recipe with actual tortillas, but they are much less malleable and fall apart, so I highly recommend the wonton cups. Here what they look like.

Are wonton wraps gluten free?

Most store bought wonton wraps are made with wheat and not gluten free. I found this recipe online for gluten free wonton wrappers, if you want to make gluten free ones for yourself.

Are wonton wraps vegan?

Traditionally, wonton wrappers contain eggs, but these ones that I used from brand Nasoya are vegan.

What if I am not vegetarian or vegan? Can I use meat instead?

I made my recipe vegan because that is how I eat, but you want to make these taco cups with meat, you can use the same recipe but substitute the plant-based meat for animal meat.

How to store these taco cups

You can store the taco cups in the fridge for 4-5 days. If you are not going to eat them right away, I suggest keeping the wonton cups and the plant based meat separate from the toppings. If you cut up tomatoes and avocados ahead of time and put them on the taco cups, the tomatoes will become soggy and the avocados will brown and ruin the taste of the taco cups. I suggest storing the taco cups with the “meat” on them in the fridge, then adding fresh toppings on them when you are ready to eat them.