If you checked out the blog on Tuesday, you know we were raving (and still are raving) about Jason Wyrick’s NEW cookbook titled Vegan Tacos: Authentic and Inspired Recipes for Mexico’s Favorite Street Food! This book gives everything from solid recipes, droolworthy photos and culinary history! So, let us thank our friends at Vegan Heritage Press for giving us the opportunity to share Jason’s book with a very special person. AND that person could be YOU (as long as you live in the United States).
ENTER BELOW for a chance to win your very own copy of Vegan Tacos by Jason Wyrick! The winner will be announced during next week’s #VeganFoodChat on Wednesday, September 10, 2014! (Psst. That’s Artichoke’s birthday)
GOOD LUCK
Thanks for an awesome chat! This book looks so amazing! Who doesn’t love vegan tacos?
Thank YOU! The book is great! I can seriously eat a taco everyday. I’m tempted to do that with this book!
Love my black beans of course, and the basics, but I’ve just learned about all kinds of fun stuff to try out, and I’d love to check out Jason’t book to read all the details!!
Thnks!
Maria
Maria, it will seriously be mindblowing. Some of the recipes will make you think “WHOA! Can I really make it?” Then when you do it, they’re easy! In fact, we’ve played a bit with the spice blends Jason puts together and used them on other proteins. So good!
Good luck!
I like to make tacos with corn tortillas doubled up (uh uh) and warmed in a cast iron skillet, any kind of bean, but usually black beans or pinto beans, vegan sour cream, Spanish Rice, fried potatoes, tons of guacomole, salsa or pico, cole slaw and cilantro and a fresh lime squeeze to finish it off! YUM!
Wow! Now, that’s a TACO!
Points for using the cast iron skillet! We do that too with our tortillas.
This is so awesome! Can’t wait to see more of the vegan taco recipes
Thanks so much for sharing during #VeganFoodChat! The recipes are wonderful! Like Jason said, making tacos is as easy or as complex as you want to make it.
Just wanted to say what a pleasure it was to be part of the VeganFoodChat tonight. Thank you for hosting, being a part of the action, and for the chance to win this awesome book!
Thank you for joining us Rebecca. Hope to see you Wednesday for our next one. We do it every week
I love cumin-seasoned black beans, juicy tomatoes, shredded carrots, yellow & orange peppers, topped with a chipotle vegan mayo, chopped jalapenos & fresh cilantro ..
YUMMY! The cumin is a nice touch and goes well with chipotle and cilantro
I love tacos and always looking for new filling ideas! One of my new favorites is flor de jamaica rehydrated and sautéed with onion and garlic and topped with guacamole!
Flor de Jamaica? Aren’t those hibiscus flowers? Sounds interesting.
I like grilled onions and bell peppers, walnut lentil taco meat, tomatoes, lettuce and salsa
How are you making the walnut lentil “meat?” Do you have a recipe for it that you can share?
My favorite way to eat tacos is with friends in our backyard with LOTS of Mombucha! xo
LOL! xoxo
Refried beans (have to go on first, they are the glue of the taco), Tofurky chorizo style crumbles, rice, Better Than Sourcream, and loads of avocado - half hard shell, half soft.
Nice! Lately, I’ve been all about cashew queso. I made a couple of batches of it, putting it on tacos. Sooo good.
I like just standard tacos — hamburger, cheese, lettuce, tomatoes, etc.
Hallo, Hallo everyone!
I was posting about my *first!* book review for a healthy cookbook (The Secrets of Gluten-Free Baking) wherein I talk about how at my heart I’m a vegan vegetarian who had to become an omnivore for the moment — imagine my surprise finding the book cover for The Vegan Tacos book on Twitter as I’m tweeting about my review tonight! I happily clicked right on over here because let’s face it, I’m a *Vegan!* in me soul, people!
I *love!* vegan food and I love how I feel when I eat farm fresh fruit & veg; however, I also can adapt to what life brings. But, oh my dear sweet ghouls — this cookbook sounds beyond yum to me! You asked a Q in the bookaway widget — ooh, yes! My favourite topping for a taco!? Wells, that’s a quirky Q for a girl who hasn’t eaten a lot of vegan tacos, so I will go with the *first!* fish taco I had at a local healthy cafe!? The Chef surprised us with *fresh!* straight-off-the-plane Alaskan Salmon fish tacos! Those were divinely delish with a bit of fresh slaw and a sauce he would not give the secret of origin — therefore, just know I *love!* surprises but the main ingredients were the salmon & the slaw! Ooh, my stars — wicked! 
If I were to try vegan tacos — I’d love to do something with tempeh! I *love!* tempeh! Esp fresh local tempeh not the pre-packaged and you have no clue where its been tempeh! A bit like how I have a preference for local farmer’s markets vs the shipped in bulk fruit & veg from over 3,000 miles away in a warehouse!? Aye.
Nice meeting you guys! I started to follow everyone on Twitter - caught sight of the sweet #tweetchat too! I’ll try to make my first appearance this upcoming Wednesday! I’m plumb happy to find a new chat to settle into as up until now, I’ve been curating a list of ‘bookish’ tweetchats! lol
I’m hosting another Gluten-Free Cookbook on the morrow and both of these tour stops are my entrance into combining my *love!* of being a Foodie & Bookish soul!
Drop by! 
I like mine with sauteed veggies, tofu, guac and tomatillo salsa. Yum!
My favorite filling is black beans and sweet potatoes. Looking forward to checking out the book!
I like tacos with black beans, sweet potatoes, and mango salsa. Thank you.
I like them with homemade vegan refried beans, shredded lettuce, homemade salsa and some cashew cream (homemade of course!)
I haven’t made vegan tacos yet. I used to make vegetarian tacos when I lived in Mexico and could buy fresh corn tortillas at any supermarket. I’d like to start making them soon, though. I enjoy the “fish” ones at Veggie Grill. Jeni’s idea of using flor de jamaica sounds intriguing. Huitlacoche is good, also.