One can of Chickpeas will change how you think about Taco Bell

  Have you ever wanted a Taco Bell soft taco supreme but entirely from plants? I have! So I figured out how to make vegan Taco bell and I’m sharing it with you! This is a dairy free, meat free, soft taco supreme with all of the sour cream, cheesy, goodness. Let me teach you how. If you like this recipe be sure to check out this one too! and this one!

Sour Cream

     Before we make the meat, we are going to focus on the cream. We need our chickpeas, I drain mine (saving the liquid which is called aquafaba). In a blender add your aquafaba, a large pinch of salt, the juice from half of a lime, and a teaspoon of the juice from a jar of sauerkraut. Instead of a regular blender I actually added my ingredients to a bowl and used an immersion blender. I give this all a little blend. Then I melted a cup of coconut oil and added that in as well, little by little. This is spot on for a sour cream! But just a pinch runny so I add it to a container, put a lid on, then into the fridge overnight. 


     For the meat, it’s going to be a combination of a few things, not just chickpeas. We use mushrooms as well! I have an eight ounce container of mushrooms and I’m just going to wash and chop them. Next add them into a food processor along with the chickpeas, two tablespoons of hemp seeds, a tablespoon of soy sauce, a tablespoon of coconut oil, and a tablespoon of tomato paste. Now pulse! I pulsed mine a bit more than I wanted to. Mine was like a paste but you want to make yours more chunky!

     At this point I move over to the stove and place a non-stick over a low heat. Add in a tablespoon of oil. Then I add the chickpea meat to the pan, spread it out, and allow it to slowly cook. We want this mixture to become fairly dry and almost crispy. Once it browns a little I transfer it to a container, and add it to the fridge overnight (this will allow it to continue drying out).

Flavor Time

     Time to mince up half of a yellow onion, toss it into a pan with a little olive oil. Allow it to cook until translucent. While it’s cooking I mince up about three cloves of garlic, mix that into the onion and then add some salt. When it is cooked, mix in the meat and add some Taco Bell mild sauce. As well as about two teaspoons of cumin, two teaspoons of chili powder, one teaspoon of paprika, and a few shakes of cayenne pepper. Mix this all together well. While you mix slowly add in water until you get the consistency of that wet Taco Bell meat.

Taco Supreme 

     For our supreme taco we need some shredded lettuce, diced tomatoes, some vegan cheese, and soft tortillas. Now to build these I start with the tortilla, then add meat, then the cream (I made a mistake here, my cream started to thin out when it touched the hot meat). But then add the lettuce, tomatoes, and cheese. Boom! This looks like an authentic Taco Bell Taco Supreme! The sour cream is a little drippy but the taste and texture is still there.

     These tacos have a great meaty flavor and texture. They are a little salty, and you wouldn’t know the meat isn’t real meat! I believe adding some xanthan gum would have made the sour cream a thicker texture. Vegan taco Bell is delicious, you have to try and make it! Watch the full video here!

One Can Of Chickpeas Will Change The Way You Think About Taco Bell

Taco Bell Taco Supreme recipe but entirely plant-based! It's delicious!
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Print Recipe Pin Recipe
Total Time 2 days
Course Appetizer, Dinner, Lunch, Main Course, Snack
Cuisine Mexican
Servings 4 people


  • 1 can of chickpeas
  • salt
  • lime juice
  • 1 tsp sauerkraut juice
  • 1 cup coconut oil
  • 8 ounces mushrooms
  • 2 tbsp hemp seeds
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • .5 yellow onion
  • olive oil
  • pinch xanthan gum
  • 3 cloves of garlic
  • taco bell mild sauce
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • pinch cayenne pepper
  • shredded lettuce
  • tomato
  • vegan cheese
  • soft tortillas


  • Drain chickpeas. Add chickpea liquid to blender with salt, lime juice and sauerkraut juice. Blend then add in melted coconut oil. Put a lid on in, and let it refrigerate overnight.
  • Clean and chop mushrooms. Then add to food processor with chickpeas, hemp seeds, soy sauce, coconut oil, and tomato paste. Now blend this all together. You want it a little chunky.
  • On stove add non-stick pan over low heat. Add in some oil then the chickpea meat. Spread it out and let it slowly cook.
  • Once it browns transfer it to a container and let it refrigerate overnight.
  • Mince up yellow onion and add to pan with olive oil, allow to cook until translucent.
  • Mince garlic, then add to the onions along with salt.
  • Then add in the meat, taco bell mild sauce, cumin, chili powder, paprika, and cayenne pepper. Mix together well.
  • Prepare shredded lettuce, diced tomatoes, vegan cheese and soft tortillas. Add everything together and enjoy!
Keyword appetizer, Cheese, Chickpeas, Cream, dinner recipes, easy dinner, Lunch, Mexican, mexican dinner, Mushrooms, Plant based, plant-based dinner, plant-based lunch, plant-based recipes, Tacos, vegan dinner, vegan lunch, vegan recipes, Vegetarian, vegetarian recipes
Tried this recipe?Let us know how it was!


  1. Hesitant to buy the hemp seeds so I’ll skip that purchase but I’ll digitally bookmark this recipe for this Friday during the Lent period.

    I also also like to have mushrooms thinly sliced, salted in a cast iron pan with a bit of oil, so I’ll do an extra step before adding them into food processor with the chickpeas.

    The cream seems like more steps and ingredients so I’ll just buy 1 ripe avocado and use that.
    Excited to try this though, haven’t had Taco Bell in awhile.

  2. Amazing recipe, sounds like I’m going to have to make this for taco Tuesday. I’d like to double the recipe and freeze it. How well does it freeze?
    Thanks again!

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