These Vegan Buffalo Tacos are packed with spicy, smoky flavors and a delicious crunch! Featuring homemade vegan buffalo wings made from oyster mushrooms and seitan, a zesty mango habanero sauce, and fresh toppings, these tacos are perfect for a satisfying plant-based meal.
These vegan buffalo tacos are the perfect combination of spicy, crispy, and creamy! The hearty buffalo wings bring the perfect kick of heat, balanced by a cool and tangy red cabbage and an extra zing of mango habanero sauce.
With just a bit of prep work, these tacos come together easily, making them perfect for a weeknight dinner or a meal prep.
They're packed with flavor and texture - crispy, saucy buffalo bites, crunchy cabbage (or slaw), and a creamy dairy-free dressing, all wrapped in a warm tortilla.
Completely plant-based and irresistibly delicious, these seitan tacos are a must-try for anyone looking to enjoy bold flavors without the meat!
Why You'll Love This Recipe
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Spicy & Flavorful - The homemade buffalo sauce and mango habanero sauce create an explosion of bold, fiery flavors.
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Crispy & Satisfying - The oyster mushroom-based vegan buffalo wings have an incredible meaty texture.
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Totally Vegan & Protein-Packed - Thanks to vital wheat gluten, these tacos are loaded with plant-based protein.
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Customizable - Adjust the spice levels and toppings to your preference.
Ingredients
For the Vegan Buffalo Wings:
- oyster mushrooms
- vital wheat gluten
- vegetable broth
- nutritional yeast
- smoked paprika
- garlic powder
- salt
- black pepper
- neutral oil for frying
- vegan buffalo sauce
For the Vegan Buffalo Sauce:
- olive oil
- hot sauce (such as Frank's Red Hot)
- maple syrup
- apple cider vinegar
- soy sauce
- garlic powder
- smoked paprika
- salt
For the Mango Habanero Sauce:
- habanero peppers (adjust for spice level)
- mango, peeled and diced
- onion, chopped
- garlic
- maple syrup
- white wine vinegar
- lime juice
- salt
For the Tacos:
- corn or wheat tortillas
- lettuce, chopped
- shredded red cabbage
- avocado, diced
- parsley or cilantro, chopped
- lime wedges
How to Make Vegan Buffalo Tacos
Browse the whole process quickly in this vegan buffalo tacos web story.
Step 1: Make the Vegan Buffalo Wings
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Blend the Dough - In a large bowl, mix vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, salt, and black pepper. Gradually add vegetable broth and knead until a firm dough forms.
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Shape & Steam - Tear small pieces and wrap them around oyster mushrooms to create a "wing" texture. Steam for 25 minutes.
3. Prepare the Vegan Buffalo Sauce - Heat the olive oil in a saucepan over medium heat and add the hot sauce. Start stirring and add the rest of the ingredients. Cook, stirring constantly, until mixed in, for about 5 minutes.
4.Fry & Coat - Heat oil in a pan and fry the steamed pieces until crispy. Toss them in half of the prepared buffalo sauce.
Step 2: Prepare the Mango Habanero Sauce
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Blend All Ingredients and Simmer - In a blender, combine habanero peppers, mango, onion, garlic, maple syrup, white wine vinegar, lime juice, and salt. Blend until smooth. Pour the sauce into a saucepan and simmer for 10 minutes until slightly thickened.
Step 3: Assemble the Tacos
- Layer lettuce, red cabbage, and avocado on top of the warmed tortillas. Place a few pieces of the buffalo wings on each taco. Drizzle with Mango Habanero Sauce. Sprinkle with fresh parsley or cilantro and serve with lime wedges.
Cook's Tips
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For Extra Crispiness - After frying, bake the buffalo wings at 375°F (190°C) for 10 minutes to make them even crispier.
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Adjusting Heat Levels - Reduce the habanero peppers if you prefer a milder sauce.
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Storage - Store leftovers separately and assemble fresh tacos when ready to eat.
Recipe Variations
- Replace the mango sauce with a creamy avocado sauce for a richer, cooling contrast to the spicy buffalo wings.
- Skip the tortillas and use crisp lettuce leaves for a lighter option.
- Add a smoky kick by incorporating chipotles in adobo sauce into the mango sauce instead of habaneros.
- Bake instead of pan-frying the seitan wings for a crispier texture.
- Customize the toppings with pickled onions, jalapeños, or even crumbled vegan cheese.
Vegan Buffalo Tacos FAQs
These tacos feature crispy buffalo seitan wings tossed in a spicy buffalo sauce, paired with a refreshing veggies and a sweet and spicy mango habanero sauce, all wrapped in warm tortillas.
The heat level depends on the hot sauce you use for the buffalo sauce and on how many habanero peppers you use in your mango sauce. If you prefer a milder version, choose a mild hot sauce or mix it with a little extra dairy-free yogurt or mayo to tone down the spice. Use less habanero peppers in your mango sauce, too.
These tacos pair well with sides like pico de gallo, guacamole, vegan ranch or blue cheese dressing, coleslaw, or a simple corn salsa or salad. For a heartier meal, serve them with crispy potato wedges or a refreshing cucumber and tomato salad.
Store the taco components separately to keep everything fresh. The buffalo wings can be kept in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer to maintain crispiness. The veggies and sauces should also be stored in separate containers and used within 2-3 days.
The buffalo wings can be frozen for up to 3 months. Freeze them separately from the sauce. When ready to eat, thaw in the fridge overnight and reheat in the preheated to 375°F (190°C) oven or air fryer for about 10 minutes or until heated through for the best texture. Alternatively, reheat them in a pan or microwave.
Similar Recipes
- vegan tempeh tacos
- vegan tempeh taco "meat"
- grilled zucchini and corn tacos
- finger-licking veggie fajitas
- vegan wraps with hummus
- homemade taco seasoning
These Vegan Buffalo Tacos are a flavor-packed meal that's perfect for any occasion! Let me know if you try them. 🌮🔥
Vegan Buffalo Tacos
Ingredients
For the Vegan Buffalo Wings:
- 7 oz or 200 g oyster mushrooms
- 2 cups or 240 g vital wheat gluten
- 1 cup vegetable broth
- 4 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Neutral oil for frying
- ½ batch vegan buffalo sauce
For the Vegan Buffalo Sauce:
- ½ cup olive oil
- ½ cup hot sauce such as Frank's Red Hot
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
For the Mango Habanero Sauce:
- 3 habanero peppers adjust for spice level
- 1 mango peeled and diced
- ½ onion chopped
- 1 clove garlic
- 3 tablespoon maple syrup
- 3 tablespoon white wine vinegar
- 2 tablespoon lime juice
- ½ teaspoon salt
For the Tacos:
- 6 corn or wheat tortillas
- 1 cup lettuce chopped
- 1 cup red cabbage shredded
- 1 avocado diced
- 2 tablespoon parsley or cilantro chopped, to garnish
- 4 lime wedges to serve
Instructions
Make the Vegan Buffalo Wings
- Blend the Dough - In a large bowl, mix vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, salt, and black pepper. Gradually add vegetable broth and knead until a firm dough forms.
- Shape & Steam - Tear small pieces and wrap them around oyster mushrooms to create a "wing" texture. Steam for 25 minutes.
Prepare the Vegan Buffalo Sauce
- Heat the olive oil in a saucepan over medium heat and add the hot sauce. Start stirring and add the rest of the ingredients. Cook, stirring constantly, until mixed in, for about 5 minutes.
- Fry & Coat the Wings - Heat oil in a pan and fry the steamed pieces until crispy. Toss them in half of the prepared buffalo sauce.
Prepare the Mango Habanero Sauce
- Blend All Ingredients and Simmer - In a blender, combine habanero peppers, mango, onion, garlic, maple syrup, white wine vinegar, lime juice, and salt. Blend until smooth. Pour the sauce into a saucepan and simmer for 10 minutes until slightly thickened.
Assemble the Tacos
- Layer lettuce, red cabbage, and avocado on top of the warmed tortillas. Place a few pieces of the buffalo wings on each taco. Drizzle with Mango Habanero Sauce. Sprinkle with fresh parsley or cilantro and serve with lime wedges.
Notes
Cook's Tips
- To warm the tortillas, heat them in a dry skillet for 30 seconds on each side.
- For Extra Crispiness - After frying, bake the buffalo wings at 375°F (190°C) for 10 minutes to make them even crispier.
- Adjusting Heat Levels - Reduce the habanero peppers if you prefer a milder sauce.
- Storage - Store leftovers in the fridge separately (for up to 4 days) and assemble fresh tacos when ready to eat. The veggies and sauces should also be stored in separate containers and used within 2-3 days.
- Freeze - freeze the wings for up to 3 months. Thaw and reheat in the preheated to 375°F (190°C) oven for about 10 minutes or until heated through. You can also reheat them in the microwave or in a pan.
- Serve - serve them with sides like pico de gallo, guacamole, vegan ranch or blue cheese dressing, coleslaw, or a simple corn salsa or salad. For a heartier meal, serve them with crispy potato wedges or a refreshing cucumber and tomato salad.
Recipe Variations
-
- Replace the mango sauce with a creamy avocado sauce for a richer, cooling contrast to the spicy buffalo wings.
-
- Skip the tortillas and use crisp lettuce leaves for a lighter option.
-
- Add a smoky kick by incorporating chipotles in adobo sauce into the mango sauce instead of habaneros.
-
- Bake instead of pan-frying the seitan wings for a crispier texture.
- Customize the toppings with pickled onions, jalapeños, or even crumbled vegan cheese.
Equipment
Nutrition
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Elena Szeliga says
I’ve included plenty of tips throughout the recipe to make sure everything turns out just right, so you can cook with confidence and enjoy every bite! Let me know if you try them or put your own twist on the recipe!