Vegan Buffalo Tacos

These Vegan Buffalo Tacos are packed with spicy, smoky flavors and a delicious crunch! Featuring homemade vegan buffalo wings made from oyster mushrooms, a zesty mango habanero sauce, and fresh toppings, these tacos are perfect for a satisfying plant-based meal.

Course Main Course, Main course/starter/side dish

Cuisine American, tex mex

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 678kcal

Author Elena Szeliga

Cost $8

Equipment

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

Get Recipe Ingredients

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.

Video

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.

Nutrition