Vegan Breakfast Tacos

Ingredients

 

-1/2 package Trader Joe’s Soy Chorizo

-1/4 onion, sliced

-4 Cremini Mushrooms, sliced

-1 tablespoon Garlic, minced

-1/4 cup water

-1/4 cup Just Egg

-2 tablespoons Vegan Butter 

-4 Corn Tortillas

The Following Seasonings to Taste:

-Black Pepper

-Garlic Powder

Arugula for topping (optional)

 

Crispy Oven Potatoes

 

-1 medium-sized Russet Potato

-2 tablespoons Vegetable Oil

-1 tablespoon of each of the following seasonings:

-Black Pepper

-Onion Salt (I used the one from Trader Joe’s)

-Garlic and Herb Salt-Free Seasoning

-Dried Thyme

-Ground Oregano

-Paprika

-Non-stick Cooking Spray

-Salt for the boiling water

 

Crema Sauce

 

-1 heaping tablespoon Vegan Sour Cream

-1 tablespoon Hot Sauce of choice (I used Trader Joe’s Green Dragon Hot Sauce)

-1 teaspoon Garlic, mined

-1 teaspoon of the following seasonings:

-Black Pepper

-Cumin

-Onion Salt (I used the one from Trader Joe’s)

-Curry Powder

-Paprika

 

Directions

 

1. Preheat your oven to 425º.

2. Prepare the potatoes: bring 1 quart of water to a boil. Salt the water. Dice the potato into small, bite-sized pieces. Boil the potatoes for 5-7 minutes until fork tender

3. Drain the potatoes and add seasonings and oil. Mix well to combine. Spray your baking sheet with the non-stick spray and spread potatoes evenly on the sheet. Bake until potatoes are crispy. Set aside

4. Prepare the chorizo. In a large pan, sauté the onions and mushrooms until onions are translucent. Add garlic and soy chorizo to the pan. Add garlic, black pepper, water and garlic powder. Sauté until water has evaporated and vegetables are soft. 

5. Scramble the eggs: in a small skillet, melt the butter. Add eggs and seasonings to the pan. Scramble the eggs and cook until you reach your desired texture. 

6. Prepare the crema sauce: combine all ingredients in a small bowl. Stir well to combine. Set aside

7. Assemble the tacos: gently warm your corn tortillas (I put mine in the microwave, covered them with a damp paper towel, and heated them for about 30 seconds). Then, add potatoes, chorizo, eggs, and arugula to the tortillas. Top with the crema sauce