Vegan Huevos Rancheros Breakfast Tostadas with JustEgg

These Huevos Rancheros Breakfast Tostadas with vegan sausage, wilted kale, black beans, eggs, tomatoes, and feta, are the perfect way to kick off your weekend brunch! Topped with a drizzle of maple syrup, even the pickiest eaters will gobble them right up...yes, please! Using the JustEgg allows you to quickly and easily scramble up an egg substitute for these tostadas that even your non-vegan friends will love! (My pro tip: Just don’t tell them! Trust me, no one will even notice!)

The best part about breakfast tostadas is that you can customize them for everyone’s individual likes! My favorite way to serve them is to honestly get all the topping ready and just let people choose what they want buffet style! Below is how I like mine…

What you are going to need to buy:

Tortillas, small

Plant-Based Sausage

Liquid Smoke

Olive Oil

Minced Garlic - (we like these jarred options from Spice World!)

Salt and Pepper, to taste

Smoked Paprika, to taste  

Just Egg

Black Beans

Tomatoes, diced

Dairy-Free Feta Cheese

Fresh Kale

Maple Syrup

Hot Sauce, optional

What you are going to need to do:

To start, fry up your plant-based sausage with a little olive oil, a few dashes of liquid smoke, and some minced garlic. Once the sausage is almost done and getting a little crispy on the edges wilt in a handful of kale and stir to combine. Once the kale has softened and the sausage has finished cooking, remove and set aside.

Wipe out your skillet and use your JustEgg to make some scrambled eggs. Season with salt, pepper, and paprika, to taste. Remove and set aside.

Again, wipe out your skillet, and on medium-high heat, toast your tortillas until they take on some nice golden brown color…a little char around the edges never hurt anybody, either!

Assemble your tostadas by layering your sausage and kale mixture with the eggs, black beans, tomatoes, and cheese and topping with a drizzle of maple syrup and a splash of hot sauce (if you like a little kick!)

Customize your tostadas by adding avocado, sour cream, hot peppers, etc!

Copy Cat Taco Bell Supreme Quesadillas - Vegan

Let’s face it…no matter how good our intentions to eat healthy are, sometimes we just crave the kind of junk food that we know isn’t all that great for us? For me, that often tends to be Taco Bell! Don’t Judge! Is this a perfect vegan dupe for the steak and cheese supreme quesadilla from Taco Bell? Honestly, no! It's way WAY better!

With American style slices from Follow Your Heart and the creamy tang of Tofutti sour cream no one would ever know these are Dairy Free! I do have a couple tips before we get rockin’ and rolling…

Dairy free cheese can get a bad wrap because it DOES take a longer time to melt than traditional cheese and if you’re not careful, in a recipe like this, or a grilled cheese, if you’re not careful you’ll end up burning the outside of the quesadilla or sandwich before the cheese inside is melted!

That’s where the microwave come in super handy! Simply take what will be the top of your quesadilla, place your cheese slices or shreds on it and pop it into the microwave for about 15 seconds! This is going give that dairy free cheese a little jump start on the melting. Simply flip over the tortillas and top your bottom tortilla and toppings that you have already started to cook…and continue to cook as normal!

What you are going to need to buy:

Mushrooms, diced (I buy what’s on sale. Don’t over think this. We are duping Taco Bell no need to for the wild, heritage, hand picked, expensive ones. White button mushrooms will work just fine.

Olive Oil

Liquid Smoke

Onion (white or yellow)

Minced Garlic - (we like these jarred options from Spice World!)

Salt and Pepper, to taste

Smoked Paprika, to taste  

Tortillas - (We like the mini ones used for street tacos)

American Cheese - (love THESE SLICES from Follow Your Heart)

Pesto (for the homemade pesto recipe that I used…CLICK HERE)

Tomatoes

Sour Cream - (Our favorite is Tofutti)

You can really garnish this with whatever you like. A little lettuce? Sure. Some black olives? Why not? Got some leftover black beans? Go for it!

What you are going to need to do:

Begin by dicing your mushrooms and onions . The amount you need will depend on how many people you are feeding but remember that mushrooms lose a lot of volume when cooking. I’d plan for 1 cup (uncooked) per quesadilla.

In a medium skillet, with olive oil and a splash of Liquid Smoke, saute your veggies until soft.
After the mushrooms and onions have cooked 5-7 minutes, add your garlic and other spices so they do not burn. Cook another 1-2 minutes and remove from heat (Onto a paper plate or bowl)

Wipe out the skillet and assemble your quesadillas beginning with one tortilla topped with the mushroom/onion mixture.

This is where that cheese melting tip from the into comes in. Top your quesadilla with the 2nd tortilla (that you popped into the microwave to melt that cheese) cheese side down on top of the mushroom/onion mixture.

Griddle until tortillas is golden brown and crisp and flip to allow the other side to cook.

Remove from skillet and slice in half.

Top with your favorite, fresh, toppings and enjoy!

Saag Paneer Mini Pizzas with Veggies and Toasted Pine Nut Chonk

Okay people! Let's talk Indian food...specifically saag! I just recently discovered a dish called saag paneer, which is quickly becoming a favorite! As much as I love it served over herbed white rice, today we are going to use it as a base for some mini pizzas!

This is the perfect dish for when you are trying to eat somewhat healthy but you are also just craving PIZZA! Made with a base of saag, a type of spiced spinach gravy with cheese, our version uses a vegan feta. With the crispy crusts, briny, salty, cheese and creamy spinach saag, combined with the fresh burst of veggies on top they really hit the spot on the nights when you are just kind of craving junk food. Plus…with almost two cups of spinach per pizza…hello, can we say leafy greens? Popeye would be so proud!

What you are going to need to buy:

Large Bag of Spinach

Fresh Basil

One white or yellow onion, small, diced

Minced Garlic - (we like these jarred options from Spice World!)  

Powdered Ginger

Powdered Cumin

Paprika

Chili Spice

Medium Tortillas or Roti

VioLife Vegan Feta Cheese - (Or your favorite block feta for just a vegetarian version)

Pine Nuts

Olive Oil

Fresh Veggies - (We used onion and tomato but feel free to use what you love on pizza, olives, artichoke, peppers…)
 

What you are going to need to do:

Preheat  over to 400.

This recipe comes together in just a couple of steps.  To begin, in a medium saucepan, add 3 tablespoon of olive oil, minced garlic, diced onion, and garlic powder, (Reserving just a few diced onions to sprinkle on top at the end) and sauté on medium heat until the onions become translucent but not brown.

Note: This amount of saag will make two or maybe three mini pizzas depending on how large your tortillas are and how thick you spread it.

Add a total of 5 cups fresh spinach and 7-8 fresh basil leaves to the pan in batches and begin to wilt down the greens, stirring and turning so that all of the greens become coated in the oil. After all of the greens have been wilted down (Think the consistency of what you would use to make creamed spinach) remove from heat and transfer to a blender. A stick blender also works well for this dish.

On a flat cookie sheet lay out your tortillas and prick with a fork so they won’t rise and dome in the oven. Place in oven to crisp up, but watch them so that they do not burn. Remove when edges are golden.

Blend the greens until they become somewhat smooth, but not so much that the consistency becomes runny. We are looking for a nice spreadable gravy consistency, like a thick pizza sauce. Stir greens to let some of the heat/steam escape. We want the gravy mixture to be warm, but not hot enough to melt the cheese when added.

Cut small half inch slice of feta from the VioLife Feta block. I recommend cutting one slice from the block for each pizza you are making. Cut that slice again across the long side and then slice into half inch cubes. You should get 14-16 mini cubes from each original slice off the block.  

Reserve 5-6 cubes, per pizza, and add the rest into the spinach gravy, giving a light stir, just to incorporate. Remember, we don’t really want the cheese to melt, or break apart.       

Making the chonk.

Chonk is basically just toasted spices in oil and it get’s drizzled over the top of our finished pizzas. In the same saucepan that you wilted the greens in, add another 3 tablespoons of olive oil, along with a handful of pine nuts, ginger powder, cumin powder, chili powder and paprika. Sauté over medium heat until the pine nuts turn a nice golden brown. Be careful, once they turn brown, they can burn easily. Remove from heat.

Assembling the pizzas.

Divide the spinach saag and spread think layer onto each crisp tortilla, making sure that cheese is distributed evenly. Top with remaining feta, diced tomatoes, reserved fresh onion and put back into hot oven for about 90 seconds.

When ready to serve, cut into quarters and drizzle with the pine nut chonk.