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!

Curry Zucchini and Cauliflower Tacos

Who doesn’t love tacos? For a new spin on an old classic, why not try these Curry Zucchini Cauliflower Tacos? This Curry Zucchini Spread from Growee Foods is so creamy and packed full of flavor it’s the perfect swap for sour cream, (plus loaded with a lot more flavor…) making these tacos the perfect dish for all your plant-based AND dairy-friends!

With the creamy and dreamy texture of the Curry Zucchini Spread you honestly won’t even miss the sour cream on these Cauliflower Tacos…the best part? The entire recipe comes together in just about 20 minutes!

Curry Zucchini and Cauliflower Tacos

Author: Sarah | April 24, 2021
Servings: 4

• prep time: 10 minutes

• cook time: 15 minutes

• total time: 20 minutes

Ingredients: What You need to buy!

1 jar of Curry Zucchini Spread from Growee Foods

Soft Tortillas or Taco Shells

1 can of Refried Beans

1 cup of Roasted Corn

Fresh Radishes, sliced thin

Vegan Cheese - (I used feta)

Fresh Parsley or Cilantro

1 tsp. Paprika

1 tsp. Garlic Powder

1/2 tsp Salt

Pinch of Cayenne pepper

Non-Stick Cooking Spray

Instructions: What You need to do!

1. To start, preheat your oven to 400 degrees.

2. Break down your cauliflower into bite sized pieces and sprinkle with paprika, salt, garlic powder, and cayenne pepper, (if you like a little kick!)

3. Roast for 10-15 minutes or until the cauliflower has softened.

4. Then simply fill your tortillas with refried beans, roasted corn, radishes, and add the spicy cauliflower.

5. Top each taco with 1-2 tablespoons of the Curry Zucchini Spread from Growee Foods!

6. Garnish with the vegan cheese and fresh herbs! The hardest part about this recipe is going to be trying to get these things closed! Better grab a fork, just in case!

What I really love about the spreads from Growee Foods is how they help you get all flavor with almost none of the prep! Fast food doesnt mean you need to sacrifice your nutrition! All of their plant-based blends are naturally rich in flavor and full of all the good stuff...free of all the bad! Real food with real flavor! Check out their website for more dinner inspiration!

Love, Light, and Lentils, my friends!
Sarah

Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa

Warning: Not your traditional tacos! If you’re craving tacos but are tired of the traditional “beef and cheese” then you’re going to love these Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa. One of my favorite flavor profiles is built around something hot and spicy combined with something tart and crisp and these definitely fit the bill.

Layered on a bed of buttered and wilted, shaved, brussel sprouts and topped with a touch of creme these tacos are fancy enough to serve for guests and easy enough for a Taco Tuesday at home with the family! Let’s make them!

Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa

Author: Sarah | April 26, 2022
Servings: 4

• prep time: 10 minutes

• cook time: 10 minutes

• total time: 20 minutes

Ingredients: What You need to buy!

10oz Jackfruit (I like to use frozen but the canned will work just as well.)

6-8 Brussel Sprouts, shaved or shreaded

2 tablespoons vegan butter

1 Medium Apple (something tart and sweet works best, Gala, Fuji, or RubyFrost)

1/2 Medium Red Onion

Dairy Free Sour Cream

Tortillas

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 tablespoon olive oil

1 tablespoon minced garlic

1 teaspoon of liquid smoke

pinch of Chili Powder

Splash of Apple Cider Vinegar

Salt and Pepper, to tatse

Instructions: What You need to do!

1. Into a medium skillet with 1 tablesspoon of olive oil add your thawed and shreaded jackfruit and cook with the oregano, cumin, paprika, chili powder, apple cider vinegar, liquid smoke, and minced minced garlic until the jackfruit has heated through.

2. Add salt and pepepr, to tatse. You can add a tablespoon or two of water if it becomes too try! (Think pulled pork texture and consistency)

3. While your jackfruit is cooking, shave down your brussel sprouts by starting at the tip and making very tin cuts all the way down to the stem/base. They should naturally pull apart annd shred on their own. (Think coleslaw texture)

4. Remove the jackfriut from the skillet and store under foil to keep warm. In the same skillet add 2 tablespoons of vegan butter and your shreaded brussle sprouts. Sprinkle with 1 teaspoon seasalt.

5. The goal is to wilt the brussle sprouts not cook them all the way so keep your heat on mediu low and stir occationally. This should take about 5 mintes.

6. While your brussle sprouts are wilting, cut your apple and your onion into small 1/4" pieces. Combine in bowl with a splash of Apple Cider Vinegar. Using the back of a fork muddle the apple and onio together.

7. To serve tacos, layer the warm and wilted brussle sprouts onto the trotilla and top with the jackfriut and apple/onion salsa.

8. Garnish with a bit of dairy free sour cream...and sprinkle with just a dash of the smoked paprika.

If you’ve made it this far…I’m hoping that the list of unusual favors in this dish havn’’t scared you off! While I know that apples and brussel sprouts don’t seem like the traditional ingredients for a Taco Tuesday grocery run, something about how the buttery greens melt into the spiciness of the jackfruit and are complimented with that punch of crisp and tart apple onion salsa is just perfection. If you’re craving tacos but are tired of the traditional “beef and cheese” then you’re going to love these Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa.

Make sure to tag me on social when you make them so I can see! @plantbasedgingr

Love, Light, and Lentils, my friends!
Sarah

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!

Spicy Jackfruit Carnitas Street Tacos with Apple Salsa

I don’t know about you but when the days get busier tacos always seem to be a go-to meal for me! Quick, easy, and who doesn’t love tacos? These Spicy Jackfruit Carnitas Street Tacos taste just like Summer to me. With an Apple, Onion, and Garlic Salsa, tossed with a balsamic glaze, and topped with some vegan crema and fresh herbs these sound weird...but taste amazing!

The smoky spiciness of the jackfruit with the cold sweet crunch of the apple salsa...in case you were wondering, yes...yes, this is one of best things I have put in my face in recent memory! I seriously could have eaten three more!

What you are going to need to buy:

Jackfruit - (Fresh or Frozen is fine. This recipe uses frozen from The Jackfruit Company)

Tortilla or Hard Taco Shells, whatever you prefer

Medium Apple

Medium Sweet Onion

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

Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)

Balsamic Vinegar

Spices for your Jackfruit - (we used oregano, cumin, paprika, chili and a touch of brown sugar)

Liquid Smoke

Salt and Pepper, to taste

Fresh Cilantro - (or flat leaf parsley, if you must!)

Lime Juice

What you are going to need to do:

Honestly, these tacos look so fancy but they come together so fast and easy!
To start you’re going to finely chop your onion and 3/4 of your apple (reserving some apple for large slices as garnish, if you like.)

Into a bowl combine the apples, onion, minced garlic, (to taste, maybe a teaspoon), and a tablespoon of your favorite balsamic vinegar. Currently, I am loving this cilantro and garlic option from The Ancient Olive!

Set aside.

Preparing the Jackfruit:

In a medium skillet you’re going to saute the Jackfruit until it becomes soft and begins to give up up some of it’s juices.

With 2 forks, gently pull the bulbs apart like you would pull pork.

Reduce heat and add to the skillet: a dash of liquid smoke plus oregano, cumin, paprika, chili and a touch of brown sugar. Measurements will vary based on the amount you are making. Start out conservative and you can always add more of the flavors you like.

Salt and Pepper, to taste.

Assembly:

Onto your taco shell of choice, layer your Jackfruit mixture and top with your onion and apple salsa.

Drizzle some sour cream that has been cut with a teaspoon of lime juice and sprinkle with paprika to garnish. Additionally, garnish with apple wedges and fresh herbs.

Here’s a taco shell tip from Sarah: Can’t decide between hard and soft tacos? Drape your soft shells over the grates/rails of a hot oven and let them “crisp up” for about 4 minutes and boom, best of both worlds.

Vegan Fish Tacos with Spicy Lime Aioli

If you’re like me…you can’t seem to get enough tacos… and Fish Tacos are one of my absolute favorites, especially in the Summer time! The fishless filets from Gardein make them so quick and easy to whip up and taste amazing! Maybe a little nontraditional...topped with a spicy lime and garlic aioli but these are the perfect vegan tacos to add to your weekly Taco Tuesday lineup.

Taco are not something that I ever think to put on the blog, although, not gonna lie…I eat them at least once a week for either lunch or dinner BUT a sweet friend wrote me and asked if I would post the recipe for the yummy Fish Tacos that I featured over on my @plantbasedgingr IG page this week.

What you are going to need to buy:

The Fishless Filets from Gardein

Tortilla or Hard Taco Shells, whatever you prefer

Shredded Cabbage - (I often keep a bag of a shredded cole slaw mix on hand to use in recipes like this where I’m not going to need or want and entire head of cabbage!)

Tomatoes, Diced

Avocado

Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)

Salt and Pepper, to taste

Fresh Herbs

Fresh Lime

For the Spicy Lime Aioli:

Mayo - (Vegan or otherwise)

White Vinegar

Hot Sauce/Chili Sauce

White Sugar

Lime Juice

Salt & Pepper, to taste

What you are going to need to do:

Start by preheating your oven and cooking the fishless filets. They are small and don’t take long. I don’t even wait for the oven to preheat, just set the temp and throw them on a baking tray. They, honestly, should be plenty warm by the time you get all the rest of the ingredients together.

Dice your tomato and your avocado and chop your herbs. You can really put anything in these tacos that you like. I have added sweet corn before and that is also really delicious.

Now for the Aioli:

Now, some people will, for sure, argue with me, but in my book aioli is just fancy, runnier mayo! It’s super easy to make…very customizable and might just become your favorite condiment.

Quantities are hard for this because it really depends on how much you need to make: Mix together Mayo with a splash of vinegar and the juice of 1/2 a lime until the consistence loosens up but is not too runny. Think like a nice alfredo sauce…it will cling to the food and not run off, but way thinner than mayo and you don’t need a knife to spread it…drizzle-able. Not a word, but you get the idea!

Taste for flavor and add salt, pepper, a pinch of sugar and depending on how spicy you want it, your desired amount of hot sauce. If you get it too spicy for your liking, just add a tablespoon or so, more mayo. Tweak until you like the taste. For these tacos this aioli provides a big punch of flavor so I like mine very lime-forward and very spicy!

Assembly:

Remove your fishless filets from the oven and slice into 1/2” strips.

Onto your taco shell of choice, layer your cabbage, fish, tomato, avocado (and anything else you like) and drizzle with the aioli you just made!

Garnish with fresh herbs like cilantro, parsley or even dill!

Here’s a taco shell tip from Sarah: Can’t decide between hard and soft tacos? Drape your soft shells over the grates/rails of a hot oven and let them “crisp up” for about 4 minutes and boom, best of both worlds.