Healthy, Vegan, Gluten Free, Breakfast Tacos
(that will make you want to brunch all week long)
I LOVE LOVE LOVE brunch, I’m not sure words can describe my affection towards this combination, weekend indulgence meal but I think you get the idea. When I first went plant-based and discovered all my food allergies, a wave of sadness washed over me at the thought of giving up my decadent egg-cheese-avocado laden brunch favorites. Was I going to be sentenced to smoothies and oatmeal — even on the weekends!? Clearly, I needed to get back in the kitchen and get creative. I also should mention that I love to host brunch just as much as I love to eat it so I wanted to find some FUN (and delicious) options that not only I could eat but that would also be a great meal for guests. These Bruncherific tacos simply make a breakfast better. They are easy to make, fun to serve and totally satisfying to indulge in. When I found out the Hilary’s Eat Well came out with a maple apple veggie sausage, which for those of you who aren’t familiar are totally ALLERGEN FREE (dairy free, soy free, gluten free, egg free, heaven!) — I could not wait to get my hands on it and play around with one of my favorite taco recipes. These guys came out so incredibly delicious that it was hard to wait to finish taking pictures to eat them.
I’ll be making them LIVE on Facebook today (9/15) at 1pm PST but feel free to head over to my page to watch that replay as well.
Ingredients:
Sweet Potato Hashbrowns:
2 large sweet potatoes, skinned and cut into 1-inch square chunks
4 tsp of curry powder
2 tsp of tumeric
1 tsp of paprika
2 tsp of garlic powder
2 tsp of onion powder
1 tsp of salt
1 tbsp of coconut oil
Tofu Scrambled ‘eggs’:
1 package of extra firm tofu
2 tsp of cumin
2 tsp of curry
2 tsp of tumeric
2 tsp of onion powder
2 tsp of garlic powder
1 tbsp of EVOO
Veggie Sausage crumbles:
1 pack of Hilary’s Eat Well Apple Maple Veggies Sausage (4 patties)
1 tsbp of coconut oil
Sauteed Spinach:
3 cups of baby spinach
1 peeled and chopped bulb of garlic
1/2 white onion, thinly sliced
1 tbsp of EVOO or sesame oil
2 avocados for garnish
Corn tortillas or your favorite gluten free taco shell ( I love coconut cassava ones) to load it all on!
Start by making your hash browns because they will take longest to bake. Preheat your oven for 425 and get out a large baking sheet. In a medium sized mixing bowl, toss your sweet potato chunks along with your spices, salt and coconut oil. Mix around the mixture till it’s thoroughly combined and has an equal coating of seasoning. Pour and spread your hash brown mixture out on your baking sheet and place in the oven for about ten minutes while you prepare the rest of your tacos.
Place a medium sized frying pan on the stove with a tbsp of olive oil and turn the burner up to medium heat. Drain your tofu in the sink and then begin to crumble it up and place it in your frying pan. Add in all your spices and use a spatula to keep mixing around the tofu so that it evenly cooks and the spices are evenly distributed. After a few minutes, you can turn this down to a low heat and periodically check on it while you complete the rest of the items.
In a medium sized frying pan, toss in your baby spinach, olive oil and sliced garlic + onion. Turn the heat up to medium and use your spatula to move around the kale till it’s bright green and wilted. Remove from heat and place in a small bowl.
Slice your apple maple veggie sausage patties into small bite sized cubes. I cut them four parts across and down to make nice bite-size chunks. In another medium size frying pan (or the same one if you transfer your spinach to separate bowl) add your coconut oil and bite-size veggie sausages. On medium heat, let them cook for 3-5 minutes while moving around with the spatula. Remove once browned to your desired level.
In a large frying pan or on your griddle, turn your heat up to high and place your tortilla shells to warm and crisp slightly. They should take no more than a minute on each side and then place them on your plates. Make the tacos yourself or invite guests to make there own.
My preferred method of assembly starts with a nice helping of the baby spinach, then a scoop of sweet potato hash, toss on some chopped veggie sausage bites, topped with tofu scramble, and a slice or two of avocado. These tacos are massive, delicious and an incredible brunch treat!
