Vegan “Huevos” Rancheros

Serves 2

15 Minute Prep Time

By Morgan Shupe on May 21, 2014 , categorized in Breakfast, Lunch

No eggs? No problem! Try chef Morgan’s Vegan Huevos Racheros. This plant-based version of the classic makes the ideal brunch when shared with a good friend or two.

Ingredients

  • Baked "Huevos" Ingredients :
  • 1 large sweet potato, diced
  • 1 tsp coconut oil, melted
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp coriander
  • Salt, as needed
  • Coleslaw Ingredients :
  • ¼ head purple cabbage, sliced thin
  • ½-1 chilli pepper
  • 1 red onion, sliced
  • ½ bunch cilantro, chopped
  • 1 lime, juiced
  • 1 Tbsp Vega® Antioxidant Omega Oil Blend
  • Salt, as needed
  • Additional Ingredients :
  • 1 cup black beans, mashed
  • 1-2 cups fresh salsa
  • 2 avocados, diced
  • 4-6 corn tortillas
  • Cashew Sour Cream

Preparation

  1. Preheat oven to 425 degrees F and line a cookie sheet with parchment paper.

  2. Toss sweet potato with spices and coconut oil. Lay on a single layer on cookie sheet. Bake 20-25 minutes or until tender and crisp.

  3. Combine coleslaw ingredients and set aside.

  4. In a dry skillet, heat corn tortillas.

  5. To build: Spread beans on tortillas and top with baked sweet potato. Put desired amount of coleslaw, salsa, avocado and cashew sour cream on top.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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