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    Home » Recipes » Breakfast

    Vegan Huevos Rancheros

    Published: Dec 8, 2017 by Jess & Dan · Modified: Mar 7, 2020 · This post may contain affiliate links

    50 shares
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    This vegan huevos rancheros is the destroyer of hunger and hangovers, so if you have either (or both), you really need to try it!

    Vegan Huevos Rancheros

    We've created a spicy mix of onion, pepper, mushrooms and tomato, and combined it with some kick-ass scrambled tofu and avocado, all served on top of soft tortillas.

    Vegan Huevos Rancheros

    📖 Recipe

    Vegan Huevos Rancheros

    Vegan Huevos Rancheros

    This Vegan Huevos Rancheros is a spicy mix of onion, pepper, mushrooms and tomato, that's full of protein and served on top of lovely soft tortillas.
    5 from 1 vote
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    Course: Breakfast
    Cuisine: Mexican
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2
    Calories: 368kcal
    Author: Jess & Dan

    Ingredients

    • 400 g chestnut mushrooms - sliced
    • 3 cloves garlic - finely chopped
    • 1 red onion - finely chopped
    • 1 red pepper - finely chopped
    • 200 g chopped tomatoes - tinned
    • 1 tablespoon tomato purée
    • 1 tablespoon lime juice
    • 1 teaspoon ancho chilli powder
    • ½ teaspoon chipotle chilli powder
    • ½ teaspoon cayenne powder
    • 2 tortillas
    • salt & pepper – to taste
    • 1 teaspoon oil optional

    For the tofu scramble:

    • 300 g silken tofu
    • ½ teaspoon kala namak salt – you can leave this out, but it's going to be missing that 'eggy' flavour
    • 1 tablespoon nutritional yeast
    • ½ teaspoon turmeric

    Instructions

    • Heat up a splash of oil in a large frying pan over a medium-high heat.
      1 teaspoon oil
    • Fry the onion and garlic until soft.
      1 red onion, 3 cloves garlic
    • Add the pepper, mushrooms, purée and spices and stir for 5 minutes or so until the mushrooms have softened a bit.
      400 g chestnut mushrooms, 1 red pepper, 1 tablespoon tomato purée, 1 teaspoon ancho chilli powder, ½ teaspoon chipotle chilli powder, ½ teaspoon cayenne powder
    • Add the tinned tomatoes, lime juice, a pinch of salt and simmer for 10 minutes. In the meantime make the scrambled tofu.
      200 g chopped tomatoes, salt & pepper, 1 tablespoon lime juice
    • Chuck all the scrambled tofu ingredients in a pan and give it a good stir while heating it through – the tofu should break up and make a nice 'scrambled egg' type consistency. It should only take a couple of minutes to heat through.
      300 g silken tofu, ½ teaspoon kala namak salt, 1 tablespoon nutritional yeast, ½ teaspoon turmeric
    • Lay your tortillas out on plates, load up with the sauce mix, scrambled tofu and finish off with sliced avocado if you're using it.
      2 tortillas

    Nutrition

    Calories: 368kcal | Carbohydrates: 47g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 377mg | Potassium: 1774mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2239IU | Vitamin C: 97mg | Calcium: 179mg | Iron: 5mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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