I find it hardest to be vegan during the winter months, ESPECIALLY when it comes to breakfast. You know, when the idea of drinking an ice cold smoothies on a freezing morning is no longer appealing. Well, I’m always in search of other options for my breakfasts, and this vegan breakfast taco (that can also be vegetarian if you add eggs), is the perfect solution!
This idea came about when I was talking to a friend about how I ate breakfast in Guatemala and Mexico. We would fry an egg, put a tortilla on top, and fry the two together. You could then add any type of mix on top, like beans, hot sauce, vegetables, etc, and you ended up with a sort of friend breakfast taco.
I thought I would create my own vegan version to see how it would go, and the result was lovely! A perfect hot breakfast for the cold winter months. While mushrooms are used as the main ingredient here, feel free to add any sort of vegan meat substitute you want. I personally try to stay away from the more processed vegan products, which means I stick with whole foods and vegetables. But if you prefer to substitute with a vegan chorizo, add some vegan cheese, or anything else you prefer, feel free!
And of course, eating this breakfast with a side of friend plantains is a MUST. If you make sure the plantains are nearly black on the outside and a bit mushy, you will end up with a friend, chewy, sweet delight, that acts almost like a dessert after your breakfast taco. This is the perfect addition to your meal.
So without further ado…let us begin!
You will need:
Makes 2 servings
- 1 pkg (8 oz) mushroom of your choice
- 1 large heirloom tomato or 2 small
- 1 bunch spinach, kale or collard greens (you choose)
- 1/2 cup diced onion
- 1/2 cup chopped cilantro
- 1 pkg corn (or flour, if you prefer) tortillas
- 3 overly ripe plantains
- 2 cups chopped red potatoes
- 2- 3 tablespoons of coconut oil or high-heat cooking oil of your choice
- salt and pepper to taste
- Vegetarian option: 4 eggs
Wash and chop your mushrooms, spinach, potatoes, tomatoes, and cilantro.
Add some coconut oil in your pan and cook the potatoes on medium high heat for 5 minutes or so. Once they are are crispy, remove from heat and put on a plate.
Next, cook the onions for a bit first on high heat, then add the mushrooms in and cook for 3 to 4 minutes on high heat.
Once the mushrooms have a slight crisp edge around them, add back in your potatoes and cook together for another minute. Next add in the spinach and cook till it is reduced. Set aside and start working on the tortillas and plantains.
Slice the plantains lengthwise down the middle. Add 1 tablespoon of coconut oil to your pan, and heat. Once the oil is heated, add the plantains and fry on high heat for about a minute or each side, or until it reaches the desired crispy consistency
Once they are cooked, remove from heat and put on a plate.
If you are using eggs, crack on into a pan to fry, and immediately put the tortilla on top, and press down. You want the egg and tortilla to cook together and stick. Once the the egg and tortilla are cooked to your liking, remove from heat.
If you are not using egg, turn the pan down to low heat, and heat your tortillas through on both sides. Remove from the pan and put on the plate with your plantains.
Now it’s time for plating!
Begin by placing the mushroom/onion/potato mix on the tortilla. Top with tomatoes and cilantro. Hint: If you use a tasty hot sauce like Cholula or Valentina sauce, this makes it even better!
This dish tastes even better with a side of golden vegan bulletproof coffee, as pictured in this photo.
This is such a lovely breakfast, and I enjoyed eating it so much! If you try this recipe, let me know how you liked it in the comments below!