Vegan Mushroom-Sausage Breakfast Hash Tacos

Meaty sausages, a touch of spiced fajita seasoning, recent greens … it doesn’t get a lot better than that! These breakfast tacos from the BOSH! On a Price range cookbook are the final word savory brunch for a gradual weekend morning. 

What you want:

For the pickled crimson onions:
1 crimson onion, finely sliced
3 tablespoons crimson wine vinegar
½ teaspoon salt
½ teaspoon sugar

For the hash: 
1¼ cups child potatoes, chopped into ½-inch items
2 tablespoons olive oil
1½ cups mushrooms
4 vegan sausages, roughly chopped
½ teaspoon salt, divided
8 corn tortillas
1 garlic clove, minced
2 teaspoons fajita seasoning
4 cups recent spinach
1 cup cherry tomatoes, quartered 
4 inexperienced onions, sliced, divided
¼ teaspoon black pepper
1 ripe avocado, sliced
Scorching sauce, to serve
½ cup cilantro, chopped
½ lime, quartered

What you do:

  1. For the onions, right into a medium bowl, add all components and toss to mix, squeezing firmly with fingers. Put aside. 
  2. For the hash, right into a microwaveable bowl, add potatoes, cowl with plastic wrap and microwave for five minutes till gentle. 
  3. In a big frying pan over excessive warmth, add oil, mushrooms, sausage, and ¼ teaspoon salt. Cook dinner for five minutes, stirring often. 
  4. In a medium frying pan over excessive warmth, gently toast a tortilla, separately, on either side. Switch to a plate and canopy with a clear towel. Repeat with remaining tortillas. 
  5. Take away potatoes from microwave and add to pan with sausage. Add garlic and fajita seasoning. Cook dinner for two minutes. Add spinach and prepare dinner till wilted. Add tomatoes and half of inexperienced onions. Stir in remaining salt and black pepper. Take away from warmth.
  6. Fill tortillas with hash. High with pickled onions, sliced avocado, scorching sauce, cilantro, and remaining inexperienced onions.
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