Vegan Huevos Rancheros

vegan Huevos Rancheros recipe

I had a hard time with vegan breakfast and brunch for a really really long time. I just wasn’t all that into oatmeal and fruit bowls, and was starting to really miss the hearty, feel-good weekend brunch meals of my pre-vegan past. At first I was okay with how hard it was to eat breakfast as a vegan, but after many drunk brunches and boring fruit bowls “hold the yogurt please”, I had enough. This lifestyle needed a breakfast makeover and I knew exactly which dish to start with, Traditional Mexican Huevos Rancheros.

This dish makes me happy unlike any other food I have ever had. I don’t know if it’s the fact that I am obsessed with mexican food, or that I am just so impressed with my vegan brunch creation, but this dish really makes my day brighter. Thanks to the sweet potato and beans, we have protein, minerals and vitamins covered. I have balanced out the cooked parts of this plate with creamy avocado slices, and some fresh raw tomatoes, making every bite an adventure. Top each delicious morsel with your favourite hot sauce and voila! Vegan brunch perfection!

5.0 from 2 reviews
Vegan Huevos Rancheros
 
Prep time
Cook time
Total time
 
Learn how to make a vegan breakfast with this delicious huevos rancheros recipe, totally egg-free and dairy-free!! Time for vegan brunch at home every weekend!
Author:
Recipe type: Breakfast
Cuisine: Mexican
Serves: 2 servings
Ingredients
  • Vegan egg (see recipe below)
  • 1-2 Roasted sweet potato, cubed
  • 2 cups Black beans
  • handful cilantro, finely chopped
  • Taco seasoning, to taste
  • 1 Lime, juiced
  • 1-2 corn cobs
  • Coconut oil
  • ½ tsp Garlic powder
  • Salt and pepper, to taste
  • Salsa
  • Guacamole or avocado slices
  • Tortilla chips
Vegan Eggs
  • Firm silken tofu
  • 1 tsp The Vegg powder
  • 1 tbsp Nutritional yeast
  • ¼ cup water
  • ¼ tsp turmeric
  • coconut oil
Instructions
Vegan Eggs
  1. In a blender, mix ¼ cup silken tofu, Vegg powder, nutritional yeast, water & turmeric together until well combined; set aside.
  2. Heat up some oil in a non-stick pan.
  3. Crumble your desired amount of tofu in the hot oil and fry it until golden around the edges.
  4. Add the blender mixture to the now golden brown fried tofu and fry for another 5 mins.
Roasted Sweet Potatoes
  1. Preheat oven to 450˚. Toss cubed sweet potatoes with coconut oil with a sprinkle of garlic powder, and salt and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 mins, flipping halfway through, until sweet potatoes are fully cooked and browned & crunchy.
Black Beans
  1. In a saucepan combine beans and taco seasoning and cook until heated through. Take a fork, and slightly mash the beans, and set aside.
Roasted Corn
  1. Wrap corn in tin foil and cook in the oven for 30-35 minutes or until tender. Once cooked, cut off kernels and a splash of lime juice, and salt to taste.
Building your plate
  1. Place some tortilla chips on a plate and pile with beans, and a scoop of sweet potatoes. Top with corn, salsa and a dollop of guacamole or avocado slices. Add vegan eggs on the side of your ranchos pile of yumminess and enjoy.
Enjoy by using tortillas chips as a scooper and pile a little bit of each ingredient on top, or eat with a fork.
 

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10 Comments

  • Vivi says:

    Hi Candice,

    Hope you are very well.

    I live in Toronto too, am trying to get the vegg but cannot find it anywhere. Could you please tell me where I could buy it?

    Thanks very much!

    Take care,

    Vivi

  • Melissa says:

    I just skipped the vegg powder, but this way of making “eggs” is brilliant! I mixed in black beans and sauteed onions and peppers instead of having them separate, and made a huge pot for an office coffee hour, to rave reviews. Thanks!

  • Chris says:

    Candace, might you consider looking at suggesting different oils for cooking when looking at temps of 450? Coconut oil will have passed its smoke point at that temp (by 100 degrees) and will be infusing your food with trans fats. Here’s a breakdown of oils and their smoke points. The chart can be sorted by smoke point temperature: https://en.wikipedia.org/wiki/Smoke_point

    Other than that, this looks absolutely awesome and I’ll be trying it soon 🙂

    • EdgyVeg says:

      What oil do you cook with?

      • Chris says:

        Usually, grapeseed. But, if the temp is going above 415, I try to always use refined safflower. Both are neutral oils, so not much flavor there, so shouldn’t alter your recipe flavor profile.

  • Chris says:

    Also – please correct my spelling of your name in my last comment 🙁 Sorry to have missed that it’s an I, not an A.

  • Jimbo says:

    These are the tastiest. So good with the beans.

  • Xochili says:

    Looks yummy!!

    Where is the rancheros sauce?

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