Vegan Breakfast Tacos with Pomegranate Salsa
User Reviews
5
3 reviews
Excellent
Vegan Breakfast Tacos with Pomegranate Salsa
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With a bit of spice and a hint of sweet, Vegan Breakfast Tacos with Pomegranate Salsa will please the vegans, vegetarians and meat lovers alike!
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Ingredients
Pomegranate Salsa:
- 1 pomegranate seeds only (about 1 cup)
- ¼ cup cilantro chopped
- ¼ cup red onion diced
- 1 avocado diced ( about 1 cup) drizzled with juice from ½ lime
- 2 mini pepper diced (about ½ cup, yellow
- ¼ teaspoon cayenne pepper powder or to taste
Taco filling:
- 1 Tablespoon vegetable oil I used high oleic sunflower
- 1 12- ounce cauliflower veggie grounds package; Big Mountain Foods Cauli Crumble
- 2 Tablespoons tomato paste
- 1 taco seasoning package
- water I used half of what the package recommends, about 1/3 cup
For serving:
- lettuce chopped
- vegan sour cream
- tortillas 8-12, depending on size
- cilantro extra; chopped cilantro
- avocado extra; chopped cilantro
Instructions
- Mix together chopped salsa ingredients. Set aside.
- Heat oil in a large skillet. Add veggie grounds and stir until heated.
- Add tomato paste and taco seasoning mix. Add half of the water recommended on the taco seasoning package. Reheat to thicken. If needed, add additional water up to package recommendation to create slight “sauciness.”
- Assemble tacos by spooning on a few tablespoons (more for a larger tortilla) of taco mixture onto a tortilla. Top with lettuce, (vegan) sour cream and pomegranate salsa. Or set out the taco mixture, salsa, tortillas and toppings and let your guests make their own.
Notes
- This makes aa generous amount of salsa. If there are leftovers, they are delicious served with tortilla chips.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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