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5.0 from 3 votes

Vegan Breakfast Tacos with Pomegranate Salsa

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Course: Breakfast
Cuisine: American

Ingredients

Pomegranate Salsa:
  • 1 pomegranate seeds only (about 1 cup)
  • ¼ cup chopped cilantro
  • ¼ cup diced red onion
  • 1 avocado diced ( about 1 cup) drizzled with juice from ½ lime
  • 2 yellow mini peppers diced (about ½ cup)
  • ¼ teaspoon cayenne powder or to taste
Taco filling:
  • 1 Tablespoon vegetable oil I used high oleic sunflower
  • 1 12- ounce package Big Mountain Foods Cauli Crumble Veggie Grounds
  • 2 Tablespoons tomato paste
  • 1 package taco seasoning
  • About 1/3 c water I used half of what the package recommends
For serving:
  • chopped lettuce
  • vegan sour cream
  • tortillas 8-12, depending on size
  • extra chopped cilantro & avocado

Instructions

    Cup of Yum
  1. Mix together chopped salsa ingredients. Set aside.
  2. Heat oil in a large skillet. Add veggie grounds and stir until heated.
  3. 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.”
  4. 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.