I’ve been incorporating more plant-based meals in our lives for sustainability reasons (see more of my vegan recipes here). I’ve been amazed to find so many delicious, high-quality meatless substitutes lately. It inspired me to see if I could make a vegan variation of a beloved Texan breakfast favorite: the breakfast taco. I found just the right products and I’m very proud to say that the breakfast tacos weren’t just decent, they were so good that even my meat-loving, native Texan husband ate the rest of the taco-seasoned plant-based ground meat since he enjoyed it so much!
The meat we used was Lightlife’s Plant-Based Ground. We were already a fan of Lightlife’s meatless hot dogs (see this post), so I decided to give their new ground product a try. I cooked it up with some homemade taco seasoning.
The egg product I used was Just Egg, which I discovered at a SXSW event this year and love. It has the same taste and texture of scrambled eggs, but in egg-free and dairy-free form! For the shredded cheese, I used a shredded Cheddar substitute from Sprouts. The dairy-free sour cream substitute was Tofutti brand, which was really good. For the tortillas, I used 6″ dairy-free wheat corn tortillas. The fresh ingredients like pico de gallo salsa and cilantro are easy choices for vegan meals, and I also added one of my favorite vegan-friendly hot sauces from Austin-based Yellowbird (sooo good!).
Seriously, grab yourself some Yellowbird hot sauce if you see it in stores. My favorite is the Serrano, but they’re all delicious!
Here’s my easy vegan breakfast tacos recipe!