Breakfast Tacos

Breakfast TacosGluten Free Tempeh recipes

Tempeh Breakfast Burrito

2 large potatoes

1 medium onion, diced

2 Tablespoon vegetable oil

1 Package mild or spicy Hearty Vegan Tempeh Sausage

½ each red and green bell peppers, diced

Salt and pepper, to taste

8 Gluten-free corn or flour tortillas

Salsa

Avocado (optional)

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. Remove from water and dice into 1-inch pieces. In a large skillet, heat oil over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. Add the diced potatoes. Stir well and then slightly press/pack them. Cook without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

 While potatoes are cooking, crumble Hearty Vegan Sausage patties into a bowl. Keep some pieces fairly large. When potatoes are nicely browned, add breakfast sausage and bell peppers. Stir and cook for a few minutes until the sausage is hot and peppers are soft.
Serve in warmed tortillas topped with salsa and/or Avocado.
The breakfast taco filling also goes really well as a hash with toast and/or pancakes.
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