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Saturday, 1 June 2013

Vegan Huevos Rancheros!

Serves 2
Preparation time: 40 minutes

A delicious vegan version of an all time brunch favorite - Huevos Rancheros. A kick of chili, hearty black beans, veggies, some creamy avocado on top, tofu scramble, a dash of lime.. and tadam, voila an oh so yummy recipe!

2 tortilla wraps
1 onion, finely chopped
2 garlic cloves, minced
2 chopped tomatoes
1 red pepper, seeded and sliced into thin strips
1/2 cup passata sauce
1/4 cup water
1 tsp dried oregano
1 can black beans, drained and rinced
5 mushrooms, sliced
1 small red chili pepper, finely chopped
300 gr firm tofu
1/2 tsp paprika
chili flakes
cayenne pepper
1 avocado
1 T lime juice
salt & pepper
vegan grated cheese (optional)
1 tsp mirin (optional)
1 T olive oil
1 spring onion, finely chopped


In a large pan heat the olive oil and cook the onion on medium to high heat with the cayenne pepper, garlic and chili flakes. Cook about 5 minutes, until soft. Add the mushrooms and peppers, add salt and pepper to taste and cook for another 5 minutes. Add the beans, tomato, passata sauce, oregano and water. Cook on medium heat for about 15 minutes, until the beans have softened and the mixture starts to thicken and simmer. Remove from the heat and set aside.

Squeeze as much water out of the firm tofu as you can, using a cheesecloth or otherwise placing the tofu block between 2 plates and putting a weight on top and leaving for 5 minutes until the water drains out. Crumble the tofu up with your fingers and add to the pan, cook on high heat, stirring frequently. Add the dash of mirin. Cook on high heat for about 5 minutes. Add the bean and tomato mixture, mix well and cook for a couple of minutes. Add 1/2 T lime juice. 

Turn on the grill at high heat. Place the tortilla wraps in a skillet (individual ones if you have small skillets, otherwise place 2 in a larger skillet), drizzle some olive oil on them and rub in with your fingers. Place in the grill and heat for 2 minutes. Remove from the oven, turn the wraps around, cover the wraps with the bean and tofu mix. Add the grated cheese on top if using and put back in the grill for another 5-8 minutes.

Remove from the grill and serve immediately with some avocado, the remaining 1/2 T lime juice and the chopped spring onion. 

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