Soy Chorizo Vegan Egg Breakfast Tacos

I cooked the entire package of chorizo, so that's why this is such a large batch. 1 serving is 3 of the corn tortillas with soy chorizo & vegan egg mixture. Feel free to cut the recipe in half, if you don't want a ton of left overs! It does store well in the refrigerator for a few days.

Servings:

Calories: 375kcal

Author: Kim Murphy

Ingredients

1 12 ounce package El Burrito Organic Soyrizo
2 cups frozen tri-color peppers & onions
12 tablespoons Vegan Egg powder
3 cups ice cold water
18 whole grain corn tortillas
fresh cilantro optional

Instructions

Remove the soy chorizo from its casing and crumble in a non-stick pan. Heat over medium heat for about 10 minutes, stirring often. Add the peppers & onions to the chorizo and continue to cook for about 5 minutes, stirring to combine. Set aside.
In a large bowl, combine the vegan egg powder & cold water. Whisk until the powder is completely dissolved. This make take a few minutes!
In a 2nd large skillet, pour the vegan egg liquid and cook over medium heat, stirring frequently. Vegan eggs take longer than regular eggs to cook, about 8-10 minutes. Cook until desired consistency is achieved.
Mix egg & chorizo together in one of the pans or a dish. Spoon the egg and chorizo mixture into 3 whole grain corn tortillas. Garnish with cilantro if desired. Serve immediately!

Nutrition