The Vegan Ferret

Vegan Food, Restaurants, Experiences from a Newly Vegan Ferret Lover

Vegan Huevos Rancheros (Including my Veggie Lentil Stew recipe!)

2 Comments

I don’t know about you, but I am always looking for ways to spice up my breakfast life.  Huevos Rancheros may be the thing I’ve missed most since going vegan.  The great thing about missing something is it inspires creativity!  And there truly is nothing we can’t have as vegans these days with all the innovative and exciting options out there.

These Huevos Rancheros were inspired by the buckets upon buckets of veggie lentil stew I made in my new slow cooker this weekend (thanks mom!), a snow day, and a brick of tofu.  Though this may seem like a process with many steps, it’s super easy and the stew part of the meal can be used for lunches, dinners, and frozen for the future.  I would make the stew a few days before you make the Huevos Rancheros to reduce the amount of work you have to do.  Plus it takes a bit of time in the slow cooker (6-8 hours).

Other than the stew, all you need is tortillas (I used whole wheat but let’s be honest, corn is always better), a can of vegetarian refried beans, tofu, onions, jalapenos, cilantro, nooch (nutritional yeast) and a few spices.  See – super easy!

So let’s get started with the stew.  I made the stew over the weekend as part of my meal prep for the week.

IMG_5744


Veggie Lentil Stew 

Servings: About 10 (Don’t worry if you live alone!  Freezes well.)

What you Need:

3 cups Cooked Lentils

1 cup Vegetable Broth (make your own! I freeze leftover scraps of vegetables or veggies that are wilting and then throw it all in a pot of water and boil it for about an hour – add lots of jalapenos or serranos for a spicier broth)

1 14.5oz can Diced Tomatoes

1 15oz can Tomato Sauce

1 8oz package Portopello Mushrooms chopped

2 cups Celery chopped

2 cups Carrots chopped

1 Yellow Onion chopped

1 cup Grape Tomatoes chopped

1 Large Jalapeno chopped (add 2 if you like it spicy)

2 tbsp crushed Garlic

1 tsp Pepper

1 tsp Himalayan Pink Salt (way healthier than table salt -has nutrients in it you actually need!)

Fresh Basil

Putting it Together:

Throw it all in the crockpot and let it cook on low for 6 to 8 hours.  Voila!  It’s that easy!


Tofu Scramble:

What you Need:

1 14oz package of Tofu (pressed to remove extra moisture)

½ Tbsp Nooch (nutritional yeast)

1 tsp Chili Powder

Dash of Salt

Pepper to taste

Putting it Together:

Crumble the tofu in a skillet, add Nooch and spices, sautee until the excess moisture evaporates (about 5 minutes).


And now we can make our Huevos Rancheros!

Servings: Makes about 4 hearty meals

What you Need:

Tortillas

Vegetarian Refried Beans (I always add a bit of hot sauce, garlic, onion and garlic powder, dash of Himalayan Pink Salt, and cilantro to make them a tad tastier)

Tofu Scramble

Veggie Lentil Stew

Chopped Jalapenos or Serranos

Chopped Onion

Guacomole (if you prefer)

Cilantro

You could also add Toffuti’s better than sour cream.  I didn’t use it this time because I didn’t have any and I’m snowed in, but it is delicious, truly the icing on the cake!

Putting it Together:

Layer Refried Beans, Tofu Scramble, and Veggie Lentil Stew on a tortilla.  Top with Guac, chopped onions and jalapenos, and cilantro.  That’s it!  Enjoy!

 

 

 

 

2 thoughts on “Vegan Huevos Rancheros (Including my Veggie Lentil Stew recipe!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s