I'm a strong believer that anything can be made vegan and taste just as good as (if not better than) the original. Today I'm bringing you vegan huevos rancheros. Do you see what I mean? ANYTHING can be made vegan!! That right there ↓↓↓ is a vegan dish with vegan eggs and all. Oh boy is it delicious and surprisingly easy to make too!
Vegan huevos rancheros is a super hearty and satisfying Mexican-inspired breakfast dish. I love making this with my vegan fried eggs but if you prefer you can make it with a tofu scramble. Whatever you're feeling. (I'm just obsessed with this runny vegan egg yolk sauce and love to drizzle it all over my breakfast).
While there are several elements to this dish, every part is actually very easy. Really it's just preparing the vegan eggs which takes about 20 minutes and heating up salsa, refried beans, and tortillas. Then you have this epic breakfast dish that will amaze!
To make vegan huevos rancheros:
Start by preparing the vegan eggs. Make the vegan fried eggs OR the tofu scramble according to the recipe instructions. Remember, black salt (also called kala namak) is KEY to making these egg dishes taste eggy, so make sure you pick some up.
When making the fried eggs, I like to prepare the yolk portion of the recipe and set it aside. Prepare the rest of the ingredients. Then I pan fry the tofu (egg whites) last, just before serving and assemble the fried eggs directly on the plate with the rest of the ingredients.
Now heat the salsa in a small saucepan over medium-high heat or warm it in the microwave. Do the same in a separate pot or dish to heat the refried beans.
There are three different options for heating the tortillas.
- On a gas stove (my favourite method), use tongs to hold a tortilla over a flame for about 20 seconds per side to warm them.
- OR put a dry frying pan or skillet over medium-high heat. Add one tortilla at a time and toast on one side until lightly golden and flip to do the same to the other side, 20 - 30 seconds per side.
- OR preheat your oven to 350F (180C), wrapping the tortillas in foil and bake for 10 to 15 minutes until warmed throughout.
To serve the vegan huevos rancheros: spread a warmed tortilla with the refried beans. Top with a vegan fried egg or tofu scramble. Spoon over the salsa and garnish with avocado, cilantro, and jalapeno. Repeat with the remaining ingredients to make either 2 large servings with two tortillas on each plate, or 4 smaller servings with one tortilla each. Serve hot.
Prepare to have your taste buds explode. Vegan huevos rancheros is one of my favourite dishes to serve for a lazy weekend morning, but I also like to enjoy it as breakfast for dinner!
Bon appetegan!
Sam Turnbull.
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Vegan Huevos Rancheros
Servings: small or 2 large
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Ingredients
- 1 recipe Vegan Fried Eggs (4 fried vegan eggs), OR 1 recipe Tofu Scramble
- 1, 398ml can refried beans (about 1 ½ cups), (check to make sure they're vegan)
- 1 cup salsa,, (hot, medium, or mild- your pick)
- 4 medium corn or wheat tortillas
- 1 avocado,, sliced
- 1 handful cilantro,, roughly chopped
- 1 jalapeño,, thinly sliced (optional)
Instructions
- Prepare the vegan eggs: make the vegan fried eggs OR the tofu scramble according to the recipe instructions. *When making the fried eggs, I like to prepare the yolk portion of the recipe and set it aside. Prepare the rest of the ingredients. Then I pan fry the tofu (egg whites) last, just before serving and assemble the fried eggs directly on the plate with the rest of the ingredients.
- Heat the refried beans and salsa: Heat the refried beans in a small saucepan over medium-high heat or warm them in the microwave. Do the same in a separate pot or dish to heat the salsa.
- Warm the tortillas: on a gas stove, use tongs to hold a tortilla over a flame for about 20 seconds per side to warm them. If you do not have a gas stove, heat a dry frying pan or skillet over medium-high heat. Add one tortilla at a time and toast on one side until lightly golden and flip to do the same to the other side. Alternatively, you could heat them in the oven by preheating the oven to 350F (180C), wrapping the tortillas in foil, and baking for 10 to 15 minutes until warmed throughout.
- To assemble the vegan huevos rancheros: Spread a tortilla with the warmed refried beans, top with a vegan fried egg or tofu scramble. Spoon over the salsa and garnish with avocado, cilantro, and jalapeño. Repeat with the remaining ingredients to make either 2 large servings with two tortillas on each, or 4 smaller servings with one tortilla each. Serve hot.
Nutrition
Auggie. G says
Instead of a tofu scramble could I sub that out for a chickpea scramble?
Karen says
hi Sam! you have no idea how much i love these. I'm Mexican so i grew up eating huevos rancheros . and you were the first one to post these deliciousness(that i know of) i make them at least once every 2 weeks.
i can't thank you enough, please keep doing your thing. You are our favorite vegan recipe creator. i have your books and i make everything there often too.
People, make this please you won't regret it. love you Sam!
Dee says
Please look into "JUST"eggs which is a plant based product made from beans. It looks like real eggs. This is another option instead of using real eggs and using tofu.
Sam Turnbull says
Hi Dee, these aren't real eggs, these are my homemade vegan fried eggs 🙂 Some people don't have access or the money for these fancy products, I live in Canada, and they don't sell Just Egg here yet. So that is why I like to make being vegan easy and affordable for everyone 🙂
Becky LL Holm says
THANK YOU Sam for making things easy and affordable!! I use your cottage cheese recipe all the time! I have encouraged others just starting out to use you as their primary resource
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Sam Turnbull says
Thank you so much for the recommendations Becky!