Breakfast tacos are staple for us, and have been for quite a while now. Since we moved to a healthy vegan lifestyle our vegan taco recipes have had greater variety as we’ve added a greater mix of veggies.
Our breakfast tacos before we became Vegan, were more and more packed with veggies like spinach, potatoes, and onions.
Now that we’ve been Vegan for a while now we have been exploring all of the different vegetables from different parts of the world like Bok Choy (China), Jicama (Mexico) and Radicchio (Italy).
One of our greatest joys is cooking together in the kitchen creating new dishes and exploring new ideas. We have some staples in our mornings including our very own pepper sauce (we wanted something without the chemicals) as well as Tomatillo and Traditional salsas.
While there are as many ways to make vegan tacos as there are Vegans, our vegan taco recipes are no stranger to our kitchen almost every morning. This is one of our current variations of our morning vegan breakfast tacos-with quality pictures coming soon!
How To Make Vegan Tacos
This recipe is one of our current staple breakfast taco recipes. We make variations which we will share in future posts.
- 1-2 Tbsp Extra Virgin Olive Oil
- 2 Sweet Potato Small to Medium
- 1/2 Onion Medium
- 4 Cloves Garlic
- 1 Cup Red Cabbage
- 1 Cup Bok Choy
- 3 White Mushrooms Large
- 1/2 Poblano Pepper
Lightly coat the pan with olive oil and turn heat to low.
Chop sweet potatoes into small cubes add them to pan and turn up heat to medium high. Cook until the onion and pepper is cut.
Flip the sweet potatoes and add the onion and pepper. Cut the mushrooms in half then in slices.
Flip the sweat potato onion and peppers and then add the mushrooms. Cut the red cabbage.
Flip the mushrooms, potatoes, peppers and onions then add the red cabbage. Cut the garlic
Add the garlic then flip. Cut the Bok Choy
Add the Bok Choy and flip cooking for 2-3 minutes and flip again or until Bok Choy is soft