I recently watched an episode of Girl Meets Farm on the Food Network (love that show!) and basically heart-eye-emoji’ed the entire time because chef Molly Yeh was making some pretty epic looking Breakfast Burrito Bowls with homemade tortilla cups.
The only problem was her version involved a lot of animal products. Mostly in the form of eggs, cheese, and chorizo sausage. But I found the idea of creating a flavorful scramble loaded with potatoes and spices and served in a cute homemade tortilla bowl very appealing so I decided to create a vegan version.
My recipe is a bit of a departure from her orginial recipe, but I have to give credit where credit’s due because Molly gave me the inspiration to create this plant-based Tempeh, Sausage, and Potato Hash served in…wait for it… Mini Everything Bagel Tortilla Boats!
If you love breakfast burritos you will adore the recipe and it comes together in under 20 minutes. I love serving this on weekends or as a fun brunch dish to impress my friends (they don’t have to know how easy it to make 😎)
My Tempeh, Sausage and Potato Hash recipe is so hearty and delicious! I start by sautéing scallions, crumbled vegan sausage (I used Meatless Farms) and diced red potatoes in a frying pan for a couple of minutes. Then I mix in some protein-rich tempeh, spices, and frozen cauliflower rice.
It all simmers together while my 3 Ingredient Everything Bagel Tortilla Boats bake in the oven. Some people refer to these boats as “tortilla cups” or “tortilla shells“…but whatever you call it, they’re a fun way to serve your favorite scramble, and I think the addition of the Everything But the Bagel seasoning makes these even more festive!
These burrito bowls are great for regular taco and burrito fillings too…you could even put your favorite fajita fillings inside if you like and serve these tortilla boats any time of day. But my favorite has to be this vegan breakfast burrito version. It’s SO tasty, especially when served with some dairy-free cream cheese and salsa verde on top.
I think you’re really going to enjoy my all vegan version of Breakfast Burrito Bowls! I can’t wait for you to give this recipe a try and let me know what you think!
Happy cooking!
Tempeh, Sausage, and Potato Hash
Ingredients
- 1 package tempeh
- 1/3 cup crumbled vegan sausage or chorizo
- 1 scallion
- 1.5 cups diced red potatoes about 2-3 medium sized potatoes
- frozen cauliflower rice
- 1 tbsp taco seasoning
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup water
- salsa verde for serving
Instructions
- In a large frying pan with a lid, add the olive oil and set to medium high heat. Add the scallions and cauliflower and then crumble in the tempeh. Season with a pinch of salt and cook for 2-3 minutes.
- Next add the taco seasoning, nutritional yeast, turmeric, salt and black pepper. If your taco seasoning contains salt, reduce to a 1/4 tsp and add more to taste as needed. Add the potatoes and water, stir to incorporate, and then cover the pan with the lid. Reduce heat to medium and cook for 15 minutes or until the potatoes are fork tender and all of the water is absorbed. Stir in the chopped cilantro and mix well. Then taste and add more salt and pepper as desried. You want the flavors to really pop so don't be shy!Top with salsa verde and serve.
Serve
- Serve warm with a side of avocado toast and some fresh fruit for a hearty and delicious breakfast or spoon into tortillas – or better – my 3 Ingredeint Everything But The Bagel Tortilla Boats! (recipe below)This hash is also delicious when served warm on top of a simple arugula salad with cucumbers, avocado, salsa verde and some fresh lemon squeezed on top!
Everything Bagel Tortilla Boats
Ingredients
- 12 small flour tortillas "street style" sized
- 2 tbsp olive oil
- 1 – 2 tbsp Everything But The Bagel Seasoning
Instructions
Prep
- Preheat the oven to 375 degrees. Then brush both sides of each tortilla with a thin layer of olive oil and sprinkle with Everything But The Bagel seasoning. Tip: Press or rub the seasoning into the tortilla to evenly distribute and make sure it sticks!
- Then press the tortillas into the muffin pan using two fingers and gently folding it into a cup shape. There should be bends on on both sides of th cup. Press down firmly to secure.
Bake
- Bake for 12-14 minutes or until lightly golden brown.
Cool
- Place the tortilla boats on a cooling rack. They'll firm up as they cool.
Serving Suggestion
- Once the tortillas are cool they will easily hold their shape which means it's time to fill with your favorite taco or burrito toppings.Enjoy!
If you enjoyed this recipe please let me know in the comments and don’t forget to leave a 5 star review below because that really helps more people find my blog 🙂 I appreciate it!
Hope you have a great day! Thanks for stopping by!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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