Breakfast

Vegan Sin Huevos Rancheros

My whole family adores this brunch, we loved it when it included eggs, but we don't miss them one little bit, the yogurt makes a delicious replacement and it's as equally as filling due to the fact that I also added black beans for more protein and fibre. Perfect for mopping up with some crusty bread.

SERVES:
6

Ingredients

3 onions sliced

3 peppers deseeded and sliced

3 garlic cloves crushed

¼ tsp chipotle chilli flakes or regular dried chilli flakes

3 tsp smoked paprika

2 bay leaves

2 tsp tomato ketchup/sugar

1 heaped tsp salt and a good grinding of black pepper

2 tins chopped tomatoes

1 tin black beans drained and rinsed

Guacamole

3 avocados diced

Small Handful of roughly chopped coriander

Juice ½ lime

Salt pepper

4 spring onions trimmed and thinly sliced

1 tsp olive oil

To serve

4-6 heaped tbsp. plain plant based yogurt

Lime wedges

2 tbsp. chopped coriander

Crusty bread

1 tsp Extra chilli flakes

Vegan cheese (optional)

Instructions

  1. Pre heat the oven to 200°C
  2. In a large oven proof frying pan, I use my paella pan. Heat 2 tbsp. groundnut oil or other neutral oil, add the onions and peppers and cook on a medium heat until the peppers start to soften, the onions are translucent and starting to caramelise.
  3. Add the garlic and cook for a further minute, followed by the chilli flakes,paprika and bay leaves, continue to cook for a further minute or two and add the chopped tomatoes, ketchup and salt and pepper. Stir till combined.
  4. Finally add in the black bean stir again and allow to bubble gentle, stirring occasional for about 5 minutes. After which place in the pre heated oven for 10-15mins until bubbling at the edges and reduced a little.
  5. Make your guacamole by adding all the ingredients to a bowl and roughly mash together, I like mine quite chunky, but if you prefer it smoother mash away.
  6. When you’re ready to serve, remove from the oven, dollop with yogurt, guacamole and sprinkle with the coriander and the chilli flakes. Serve with lime wedges, crusty bread and if you like, grated vegan cheese, or feta style.

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