Benjamin (brymbyl) wrote in vegancooking,

"Huevos Rancheros" with flatbread

The "egg" part of this dish came into existence entriely by accident.

"Huevos Rancheros"

1/2 medium onion, finely chopped
1/2 red bell pepper, finely chopped
3 T olive oil
2 t sea salt (or table salt)
2 cloves garlic, minced
1/2 lb firm tofu, not pre-fozen, drained and crumbled
1 t ground cumin
1 t chipotle chili powder (or cayenne)
1 t turmeric
1 t mustard powder
2 t oregano
1/2 t black pepper
2.5 T nutritional yeast
1 large tomato, diced
grated soy cheddar (optional)

Heat oil and salt over medium heat, add onion, cook until it begins to brown. Add peppers, cook until soft. Add garlic, tofu, and spices. Cook for five to ten minutes, and add tomato, and soy cheddar (if you have access to a kind that melts, but it's not absolutely necessary for taste). Remove from heat when tomato begins to release liquid. Add more salt if desired.

whole wheat/corn flatbread

3/4 cup whole wheat flour
1/4 cup cornmeal
less than 1/4 cup water

Combine flour and cornmeal in bowl. Drizzle in water while mixing until a ball of dough is formed. Do not add too much water. Form into two equal-sized balls, and flatten into rounds. Cook on a lightly oiled skillet until small areas of each side are black.

Serve "eggs" on flatbread with diced avocado, hot sauce, beans, and "sour cream" (blend a box of silken tofu with a handful of cashew pieces, 1 t rice vinegar, a dash of salt, and enough light oil to make smooth, refrigerate for 1 hour before use).

serves two
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