Share this
Vegan Mushroom-Sausage Breakfast Hash Tacos

Vegan Mushroom-Sausage Breakfast Hash Tacos

Vibrant and packed full of punchy flavor, these savory, hearty breakfast tacos are the perfect way to kick off a weekend.

Serves: 4
Print

Meaty sausages, a dash of spiced fajita seasoning, fresh vegetables … it doesn’t get much better than that! These breakfast tacos from the BOSH! On a Budget cookbook are the ultimate savory brunch for a slow weekend morning. 

What you need:

For the pickled red onions:
1 red onion, finely sliced
3 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon sugar

For the hash: 
1¼ cups baby potatoes, chopped into ½-inch pieces
2 tablespoons olive oil
1½ cups mushrooms
4 vegan sausages, roughly chopped
½ teaspoon salt, divided
8 corn tortillas
1 garlic clove, minced
2 teaspoons fajita seasoning
4 cups fresh spinach
1 cup cherry tomatoes, quartered 
4 green onions, sliced, divided
¼ teaspoon black pepper
1 ripe avocado, sliced
Hot sauce, to serve
½ cup cilantro, chopped
½ lime, quartered

What you do:

  1. For the onions, into a medium bowl, add all ingredients and toss to combine, squeezing firmly with fingers. Set aside. 
  2. For the hash, into a microwaveable bowl, add potatoes, cover with plastic wrap and microwave for 5 minutes until soft. 
  3. In a large frying pan over high heat, add oil, mushrooms, sausage, and ¼ teaspoon salt. Cook for 5 minutes, stirring occasionally. 
  4. In a medium frying pan over high heat, gently toast a tortilla, one at a time, on both sides. Transfer to a plate and cover with a clean towel. Repeat with remaining tortillas. 
  5. Remove potatoes from microwave and add to pan with sausage. Add garlic and fajita seasoning. Cook for 2 minutes. Add spinach and cook until wilted. Add tomatoes and half of green onions. Stir in remaining salt and black pepper. Remove from heat.
  6. Fill tortillas with hash. Top with pickled onions, sliced avocado, hot sauce, cilantro, and remaining green onions.

Photo credit: BOSH!

Memorial Day Weekend FLASH SALE! Get a subscription to VegNews Magazine for just $20.

Sign Up