Description
When tortillas are involved, you know it’s going to be a good day. This dish is totally delivering with tortilla goodness, wholesome veggies, and heavenly spices. These easy and healthy Vegan Cauliflower Migas are perfectly spicy, super delicious, and brimming with flavor. Tasty cauliflower, sweet red bell peppers, spicy jalapeños, and zesty onions are sautéed with crispy oven baked tortillas, lively salsa, and fragrant spices making for a fantastic hearty Mexican veggie breakfast, or for any time of the day!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
- ½ cup red onions, fine dice
- 1 cup red bell peppers, fine dice
- 1 medium jalapeno pepper, fine dice
- 1 teaspoon minced garlic
- 3 cups cauliflower, small florets
- 2 Tablespoons vegetable broth *
- 1 Tablespoons tamari *
- ½ cup salsa (+ more, if needed) *
- 1 Tablespoon nutritional yeast (+/-)
- 4 to 5 corn tortillas, cut into small pieces *
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon dried minced onions
- ¼ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1/8 teaspoon turmeric (+/-)
- 1/8 to ¼ teaspoon cayenne pepper (optional) *
- ½ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Other Optional Toppings:
- Chopped fresh cilantro
- Chopped avocados
- Chopped tomatoes
- Fresh or pickled jalapeño slices
- Vegan Sour Cream
- Black salt powder *
Optional Side:
- Spicy Black Beans
- WFPB Refried Beans
Instructions
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper. Tear up the tortillas into pieces (about 3-inch triangles) and place on the parchment paper lined baking sheet. Place in the oven to bake for approx. 10 minutes until crisp. Remove from the oven, set aside.
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large ceramic/enamel lined skillet (or similar non-stick skillet), add the diced red onions, diced red bell peppers and jalapeño pepper, sauté over medium-high heat for 4 to 5 minutes.
- Then lower the temperature to medium and add the minced garlic and sauté for one minute, then add the cauliflower florets and the Herb/Spice mix, sauté for one minute, stirring constantly to allow the spices to release their fragrance.
- Next add 2 Tablespoons vegetable broth and the tamari to the skillet, stir well to combine. Then place a tight-fitting lid on the skillet and allow to simmer for 5 minutes, stirring halfway in-between.
- After 5 minutes, remove the lid and add the salsa and nutritional yeast, stir to combine.
- Stir in the baked tortillas, stirring constantly to coat the tortillas with the mixture. See recipes notes on salsa: tortilla ratio. Continue to cook for a minute or so. The tortillas should start to soften, then remove from the stove, cover with a tight-fitting lid and allow to sit for three minutes.
- Top with your favorite toppings such as chopped cilantro, avocadoes or vegan sour cream. Enjoy!
Notes
*Corn Tortillas: We used Food for Life Sprouted Corn Tortillas. These tortillas work perfectly as they are on the crispy/chewy side. You can use any tortilla you wish, but you want to use a sturdy/hearty tortilla that won’t completely fall apart or dissolve.
*Salsa: Use your favorite salsa. We used D.L. Jardine’s Texasalsa. This is a medium salsa with some heat to it. If you use this salsa, then adjust the cayenne pepper to your taste. We like a lot of spice. Additionally, there are tons of salsas available that you can use in this recipe. The thing you want to keep in mind is that seasonings vary greatly as well as texture and chunkiness versus liquid. Adjust spices accordingly.
*Amount of Salsa: You don’t want your tortillas drowning in salsa. You just want them lightly coated. This dish is on the drier side with amazing texture and flavor. Resist the urge to drown the dish in salsa. We used ½ cup of salsa in multiple kitchen tests and that amount worked perfectly every time. You should not see liquid swimming on the bottom of the pan. You can always add a little more or add extra salsa on individual servings if you feel it is too dry.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Black Salt Powder: If you loved eggs in your former life (prior to being WFPB), then you will love black salt powder. We prefer the powder over the granules as you can get more flavor using less. You can find Black Salt Powder at most Mediterranean stores or you can order it from Amazon. If you have never tried it before, we suggest trying a small sample before placing on your serving. A little goes a long way. *We did not use black salt powder in our dish.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 3 to 4
*Storage: Refrigerate and use within 5 days.