Semi-Homemade Vegan Breakfast Tacos!

Some days, you're just lazy. No matter how much you love to cook, you'd rather open a box and a bag and call it dinner. Last night was one of those nights. I made breakfast tacos using processed vegan plant meats and convenience products, and they were kind of the best thing ever.

Here's what I put in my tacos —Hungry Jack Diner Style Hashbrowns, Follow Your Heart Vegan Egg, Drew's Mild Thick 'n' Chunky Salsa, Parmela Creamery Nacho Nutcheese, Mi Rancho Ancient Grain Tortillas, avocado, and Trader Joe's Soy Chorizo. Hey, at least the avocado is a whole food!

I picked up the soy chorizo at TJ's in Nashville a few weeks ago because, every time I'm in the store, I think about buying it and never do. I had no idea at the time what I'd do with it, but it became the basis for these tacos. I fried that up, scrambled some vegan egg, and fried the hash browns. If you've never had these Hungry Jack Diner Style Hashbrowns, you're missing out. They're dehydrated potatoes in a box that you rehydrate and then fry on the stovetop. Unlike homemade hashbrowns, these are already squeezed free of starch, so they have a texture similar to the hashbrowns at the Waffle House. I fried these in non-stick cooking spray though, so they were actually really low-fat!

After the first night of tacos, I realized the avocado and the vegan cheese were a little redundant since avocado is nature's cheese. So I made these again today for lunch and left out the vegan cheese. Still delicious and a little less fatty.

Amazing! I love to eat whole, nutritious plant foods most of the time, but little splurges like this make life worth living.