Huevos Veganos

• 4 Tablespoons High Heat Cooking Oil (such as canola or sunflower, used 2 Tbsp at a time)

• 1 Medium Yellow Onion

• 4 Cloves Garlic

• 2 Tablespoons Dried Oregano

• 14 ½ Ounce Can Fire Roasted Diced Tomatoes

• ½ Can Chipotle Peppers in Adobo Sauce

• ¼ Cup VeganEgg

• 1 Cup Ice Water

• 6 ½ Ounces Vegan Chorizo

• ½ Lime (juiced)

• ½ Bunch Fresh Cilantro

• 1 teaspoon Kosher Salt

• ¼ teaspoon Ground Black Pepper

Chop yellow onion and garlic and sauté in a small saucepan with 2 Tbsp oil until lightly browned and translucent, about 5 minutes. Add the oregano, tomatoes and ½ can of chipotle peppers in adobo sauce. Bring to a simmer and stir occasionally until sauce has thickened, about 15 minutes.

Meanwhile, measure ¼ Cup VeganEgg in a medium mixing bowl and whisk while gradually adding ice water. Whisk vigorously until all lumps have disappeared. Add another 2 Tbsp oil to a non-stick sauté pan or well seasoned cast iron skillet and place over medium heat. Add egg mixture, and once you notice the bottom of the egg scramble firming up, slowly lift and fold eggs. Keep stirring and folding until you have about ½ of the pan’s surface freed up. Crumble vegan chorizo on that surface and gently stir, continuing to cook for 5 minutes, or until eggs are cooked through and chorizo is lightly browned.

Once the ranchero sauce has thickened, turn off heat. Add lime juice, cilantro, salt and pepper. Blend in a food processor or with an immersion blender. Taste and adjust salt and lime. Serve scrambled vegan egg and chorizo with warm tortillas and avocado. Top by smothering with ranchero sauce and sprinkling on shredded Cheddar Cheese.

Serves 2-3 people.

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