Vegan Steak and Egg Breakfast Tacos
Vegan Steak and Egg Breakfast Tacos will quickly become one of your favorite protein packed plant based breakfasts! Made with Asian seasoned vegan Beyond steak, baked vegan Just Egg, kimchi, and cucumbers, this savory recipe is a breakfast worth jumping out of bed for. Fuel your loved ones with this simple recipe that even a beginner can cook with ease.
And did I mention it’s great for meal prep?! Make a batch of this recipe at the beginning of the week and you can reheat yourself a mouthwatering breakfast in under 5 minutes for days.
Steak and eggs is a classic for a reason! It’s savory, full of protein, and absolutely delicious. So making a vegan alternative was a must. Luckily there are great plant based alternatives for both, steak and eggs on the store shelves…but why stop there?! Putting an Asian twist on the infamous duo and turning it into an easy to eat taco seemed like a natural next step. The combination of this umami marinated steak, veggie loaded vegan egg, kimchi, and cucumber will make you the breakfast hero of your kitchen any day.
ABOUT THE VEGAN STEAK
For these Vegan Steak and Eggs Breakfast Tacos, using Beyond Steak was the obvious choice. I cannot say enough good things about the flavor and texture of Beyond Meat steak tips. They really have absolutely nailed this vegan steak alternative! It has a wonderful, chewy texture that can char and crisp up really nicely with little effort. Untouched, the flavor is good and steak-like, but add a couple of the right additions to this vegan steak, and now you are really talking! Incredible! And did I mention it contains 21g of protein per serving?
For this vegan steak and egg recipe, I went with a bit of an Asian inspired flair, to pair with the kimchi. Only a few ingredients, and a TON of flavor.
I also sautéed onions, garlic and ginger with the vegan steak to bring even more flavor and texture to the table. Le me tell you, these additions did not disappoint.
Not into using store bought vegan meat alternatives? Trade out the vegan steak for mushrooms. It may not offer nearly as much protein as the steak, but it will be delicious sautéed in this Asian inspired sauce and there is still plenty of protein in the vegan egg.
ABOUT THE VEGAN EGG
For these Vegan Steak and Eggs Breakfast Tacos I used vegan Just Egg. Have you tried this product yet?! Because it is an absolute game changer! It’s incredible!
Just Egg has plenty of protein, a bottle is equivalent to 8 eggs…which I feel like makes the price very reasonable, and it actually has a similar taste and texture to eggs!!
You can scramble Just Egg as you would a regular egg. But to be honest, I am not crazy about that method. It tends to stick to the bottom of the pan and I feel like you get less volume in the end result.
Baking Just Egg is 100% my method of choice. When I made Just Egg into a quiche for the first time, a light bulb went off and I’ve never went back.
So baking Just Egg is super simple and it only takes about 20 minutes if you are baking a thin layer. It’s also super versatile when it comes to flavor and fillings. And to top it all off, it’s a perfect method for easy meal prep!
HOW TO BAKE JUST EGG
- Add seasoning to Just Egg, if desired, and shake bottle until thoroughly mixed
- Pour Just Egg into non stick silicone baking sheets
- Add fillings…veggies, cheese, vegan bacon…sky is the limit
- Bake in oven for 20ish minutes at 350 degrees. Time will vary depending on thickness of layer! So keep an eye on it, and keep on baking until the center if firm. A thick quiche can take up to an hour and 20 minutes.
- And that’s it! Perfect baked vegan egg! Just remove from the baking sheet, cut into desired size, and you are good to go! You can prep this in large batches and enjoy all week!
WHAT’S THE SECRET TO MAKING IT TASTE “EGGY”?
Just Egg already has a decent eggy flavor, but to really drive the egg flavor home, the trick is Black Salt.
Black salt is also known as Kala Namak. It is a volcanic rock salt produced in the Himalayan region. And in this particular instance, is the ingredient that really helps make your vegan quiche taste like egg.
Black salt has been used for thousands of years for its medicinal benefits. It is highly regarded in Ayurveda, the Indian alternative medics system. They have used to black salt to heal many conditions including dental problems, anemia, digestive disorders.
Black salt is an amazing addition to your spice cabinet. With its pungent, egg-like flavor it is a significant player in brining any vegan “egg” dish to the next level. You can easy find it online or at an Indian Market.
VEGAN EGG WITH AN ASIAN FLAIR
For this vegan steak and egg recipe, I went with an Asian Inspired flavor. Kimchi and the seasoned vegan steak brought a lot of that flavor to the table, but I couldn’t forget about the egg! To add a bit of Asian flavor to the egg, it just took a few simple additions including soy sauce, toasted sesame oil, carrots, sesame seeds, and scallions. The end result was absolutely perfect for these breakfast tacos. But would also be a great addition to a vegan breakfast sandwich or burrito. You can also chop up the leftovers and add it to a stir fry!
KIMCHI
Kimchi is a stinky, spicy, delicious food! It is traditionally made in Korea and has been consumed for thousands of years. It consists of vegetables, often cabbage or Korean radish, that are covered in spices including ginger, garlic, gochugaru, and spring onion, then salted and fermented. Kimchi is loaded with probiotics, that are beneficial to digestion, absorption of nutrients, and overall gut health. Kimchi is definitely an acquired taste, but in my opinion it’s amazingly delicious and the perfect addition to many meals. Kimchi is a great addition for many healthy vegan recipes, especially vegan tacos.
ABOUT THE CUCUMBERS
Persian Cucumbers, also known as mini seedless cucumbers are hands down always my cucumber of choice these days. Although I passed over them for years in the produce isle, once I tried them I never went back. Why? Because of their texture! Due to their smaller size, Persian cucumbers tend to have a much crisper bite than other cucumbers. Even when they are tossed in a dressing, these babies tend to keep their crunch for days.
Including cucumbers in this recipe, helped to freshen the tacos and add some moisture and texture. Since cucumbers are 95% water, they are also great for adding bulk to a dish, without contributing much to the calorie count.
Yes, you can substitute any cucumber for this recipe…but like I said above, Persian cucumbers are my fav.
A FEW THINGS TO FEEL GOOD ABOUT
PROTEIN: This vegan taco recipe is a great source of vegan protein. The vegan steak and just egg provide 20g of protein per serving! So it’s a perfect meal to start your day with.
PROBIOTICS: As mentioned above, kimchi is loaded with probiotics, that are beneficial to digestion, absorption of nutrients, and overall gut health.
EAT YOUR VEGGIES: Although the protein filled vegan steak and egg are the star of this recipe, veggies played an important role fueling your body as well! Including veggies as much as possible is always a goal at every meal. So I included carrots and scallions in the baked Just Egg and topped off the taco with cucumbers. Adding veggies help bulk up the dish with little additional calories and brought a lot of vitamins and nutrients to the table.
TOP OFF YOUR TACO
This vegan steak and egg breakfast taco recipe is super flavorful as is. But, there’s always room for more flavor. If you’re looking for some additional condiments to pair with this baby, I recommend garlic sesame sauce, sriracha, or sriracha mayo!
THIS RECIPE IS AAAAAZMING FOR MEAL PREP!
Yes! This recipe is absolutely wonderful for meal prep. You can easily double or triple this recipe if needed, put a little time in at the beginning of the week, and BAM easy-to-reheat breakfast all week long! Seriously, reheating and putting these babies together in the morning will take less than 5 minutes of your time.
Vegan Steak and Egg Breakfast Tacos
Ingredients
FOR BAKED VEGAN JUST EGG
- 1 Bottle of vegan Just Egg
- 1/4 tsp soy sauce
- 1 tsp toasted sesame oil
- 1/4 tsp black salt Find online or in Indian grocery store
- 4 scallions, sliced thin
- 1/2 cup carrots, shredded
- 1 tbsp black sesame seeds can use regular sesame seeds
FOR VEGAN STEAK
- 1 package of vegan Beyond Meat Steak Tips
- 1/2 white onion, sliced into long strips
- 1 garlic clove, diced small
- 1/2 inch fresh ginger, grated
- 1/2 tbsp soy sauce
- 1/8 tsp 5 spice seasoning
- 1/2 tsp toasted sesame oil
- 1/2 tsp rice vinegar
- 1/2 tsp sugar
TOPPINGS
- 8 flour tortillas, small Can use corn
- 1/2 cup kimchi
- 1 Persian (mini seedless) Cucumber, sliced Can substitute any variety of cucumber
Instructions
FOR BAKED VEGAN JUST EGG
- Preheat the oven to 350 degrees
- Open lid of vegan Just Egg and add black salt, soy sauce, and toasted sesame oil to the bottle
- Put lid on tightly and shake vigorously for about 10 seconds
- Pour bottle of Just Egg into silicone baking sheets. I used smaller rectangle baking sheets, so I needed two. Just egg should be a thin layer about 1/4 inch thick.
- Just Egg should evenly coat each silicon baking sheet
- Slice Scallions into thin pieces
- Add scallions to the Just Egg. Evenly distribute
- Add shredded carrots to the Just Egg. Evenly distribute
- Add black sesame seeds to the Just Egg. Evenly distribute
- Place baking sheets in the oven and bake for about 20 minutes.Baking time may vary depending on oven and thickness of the Just Egg.Just Egg is done baking when the center is cooked through and no longer liquid.
- **While Just Egg is baking, move on to the next steps
- When Just Egg is done baking remove from oven and remove from baking sheet. It should just easily come off of the baking sheet
- Lay baked Just Egg on a cutting board and cut into 8 rectangles. Set aside
FOR VEGAN STEAK
- Cut onion into long think strips. Set aside
- Chop garlic into small pieces. Set aside
- In a non-stick pan, combine olive oil and onions
- Cook over medium heat for 5 minutes
- Add vegan Steak
- Add garlic and grate ginger into the pan
- Cook for another 5 minutes stirring occasionally so ingredients don't stick to the pan. Steak will start to brown
- Add the remainder of the ingredients listed under "Vegan Steak"
- Cook for another minute or two. Remove from heat when steak is slightly browned and onions are cooked through
PREP TORTILLAS AND TOPPING
- Cut Persian cucumbers into small strips. Set aside
- Heat tortillas on a non-stick skillet over medium heat
- Remove from pan when bottom starts to brown. Set aside
PUT IT ALL TOGETHER
- Recipe makes 8 tacos (intended to have 2 tacos per serving)
- Place tortillas on a flat surface
- Place one rectangle of baked Just Egg on each tortilla
- Stop with vegan steak and onions
- Top with Kimchi
- Top with Persian cucumbers
- Top with garlic sesame sauce, sriracha, or sriracha mayo if desired
- Serve and Enjoy!
