Breakfast Nests in a Creamy Vegan Queso

Breakfast Nests in a Creamy Vegan Queso

delicate breakfast nests

From our friends at Cadry’s Kitchen

Looking for a vegan brunch idea? You’re going to
love these delicate breakfast nests with layer of hash browns, tofu scramble,
and a drizzle of cashew queso. Vegan & gluten-free.

These vegan breakfast nests are made with a layer
of hash browns. They are then topped with tofu scramble dotted with onions,
bell pepper, garlic, and kale. Then they’re drizzled with a creamy vegan queso.

 

Ingredients:

·        
2 medium-sized Russet potatoes

·        
1 teaspoon extra virgin olive oil, plus more for
oiling potatoes and muffin tin

·        
Salt & pepper, to taste

·        
1/2 orange or red bell pepper, diced

·        
1/4 cup diced onion

·        
1 garlic clove, minced

·        
1 leaf curly kale, rib removed, roughly chopped
small

·        
1 14 ounce package firm tofu, drained

·        
1/4 teaspoon turmeric

·        
1/2 teaspoon kala namak (black salt)

·        
1/2 teaspoon paprika

·        
1/2 teaspoon cumin

·        
1 teaspoon nutritional yeast flakes

·        
1 batch Vegan Nacho Cheese Sauce

·        
Garnish: cilantro (optional)

 

Instructions:

1.      
Heat oven to 425 degrees. Scrub two Russet
potatoes and prick several times with a fork. Bake in the oven for 40 minutes
directly on the oven rack, turning each potato over half-way through. (It’s
okay if the potatoes are slightly underdone.) Remove them from the oven and
refrigerate until completely cool.

2.     
Peel and grate the baked potatoes. Lightly oil
the cups of a muffin tin. Loosely pack 3 Tablespoons of grated potato into each
cup. Lightly oil the potato mixture in the cups. Cover each cup with a pinch of
salt and pepper. Put the muffin tin into the oven and bake at 425 degrees for
20 minutes.

3.     
Bring a large skillet to a medium heat. Add a
teaspoon of extra virgin olive oil to the skillet. Saute bell pepper, onion,
and garlic until fragrant and translucent, about five minutes. Add kale to the
pan and continue cooking until it wilts, a few more minutes. Crumble the
drained firm tofu into the pan. Add turmeric, black salt, paprika, cumin, and
nutritional yeast flakes. Full combine the tofu mixture with the spices, so
that they are spread evenly throughout the scramble, and continue cooking for
about 5-7 minutes.

4.     
Remove the muffin tin from the oven and cover the
grated potato with tofu scramble, until the scramble reaches the top of each
cup. Put back in the oven and bake for ten more minutes.

5.     
Once the Breakfast Nests are done, remove them
from the oven and carefully remove each nest with a spoon. Cover with a drizzle
of Creamy Vegan Queso (link to recipe above), garnish with cilantro, and serve.

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Have a Healthy Day!,

.

Rod Stone
Author,
Publisher and Founder of r Healthy Living Solutions, LLC,  Supplier of Healthy Living information and products to improve
your life.