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Garlicky Kale Veggie Sausage Tostadas (vegan)
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★
★
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5
from
1
review
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Yield:
4
tostadas
1
x
Ingredients
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1x
2x
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Garlicky Kale:
1
bunch raw kale, washed, de-stemmed and dried (about
2 cups
)
2 tablespoons
tahini
1 tablespoon
apple cider vinegar (or water)
2 tablespoons
lemon juice
1 tablespoon
coconut aminos
2 tablespoons
nutritional yeast
2 teaspoons
minced garlic or garlic powder
Tostadas:
4
tortillas of choice (I used almond flour ones)
Toppings:
1
package of mushrooms, washed and sliced
1
avocado
4
Hilary’s Eat Well Spicy Veggie Breakfast Sausages
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Instructions
Preheat oven to 450 degrees and line a baking tray with parchment paper
Spray or lightly brush tortillas with avocado oil (or cooking spray/oil of choice) and arrange them in a single layer on baking sheet
In a large bowl, add kale
In a small bowl, whisk together tahini, apple cider vinegar, lemon juice, coconut amino, nutritional yeast and garlic to combine well
Pour dressing over kale and massage well, you want to massage the bitterness out of the kale so I recommend using your hands for this (I always do!)
Next, sauté mushrooms in avocado oil in a frying pan until cooked through, remove from pan and add breakfast sausages
Cook the sauces for about 4 minutes on each side or until cooked through
While the sausages cook, bake the tortillas in the oven for 8 to 10 minutes or until golden and crispy
Next mash the avocado in a small bowl to make “guac-like” consistency
Once done, assemble each tostada by adding a layer of mashed avocado, kale, mushrooms, sausage and more avocado if desired
Enjoy immediately!
Author:
rachel mansfield
Category:
vegan, gluten-free
Cuisine:
breakfast