Garlicky Kale Veggie Sausage Tostadas (vegan)

5 from 1 reviews

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Yield: 4 tostadas 1x


  • 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


  1. Preheat oven to 450 degrees and line a baking tray with parchment paper
  2. Spray or lightly brush tortillas with avocado oil (or cooking spray/oil of choice) and arrange them in a single layer on baking sheet
  3. In a large bowl, add kale
  4. In a small bowl, whisk together tahini, apple cider vinegar, lemon juice, coconut amino, nutritional yeast and garlic to combine well
  5. 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!)
  6. Next, sauté mushrooms in avocado oil in a frying pan until cooked through, remove from pan and add breakfast sausages
  7. Cook the sauces for about 4 minutes on each side or until cooked through
  8. While the sausages cook, bake the tortillas in the oven for 8 to 10 minutes or until golden and crispy
  9. Next mash the avocado in a small bowl to make “guac-like” consistency
  10. Once done, assemble each tostada by adding a layer of mashed avocado, kale, mushrooms, sausage and more avocado if desired
  11. Enjoy immediately!
  • Author: rachel mansfield
  • Category: vegan, gluten-free
  • Cuisine: breakfast