Desayuno Vexicano! Vegan Mexican Breakfast! No soy! Healthy and Nutritious! – Vegan Wellbeing

1/2 Tsp Himalayan salt

1 C water
1 tsp coconut oil
1/3 tsp turmeric

Mix everything with a whisk and then let sit for 10 minutes

Fry this first

-1/4 C coconut oil (heat up the pan and then add the coconut oil and then onion, ginger, red bell pepper, etc..)

-1/2 tsp ginger, chopped

– half of red bell pepper, cut into small cubes

-1/2 tsp black pepper

-1/4 C red onion, cut into small cubes

– 1 tsp cumin

-1/2 tsp cayenne pepper

-1 tsp nutmeg

-Add the chickpea scramble mix and stir until it is thick and firm

Green Salad

– 1 small bunch parsley, chopped

– 1 small bunch cilantro, chopped

– 1/2 C cherry tomatoes (or roma tomatoes (remove the seeds and cut into cubes) cut into 4

-small bunch of spring onion (green part), chopped

-1 avocado, diced

-1/3 C radish

-1/2 celery

-half lime

Adjust the taste, add more spices or some salt. Mix everything well put for some minutes in the fridge

Chorizo

1 C water

2 TBS apple cider vinegar

2 TBS tamari

1 1/2 C wheat gluten

1/4 C chickpea flour

3 TBS nutritional yeast

4 Tsp smoked sweet paprika

1 tsp cayenne pepper

1 TBS oregano

1 TBS cumin powder

1 TBS coriander powder

1/2 Tsp Himalayan salt

1/2 Tsp black pepper

1 small tomato and half small red bell pepper blended

-Mix the dry ingredients well and then add the wet ingredients. Knead for 3 minutes and then let sit for 10 minutes and then knead again for 2 minutes.

Put the mix on baking paper and roll, close the ending.

Put in the oven at 176 °C for 40 minutes. Turn the chorizo after 20 minutes

Let cool the chorizo for 40 minutes or overnight.

You could prepare the chorizo one day before.

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