Vegan Soyrizo & Refried Pinto Bean Tostadas with Jackfruit & Mushrooms sautéed in a green tomatillo salsa, topped with sliced cabbage, cilantro, and a Mexican vegan crema 🤤🤤 recipe via @alexafuelednaturally. Baked the corn tortillas in a little EVOO for about 15 min, flipping halfway thru. - Altered the vegan Mexican crema recipe quite a bit since I’m allergic to cashews: - 1 package of organic silken tofu (unrefrigerated version, less watery) - 2 tbsp @tofuttibrands vegan sour cream - Juice of 1.5 lemons - 3.5 tbsp of nutritional yeast - 1 tsp of garlic powder - 1 tsp onion salt - ~2 tbsp-1/4 cup water - Salt to taste #veganrecipes #vegantostada #healthyrecipes #plantbasedrecipes #healthyfood #yum #plantbased #veganmexicanfood #vegan #veganfood #veganbreakfast #veganbreakfastidea #veganbreakfastrecipes