16 Vegan Makeovers on Your Favorite Summer Recipes

Created by Chef at JUST, Nate Park

Serving Size: 4-6

"Summertime always makes me want lighter options," says Park. "JUST's breakfast tacos are a favorite of mine and a great way to start the day off right. I like to add seasonal fruit compotes and a little hot sauce for an extra kick, but any of your favorite fruits and veggies will work well."

● 6 6-inch tortillas, corn or wheat

● 1 cup JUST Egg

● 1 cup chorizo or soyrizo sausage

● 2 cups red cabbage, shredded

● 2 avocados, sliced or cubed

● ¼ cup cilantro, chopped roughly

● ¾ cup chunky salsa or pico de gallo

● Hot sauce (optional)

Chop the cabbage, avocados and cilantro. Set each ingredient out in separate bowls or on a tray for your taco building station. Cook the chorizo in a nonstick skillet, then set aside on a plate lined with paper towels. In the same skillet, scramble the JUST Egg over medium-low heat until just cooked through, breaking up with a stiff spatula. Add the scramble to the line-up of toppings. Warm the tortillas, then fill them with desired amount of each topping.

Image courtesy of Nate Park