Step 1

Finely dice your onion, bell peppers, and potatoes, and add them to a large baking sheet, along with your whole cherry tomatoes. Ensure your potatoes are cut very small so they cook at the same time as the veggies.

Step 2

Bake at 425 ° F for 20 minutes, tossing halfway through.

Step 3

Pre-soak your lentils overnight in water or soak in boiling water for 15 minutes.

Step 4

Make your vegan egg mixture by blending all of the ingredients until smooth.

Step 5

Add the sundried tomatoes and sliced vegan sausage to the baking sheet, mix, and pour the vegan egg mixture on top evenly to coat the vegetables.

Step 6

Bake for another 20 minutes.

Step 7

Add vegan feta on top and fresh dill, and slice into 8 equal rectangles.

Step 8

Divide the mixture into 8 tortillas, adding 1 tbsp roasted red pepper hummus to each. Roll up in the parchment and store in the fridge or freezer until you’re ready to eat!

Step 9

The best way to reheat these is by microwaving for 1 minute then popping them into the toaster to crisp up! Check above in the blog post for other reheating directions.