Vegan Breakfast Burritos

Step 1

Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

Step 2

Chop potatoes into 1-inch cubes and put them in a bowl. Add the other ingredients for the roasted potatoes.

Step 3

Toss well to coat and transfer the potatoes onto the lined baking sheet. Bake in the oven for about 30 minutes or until cooked through and golden brown.

Step 4

To make the cashew sauce, simply mix all ingredients in a small bowl with a whisk until smooth and creamy.

Step 5

While the potatoes are in the oven, chop mushrooms, onion, garlic, tomatoes, pepper, avocado, and red cabbage.

Step 6

Heat 1/2 tbsp oil in a skillet, add onion, mushrooms, and pepper. Cook on medium heat for 5 minutes. Add the spices, garlic, tomatoes and cook for a further 1-2 minutes.

Step 7

Toast a tortilla (in a pan) and place about 2-3 tbsp each of the veggie mixture, the beans, the roasted potatoes, the avocado, a little red cabbage, and cashew sauce onto the tortilla.

Step 8

Roll the burrito up by folding the sides inward and the edge closest to you over the filling, pulling tightly.

Step 9

Once you rolled up all burritos, toast them in a pan for a few minutes until crunchy and golden brown. Enjoy! Check the blog post to find out how to freeze the burritos.