vegan breakfast burritos

Scrambled Eggs made from Chickpeas make these Vegan Breakfast Burritos a delicious grab n go meal for those busy mornings. A taste of New Mexico in every bite!

Vegan Breakfast Burritos with Chickpea Eggs

flour tortillas or pita pockets (optional)

potatoes

salsa or chile sauce

water

chickpea flour

Tbs nutritional yeast

tsp onion powder

garlic powder

tsp smoked paprika

tsp black pepper

tsp turmeric

onion

bell pepper

garlic

chopped green chile (4 oz)

veg broth

salt (kala namak)

Prepare red chile sauce if using along with potatoes and meat substitute, set aside.

In a small saucepan, heat 1 cup of water until just simmering

In small bowl, whisk the chickpea flour, nutritional yeast, and all the spices EXCEPT the black salt until mixed thoroughly.

Add 1/2 cup water to flour mixture and whisk until smooth

Pour this into the pan of hot water on the stove and stir frequently for 5 minutes over med-low heat

Pour into 8" x 8" shallow baking dish and refrigerate 1 hour

After the eggs have set for 1 hour in the fridge, saute the onion, pepper, garlic. and chiles in the veg broth until softened.

Fold in the egg mixture and break apart with a fork, spatula, or potato masher

Add the black salt last and stir until mixed thoroughly

Assemble burritos by adding eggs, meat-sub, potatoes, and salsa to a tortilla and roll.

You hit it out of the park with this recipe Chuck!  Thanks for the recipe.

Yummy!  I loved this!  Not sure I would compare it an egg dish, but who cares?!  It was delicious!  Also, if you don't have chickpea flour, make your own!  I used my Nutribullet with grinding blind and ground my own!

A lot of work, but delicious. Haven't had a breakfast burrito in some time, so thanks Chuck!

I'm not a burrito fan, so I just served a link Field Roast Italian "sausage" hash brown potatoes, and the "eggs."  I threw a bit of salsa on mine as well.  Very good!!  It was a very generous 2 servings for us, so I'll cut it back a tad next time.  I also planned on making in the afternoon and then using it for dinner, but life got in the way.  So it sat in the fridge overnight and was just fine.  I used my hands to moosh it into egg-y looking pieces.  I'll up the black salt to 3/4 tsp to impart just a bit more egg flavor to the dish.  Great recipe Chuck!!!  Thank you!!

Great recipe! I’m not vegan, although I haven’t had meat in 29 years now. My daughter has been vegan for eight months now, so I’ve been trying to find recipes that we can enjoy. This recipe was awesome. The sauce was great too. I used my vitamix so that I wouldn’t have to strain it.

I made this recipe today and changed it up a bit.  I used Trader Joe's soy chorizo sausage and their cauliflower gnocchi.  I couldn't find black salt and found that pink himalayan salt works the same and used that instead,  It was yummy!

I prefer hot breakfast, but I hate to cook in the mornings (especially to have to clean up afterward). Can anyone tell me how this recipe stores or freezes?

https://www.youtube.com/watch?v=E8EFvjI_faU

Scrambled Eggs made from Chickpeas make these Vegan Breakfast Burritos a delicious grab n go meal for those busy mornings. A taste of New Mexico in every bite!

Vegan Breakfast Burrito Recipe  --  https://bnve.co/veg-eggs

My George Foreman Grill -  https://amzn.to/2Im8LCn

Chickpea Flour -  https://amzn.to/2Kjvkua

Kala Namak Black Salt - https://amzn.to/2UFgwtz
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Skip the hard work and try this Sheet Pan Vegan Breakfast Burritos recipe. It&#39;s quick, filling, and freezer-friendly. Gluten-free, Oil-free option.

Sheet Pan Vegan Breakfast Burritos

tofu

yeast

onion powder

turmeric

salt

plant milk

avocado oil

Black pepper (to taste)

medium red or Yukon gold potatoes (1/2” dice)

chili powder

vegan breakfast sausages

vegan cheddar cheese

baby spinach

cremini mushrooms (sliced)

mozzarella cheese

chunky salsa

red bell peppers (diced)

jalapeños (sliced (seed removed for mild heat))

avocado (sliced (optional))

basil

sundried tomatoes

dairy-free pesto

Prep: Preheat the oven to 425F. Set a 9” loaf pan and large baking sheet aside

Tofu Scramble: Crumble the tofu into the loaf pan, and add the nutritional yeast, garlic powder, onion powder, 1/4 teaspoon of salt, oil, and plant milk over top. Mix well, until all of the turmeric has dissolved and the scramble is light yellow.- TexMex variation: Use 1/3 cup of your favorite salsa instead of plant milk- Pesto variation: Add the dried basil and sun-dried tomatoes to the scramble as well

Breakfast Potatoes: Add the diced potatoes to a large bowl and toss with paprika or chili powder, onion powder, garlic powder, salt, and oil. Mix well and spread evenly across 2/3 of the baking sheet.

Add-Ins: Add the remaining ingredients to the other third of the baking sheet- Classic: Spread the breakfast sausage across the baking sheet- Spinach &amp; Mushroom: Add the mushrooms to the bowl used for the potatoes and drizzle with oil; mix well and place on the baking sheet.- TexMex: Add the bell pepper and jalapeños to the bowl used for the potatoes and drizzle with oil; mix well and place on the baking sheet

Bake: Place the baking sheet on the top rack of the oven and the tofu scramble in the middle rack. Bake for 15 minutes, then flip the potatoes and mix the tofu scramble. Return to the oven and bake for an additional 15-20 minutes, until the potatoes are crispy- Cheese: If using, sprinkle shredded cheese over the tofu scramble and return to the oven for the second half of the bake time. Mix the melted cheese into the scramble before assembling the burritos- For Classic &amp; Mushroom variations: Remove the sausage and/or mushrooms from the baking sheet after the first 15 minutes of cooking so they do not overcook.

Warm the Tortillas: Lightly coat each tortilla with a spritz of water, stack them, and place on a baking sheet. Warm in the oven for the last 2-3 minutes of baking so they are easier to work with.

Assemble each burritos as follows; each recipe makes 4-6 burritos- Classic: Tortilla + breakfast sausage + spinach + tofu scramble + potatoes + hot sauce (optional)- Spinach &amp; Mushroom: Tortilla + spinach + tofu scramble + mushrooms + potatoes- TexMex: Tortilla + sliced avocado + tofu scramble + peppers + potatoes + hot sauce (optional)- Pesto: Tortilla + 1 tbsp pesto + spinach + tofu scramble + potatoes

Serve: Enjoy the burritos immediately, or wrap in tin foil and store in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat burritos in the oven or toaster oven at 350F for 30-45 minutes if refrigerated, or 60-70 minutes if frozen.

Nopalitos, black beans, thin-sliced new potatoes, avocado, red chile sauce, and yes, crumbled tofu all wrapped up in a soft flour tortilla... High Protein Vegan Breakfast Burritos are loaded with the flavors of the southwest, and full of nutrients! What a great way to kick start your day!

High Protein Vegan Breakfast Burritos

potatoes (thinly sliced)

nopales (fresh if possible, diced or sliced)

black beans

extra firm tofu ((see notes))

garlic (minced)

cumin

sea salt and fresh ground pepper

avocado (cubed)

cilantro leaves (coarsely chopped)

Hatch red chile sauce (or your favorite salsa)

burrito sized tortillas

Get everything prepped ahead of cooking.&nbsp;

Add a tablespoon of coconut oil to 2 saute pans over medium-high heat. Add the thin-sliced potatoes to one, and the nopales to the other. Saute the potatoes until golden brown on the edges and tender.&nbsp;

Saute the nopales until they give up their liquid and it is evaporated. They should be tender and beginning to brown. Scrape the nopales to one side, and add the tofu. Using a potato masher or pastry cutter, break the tofu apart into crumbles. continue cooking until they begin to brown and the texture resembles ground meat.

Add the tender potatoes and the black beans to the tofu and nopales. Season with garlic and cumin, salt and pepper. Cook an additional 4 to 5 minutes to let the flavors combine.

Warm the red chile sauce (or salsa) and tortillas. Wrap the sautéed mixture along with the avocado, warmed red chile sauce (or salsa), and cilantro in a warm tortilla. Enjoy!

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Top 3 vegan breakfast burritos recipes from across the web

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Sheet Pan Vegan Breakfast Burritos

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