Last Updated on April 13, 2022
This filling Vegan Breakfast Burrito makes for a fantastic savory breakfast, or lunch, or even dinner!
A meal that is fast, inexpensive, simple, and customizable!
What makes it so fast? Well I like to make and prep up all the fixings and the scramble ahead of time.
Keep everything in separate containers in the refrigerator for up to 3 days so that it is available to assemble your burrito.
In this breakfast burrito, I use my chick pea scramble, check out my post on the Vegan Chick Pea Scramble.
You will love how you can customize this breakfast burrito to everyone’s taste in your home.
Vegan Breakfast Burrito
Ingredients needed for the scramble filling
- Chickpea Flour – This flour will keep you full for hours with it’s fiber and high protein.
- Yellow Mustard – The simpler the better.
- Plain Unsweetened Plant Based Milk – I have used both almond and oat milk in this recipe.
- Water
- Baking Powder – This agent is needed to give the scramble the fluff of an egg.
- Apple Cider Vinegar – Needed to activate the baking powder for the fluff.
- Spices – Onion powder, salt, and pepper to taste.
- Turmeric powder – A spice that gives the scramble it’s color.
- Minced Garlic – Powdered garlic works just as well.
Add-ins for the burrito filling
- Peppers – My favorites are a mix of the sweet peppers, don’t limit yourself to just sweet peppers, try a mix of hot peppers in the filling.
- Mushrooms – Fresh or canned work and can be added to the top of the filling or in with the filling while cooking.
- Corn – I always add corn to my burrito’s, we love the texture and the taste.
Optional add in’s would be Spinach, fresh onions, and broccoli.
Toppings for the Vegan Breakfast Burrito
These are all optional, you can use all or pick your favorites.
- Aioli – Try one of my homemade aiolis!
- Vegan Shredded Cheese Alternative – Cheese or no cheese? I do not put a cheese on my burrito, but if you would like a cheese, use the cheese alternative of your choice.
- Salsa – Mild, medium, hot, or extra hot, the choice is up to you.
- Tomato – Freshly sliced and diced.
- Potatoes – Baked diced potatoes or hash browns would compliment these burritos, they can be a filling or served on the side.
At the bottom of this post is the printable recipe with the measurements and step by step instructions.
Preparing for the Vegan Breakfast Burrito
Clean and dice all the fresh vegetables and set aside.
Tomatoes 
Peppers 
Fresh Mushrooms 
Corn
If you have fresh mushrooms, fresh onions, potatoes, and peppers, I saute them in a separate medium fry pan with a little oil and on medium heat. Set aside when done.
In a medium size mixing bowl, add the flour, spices, mustard, baking powder, vinegar, almond milk, and 1/4 cup of water. Stir until well combined.
Preheat oil in a medium size skillet on medium low heat.
Once the pan is hot enough pour all the batter into the pan and let it cook for a few minutes.
The edges will start to turn brown and you will notice the batter will start to resemble a pancake.
Start to run the spatula along the edges and then slide it under the batter pancake, if this holds together it is time to flip.
If the batter pancake does not stay together while flipping, do not worry, just flip everything to cook on the other side
Once this batter pancake is flipped, let it continue cooking for a few more minutes, start to cut up the batter pancake with the spatula into bit sized pieces.
This will still be a little runny and stick to the spatula, but continue cooking and moving the pieces around until the batter no longer sticks to the spatula.
Add the sauteed vegetables, cooked corn, and any other add-ins you prefer and stir into the scramble and continue cooking until the scramble is slightly browned with a dry texture.
How to assemble the Vegan Breakfast Burrito
Pick your favorite burrito shell to serve this breakfast burrito in and warm it up in the microwave or a toaster oven.
This needs to be done so that the shell is more pliable when folding into a burrito.
Spoon on the burrito filling in the center of the warmed up shell.
Sprinkle on the shredded vegan cheese if you have any.
Next add the freshly diced tomatoes.
Pour your favorite salsa over the tomatoes.
Dollop your favorite aioli on top and tuck in the ends and roll the shell up over the filling.
Place on a plate and cut in half and serve with a side of potatoes.
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Vegan Breakfast Burrito
Ingredients
- 1 Cup Chickpea Flour
- 1/2 tsp Onion Powder
- 1/2 tsp Minced Garlic
- 1/4 tsp Turmeric
- 1 tsp Yellow Mustard
- 1/4 tsp Baking Powder
- 1 1/2 Tbsp Apple Cider Vinegar
- 1/2 Cup Unsweetened Plain Almond Milk
- 1/4 Cup Water
- 2 Tbsp Avocado Oil
- Salt and Pepper to taste.
Add In's
- 1/4 Cup Cooked Corn
- 1/4 Cup Mushrooms Fresh or canned.
- 1/4 Cup Bell Peppers Varity of colors.
Optional Add In's
- 1/8 Cup Fresh Onion
- 1 Handful Fresh Spinach
- 1/4 Cup Cooked Broccoli
Toppings for the breakfast burrito, pick all or choice your favorites.
- Salsa
- Shredded Vegan Cheese Alternative
- Tomatoes
- Potatoes Diced or hash browns.
- Aioli
- Burrito Shells Flour or corn.
Instructions
- Clean and dice all the fresh vegetables and set aside.
- If you have fresh mushrooms, fresh onions, potatoes, and peppers, I saute them in a separate medium fry pan with a little oil and on medium heat. Set aside when done.
- In a medium size mixing bowl, add the flour, spices, mustard, baking powder, vinegar, almond milk, and water. Stir until well combined.
- Preheat oil in a medium size skillet on medium low heat.
- Once the pan is hot enough pour all the batter into the pan and let it cook for a few minutes.
- The edges will start to turn brown and you will notice the batter will start to resemble a pancake.
- Start to run the spatula along the edges and then slide it under the batter pancake, if this holds together it is time to flip.
- If the batter pancake does not stay together while flipping, do not worry, just flip everything to cook on the other side.
- Once this batter pancake is flipped, let it continue cooking for a few more minutes, start to cut up the batter pancake with the spatula into bit sized pieces.
- This will still be a little runny and stick to the spatula, but continue cooking and moving the pieces around until the batter no longer sticks to the spatula.
- Add the sauteed vegetables, cooked corn, and any other add-ins you prefer and stir into the scramble and continue cooking until the scramble is slightly browned with a dry texture.
How to assemble the Vegan Breakfast Burrito
- Pick your favorite burrito shell to serve this breakfast burrito in and warm it up in the microwave or a toaster oven.
- This needs to be done so that the shell is more pliable when folding into a burrito.
- Spoon on the burrito filling in the center of the warmed up shell.
- Sprinkle on the shredded vegan cheese if you have any.
- Add the freshly diced tomatoes on top.
- Pour your favorite salsa on top.
- Dollop your favorite aioli on top and tuck in the ends and roll the shell up over the filling.
- Place on a plate and cut in half and serve with a side of potatoes.
