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Vegan Breakfast Burrito
Lisa

Vegan Breakfast Burrito

A meal that is fast, inexpensive, simple, and customizable!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Breakfast, gluten free, Main Course, vegan
Cuisine: American
Ingredients Method

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.

Method
 

  1. Clean and dice all the fresh vegetables and set aside.
  2. 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.
  3. In a medium size mixing bowl, add the flour, spices, mustard, baking powder, vinegar, almond milk, and water. Stir until well combined.
  4. Preheat oil in a medium size skillet on medium low heat.
  5. Once the pan is hot enough pour all the batter into the pan and let it cook for a few minutes.
  6. The edges will start to turn brown and you will notice the batter will start to resemble a pancake.
  7. 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.
  8. If the batter pancake does not stay together while flipping, do not worry, just flip everything to cook on the other side.
  9. 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.
  10. 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.
  11. 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
  1. Pick your favorite burrito shell to serve this breakfast burrito in and warm it up in the microwave or a toaster oven.
  2. This needs to be done so that the shell is more pliable when folding into a burrito.
  3. Spoon on the burrito filling in the center of the warmed up shell.
  4. Sprinkle on the shredded vegan cheese if you have any.
  5. Add the freshly diced tomatoes on top.
  6. Pour your favorite salsa on top.
  7. Dollop your favorite aioli on top and tuck in the ends and roll the shell up over the filling.
  8. Place on a plate and cut in half and serve with a side of potatoes.