• 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.