Breakfast Burrito Vg Recipe
SCRAMBLED VEGAN EGGS, VEGAN CHEESE, VEGAN SAUSAGE, ONION, GREEN PEPPER WRAPPED IN A FLOUR TORTILLA. SERVED WITH HOUSE-MADE GUACAMOLE & RANCHERO SAUCE. SERVED WITH YOUR CHOICE OF POTATOES.
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Ingredients
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Burrito Filling
Guacamole
Ranchero Sauce
Potatoes (choice of side)
Method
Burrito Filling
- 1
Prepare the Vegan Eggs
Crumble the firm tofu into a bowl. Add turmeric powder and nutritional yeast, and mix well to combine. This will give the tofu a yellow color and cheesy flavor.
- 2
Cook the Vegetables
In a non-stick skillet, heat a little oil over medium heat. Add the diced onion and green bell pepper. Sauté for about 5 minutes, until they are soft and slightly caramelized.
- 3
Combine Ingredients
Add the crumbled tofu mixture and vegan sausage to the skillet. Cook for an additional 5-7 minutes, stirring occasionally until heated through and slightly crispy.
Guacamole
- 4
Ranchero Sauce
- 5
Prepare the Ranchero Sauce
In a saucepan, heat a bit of oil and add the diced onion and minced garlic. Sauté until the onion is translucent. Add the canned diced tomatoes, cumin, chili powder, and salt. Simmer for 10-15 minutes.
Potatoes (choice of side)
- 6
Prepare the Potatoes
In a bowl, toss the cubed potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until golden and crispy.
Assembly
- 7
Assemble the Burritos
Take a flour tortilla and spoon a generous amount of the filling in the center. Fold the sides over and roll it up tightly. Repeat with the remaining tortillas.
- 8
