Meal Prep Vegan Breakfast Burritos PLUS My Gluten-Free Tortillas!

soyrizo

🥗Healthier: mushroom chorizo

💰Cheaper: spiced lentils

Mushroom chorizo is lower in fat and calories, while lentils are budget-friendly and protein-rich.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: brewer's yeast

Ground flaxseed adds fiber and omega-3s, while brewer's yeast is often cheaper.

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: pita bread

Whole grain tortillas offer more fiber, while pita is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

Start by making the almond flour tortilla.

In a mixing bowl, combine 1 cup almond flour, 1/2 cup tapioca starch, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon xanthan gum.

Whisk the dry ingredients until well combined.

Add 1 cup of cold tap water to the dry mixture and whisk until the batter resembles thin pancake batter.

Heat a skillet over medium heat and spray with cooking spray.

Pour in about 1/3 cup of the batter and tilt the skillet to spread it into a larger circle.

Cook the tortilla for about 4 minutes per side, flipping when the edges start to lift and bubble up.

Transfer the cooked tortilla to a cooling rack and repeat until all batter is used.

Chop half of a butternut squash into roughly 1-inch cubes and place on a baking tray.

Lightly oil the squash with cooking spray or about 1 teaspoon of neutral oil.

Season the squash with 2 tablespoons of minced fresh rosemary, 1/2 teaspoon dried sage, a generous pinch of salt, and black pepper.

Toss the squash to coat it evenly with the seasonings.

Preheat the oven to 375°F and roast the squash for about 30 to 35 minutes until soft and fork-tender.

Prepare a tofu scramble (not shown in detail in the video) and add an eggy sauce to it.

Stir the sauce into the tofu scramble and cook as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens