3 Easy, Budget-Friendly Vegan Breakfast Burrito Recipes (Freezer-Friendly!)
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Recipes in this Video
3 recipes
Ingredients
- ●1 cup textured vegetable protein (TVP)
- ●2 cups vegetable broth
- ●1 tablespoon olive oil
- ●1 teaspoon garlic powder
- ●1 teaspoon onion powder
- ●1/2 teaspoon smoked paprika
- ●1/2 teaspoon cumin
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●4 medium potatoes, diced
- ●2 cups kale, chopped
- ●4 large flour tortillas
- ●1/2 cup salsa
- ●1/2 cup shredded cheese (optional)
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a saucepan, bring the vegetable broth to a boil. Add the TVP and let it soak for about 10 minutes until rehydrated. Drain any excess liquid.
- 3In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper.
- 4Spread the seasoned potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden and crispy, stirring halfway through.
- 5While the potatoes are roasting, heat a skillet over medium heat. Add the rehydrated TVP and sauté for about 5 minutes until slightly browned.
- 6Add the chopped kale to the skillet with the TVP and cook for an additional 3-4 minutes until the kale is wilted.
- 7Warm the flour tortillas in a dry skillet or microwave until pliable.
- 8To assemble the burritos, place a portion of the roasted potatoes, TVP, and kale on each tortilla. Add salsa and cheese if desired.
- 9Fold in the sides of the tortilla and roll it up tightly from the bottom to the top.
- 10Serve immediately, or wrap in foil to keep warm.
Equipment
saucepanbaking sheetskilletlarge bowlspatula
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 block (14 oz) firm tofu
- ●1 cup broccoli florets
- ●1 cup mushrooms, sliced
- ●1 tbsp olive oil
- ●1 tsp smoked paprika
- ●1/2 tsp turmeric
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●Salt to taste
- ●Pepper to taste
- ●4 large flour tortillas
- ●1/4 cup nutritional yeast (optional)
- ●Fresh cilantro for garnish (optional)
Instructions
- 1Press the tofu to remove excess moisture, then crumble it into a bowl.
- 2In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are browned and tender, about 5-7 minutes.
- 3Add the broccoli florets to the skillet and cook for another 3-4 minutes until they are bright green and tender.
- 4Stir in the crumbled tofu, smoked paprika, turmeric, garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.
- 5If using, sprinkle nutritional yeast over the tofu mixture and stir to combine.
- 6Warm the flour tortillas in a separate pan or microwave until pliable.
- 7Spoon the tofu scramble mixture onto the center of each tortilla, then fold in the sides and roll up tightly to form a burrito.
- 8Serve the burritos warm, garnished with fresh cilantro if desired.
Equipment
SkilletSpatulaBowlMeasuring spoonsMicrowave or pan for warming tortillas
Ingredients
- ●1 cup cooked seasoned rice
- ●1 cup refried beans
- ●1 medium delicata squash, halved and seeded
- ●2 tablespoons olive oil
- ●1 teaspoon chili powder
- ●1 teaspoon cumin
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●4 large flour tortillas
- ●1/2 cup shredded cheese (optional)
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the delicata squash in half lengthwise and scoop out the seeds.
- 3Brush the cut sides of the squash with olive oil and season with chili powder, cumin, garlic powder, salt, and black pepper.
- 4Place the squash cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
- 5While the squash is roasting, warm the refried beans in a saucepan over medium heat until heated through.
- 6Warm the seasoned rice in a separate pot or microwave until hot.
- 7Once the squash is done, remove it from the oven and let it cool slightly before scooping the flesh out with a spoon.
- 8In a large tortilla, layer the refried beans, seasoned rice, and roasted squash flesh. Add cheese if desired.
- 9Roll the tortilla tightly, folding in the sides as you go to create a burrito.
- 10Repeat with the remaining tortillas and filling.
- 11Serve the burritos warm, garnished with fresh cilantro.
Equipment
baking sheetsaucepanpotmixing spoonknifecutting board
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