If you are looking for some meatless breakfast ideas, look no further–this recipe for vegan breakfast burritos is both delicious and easy!
Although I am not vegan, I do love to find tasty plant-based recipes. I try to only eat animal proteins once a day in an effort to cut back. This was all brought about by watching some crazy food documentaries on Netflix that kind of scared me into a more plant-based diet! You can read more about my Netflix food documentary recommendations here if you are interested. I promise they are not that scary, just great eye-openers.
I also love these vegan breakfast burritos because they fit in a clean eating diet fairly well depending on the type of tortilla you use and whether you chose to use cheese, vegan cheese, or no cheese. You can really make them however you want. You can also add in whatever veggies you want, or even some vegan sausage.
The vegan eggs in the recipe are not my favorite on their own. They are good in a scramble, or, like most tofu dishes, best when mixed with something else. But in these vegan breakfast burritos, the flavor of the sweet potato and onion really give the “eggs” a nice flavor.
Great for Camping!
These vegan breakfast burritos are also the perfect food to make before a camping trip. I don’t know about you, but I HATE cooking when we are camping. I like to do as much as I can beforehand so I don’t have to stress about chopping, prepping food, or cleaning dishes. I prefer to enjoy my time relaxing rather than working. I like to build my burritos and wrap them up in foil (this recipe will give you about 4 burritos, maybe 5), put them in a ziplock, refrigerate until we leave, and then into the cooler they go! You can also make them ahead of time and freeze them.
Since the burritos are vegan, you don’t have to worry as much about the temperature of the food. It still shouldn’t be ignored–you don’t want your food to grow bacteria–but I feel confident storing them in a cooler until I am ready to warm them up. If you are camping, you can do what I do and toss them on the fire directly, or you can heat them up over a BBQ. If you are at home, I suggest reheating them in the oven.
Give these vegan breakfast burritos a try and let us know how you liked them, or what you did to customize your burritos! We would love to know!
Looking for more vegan recipes?? Check out this site!
Want a vegan dessert? This is my FAVORITE fudge!
Vegan Breakfast Burritos
Ingredients
- 1 sweet potato
- Olive oil about 2 tablespoons
- ½ teaspoon Cinnamon
- ½ teaspoon Paprika
- Large tortillas I like gluten-free
- 1 8- oz pack of firm tofu
- 1 teaspoon Nutritional yeast
- ½ teaspoon Turmeric
- 3 - 4 cups uncooked spinach
- ½ white onion
- Salt and pepper
- 1 Avocado
- Vegan cheese optional
Instructions
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Preheat oven to 350°F. Cube your sweet potato into ½ inch cubes. Toss with 1 tablespoon olive oil, a pinch of salt, ½ teaspoon cinnamon, and ½ teaspoon paprika. Bake for about 20 minutes. Check midway through the cooking time and toss so they cook evenly.
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Chop half a white onion and saute in a little bit of olive oil. I never measure but instead use just enough to keep them from sticking. After your onions are translucent, add in spinach and heat just until the spinach is wilted. Remove from heat and set aside.
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Start to make the “eggs.” Drain and pat the tofu with paper towels, making sure it’s really dry. Using your favorite cooking oil, lightly oil a medium sized pan. Crumble the tofu into the pan. Sprinkle in nutritional yeast (this is where the flavor comes in) and turmeric (this is what gives it the color). Add salt and pepper to taste.
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Once your potatoes, spinach, and eggs are ready, you can assemble your burritos. Put the desired amount of each ingredient into your tortilla and roll it up! You can also add in some avocado, salsa, or cheese of your liking. If you are adding cheese (especially vegan cheese), I suggest rolling the burrito, patting it with just a little water, and putting it in the oven to melt the cheese. The water will keep your tortilla soft. Note, when I have made these in the past I had no problem rolling them, however when I made them recently I put the tortillas in the fridge before making them and that made them impossible to roll! They became more like scramble bowls so make sure you don't put your tortillas in the fridge!
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Enjoy now or freeze for later!
