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Magic Mark’s Heavenly Vegan Breakfast Burritos—Two Ways

Vegan breakfast burrito in all its glory

Vegan breakfast burrito in all its glory

I’ve been on a hiatus for a few weeks for work, and sadly have neglected the Doctor Vegan site as a result. But, after three countries, two hemispheres, and a harrowing experience driving a 10 seater van on the left side of the road in a torrential downpour, I’m back home in California!

My first trip was for three weeks to Micronesia. After a 15 hour return flight, I landed back at chaotic LAX airport at 5am on a Saturday morning. My loving boyfriend picked me up and brought my red-eye bedraggled self home for a long morning nap. I awoke a few hours later to the heavenly smell of sautéing onions, potatoes, and spices—Mark was making me breakfast burritos from scratch.

The day before, in anticipation of my arrival, he had meticulously purchased all the items necessary to make the most awesome vegan breakfast burritos ever, knowing that there is almost nothing in life that makes me (and my belly) happier than burritos in breakfast form. That morning, the creation consisted of a multi-grain tortilla blanketing fried potatoes, onions, bell pepper, black beans, scrambled tofu and spices, salsa, guacamole, vegan sour cream, and vegan nacho cheese. It was practically perfect, in every way. Nearly overflowing with tasty perfection, in fact.

avocados

The start of fresh guacamole from scratch.

Raw ingredients

Getting ready to cook

But the burrito dream didn’t end there. On day two, Mark whipped up an entirely different burrito—this one stuffed with lentils, brown rice, vegan ‘chicken’ strips, almond herb ‘cheese’, and guacamole (because it just aint a burrito without guacamole). The ultimate homemade savory breakfast burrito. For the next four—that’s right FOUR—days, we continued reliving our breakfast burrito dream until finally, after nearly a week, we had used up all the ingredients. Six days in a row of homemade vegan breakfast burritos has to be close to some kind of record.

Sauteing sweet potatoes and peppers.

Sauteing sweet potatoes and peppers.

Tofu after adding seasoning and some water.

Tofu after adding seasoning and some water.

Today, I present to you the ingredients and instructions for how to prepare these magical hand-held belly-pleasing burritos in your own home. There are a million variations you could try—here I only present to you two main options, with a few suggestions for substitutes or additions (e.g., on day 3 we added sweet potatoes to the mix—highly recommended!). But let these recipes be your raw material to create your own burrito magic, and whatever you end up stuffing them with, I hope you thoroughly enjoy! It’s hard to compare any restaurant version to these labors of love—if you put in the effort, you will not be disappointed.

Mm, mm get in my mouth!

Mm, mm get in my mouth!

For both of these burrito recipes, keep in mind that the quantities are highly adaptable, depending on how many burritos you want to make (and/or how many days you want to eat breakfast burrito filling—which, if you are me, could be infinite)

Breakfast Burrito #1—The Everything Scramble

This was my hands-down favorite, and it’s so versatile. With a little bit of everything, this burrito means business.

Filling Ingredients:

– Olive oil (or coconut oil, vegan butter, etc)

– Two medium potatoes (e.g. red, russet, sweet potatoes, or a mix), chopped into small cubes

– 1 bell pepper, diced

– ½ package of organic tofu (softer tofu will crumble into more of a scramble which works well here, while firm tofu will be more cubed), chopped into small cubes

– 1 small onion or ½ large onion, diced

– 1 can black beans, rinsed and drained

– ½ tsp turmeric, ¼ tsp cumin, pinch of paprika, salt and pepper to taste

 

To top it off:

– Fresh salsa (or tomatoes, onions, chili, cilantro, seasoning)

– Guacamole (store-bought, or fresh avocado with lime juice, cilantro, seasoning–Mark made fresh, just sayin’)

– Vegan cheese (Mark used Follow Your Heart nacho cheese, but you could use any type of cheese you prefer, or be adventurous and make your own! Here are two nacho cheese; ideas here and here), sliced or shredded

– Vegan sour cream

– Multigrain wraps (we like Udi’s Multigrain wraps, but you could go with gluten-free, or whatever you prefer)

 

Directions:

  1. Heat 1-2 tbs of olive oil or other preferred oil in large pan. Add diced potatoes and onions* and sauté until tender on med heat. Add black beans and heat until warmed through.
  2. In a separate pan, cook tofu on medium heat with a bit of olive oil, add water as necessary. Add the spices, salt and pepper. Once the tofu has cooked for a few minutes, you can add it to the potato and onion mixture if you want. Add more seasoning to taste.
  3. Turn off burner. Now is where you set up your burrito station: have the wraps, cheese, salsa, guacamole, and sour cream ready to go like an assembly line. Fill each wrap with a few spoon fulls of the potato/tofu filling, then top with each of the add-ins.
  4. Now just, Wrap, Eat, and Smile. If you wish, once you wrap the burrito you can heat it for a minute or two on the pan to warm the outside as well as the inside—but if this takes too much patience, by all means just go for that first bite!

*When sautéing the filling, you could easily add in other vegetables (mushrooms and spinach come to mind) to the mix as desired—chunkier vegetables should be added earlier in the process, while leafier vegetables should be added near the end. Enjoy!

 

Breakfast Burrito #2—Savory Satisfaction

This is Mark’s version of what we call the ‘super savory’ lentil breakfast burrito from the Vegan Joint. This is a burrito that will grow some hair on your chest (figuratively), and is really an any-time-of-day burrito.

Ingredients:

– ½ onion

– ½ bell pepper

– 1 cup cooked lentils (brown, preferably, but any will do)

– 1 cup cooked brown rice (or your favorite type of rice)

– Vegan ‘chicken’ strips (Mark used the Beyond Meat grilled chicken strips; alternatively you could use tempeh or your favorite meat substitute—something that has firm chewy texture)

– Vegan cheese (for this burrito, Mark used Lisanatti garlic-herb almond cheese), sliced or shredded

– Guacamole (of course!)

– Salt and pepper, to taste

-Optional—vegan sour cream and/or salsa

 

Directions:

  1. Super easy! Heat a bit of olive oil in a large pan and warm chicken strips for a few minutes over med heat
  2. Add lentils and brown rice (pre-cooked) and continue to cook until heated over med-low heat; add seasoning as necessary (and hot sauce if you like that sorta thing)
  3. Time to wrap! Put savory filling into wraps, top with vegan cheese, guacamole, and vegan sour cream and salsa if desired. Scrumptious! Again, feel free to add veggies if you like, and to heat the filled wrap in the pan.

May the food be with you!

-Doctor Vegan

Beautiful creation.

Beautiful creation.