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.
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.
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.
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.
– 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)
- 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.
- 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.
- 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.
- 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.
– 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
- Super easy! Heat a bit of olive oil in a large pan and warm chicken strips for a few minutes over med heat
- 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)
- 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!
Hidden a few blocks away from the USC campus (though not so hidden for a lot of students!) is the 23rd Street Café, a little gem tucked humbly amongst the eclectic homes, apartments and storefronts of the University Park/West Adams neighborhood. From the outside, it looks somewhat like a convenience store, with a small bakery counter and refrigerated cases of drinks. But this café offers a lot more, and is particularly known for its Mexican-Indian fusion specialties like Tikka Tacos and Curry Burritos.
This is not a fully vegan or vegetarian restaurant; in fact, the menu is quite meat heavy. However, there are several vegan options to choose from and many more vegetarian, including a whole section of vegetarian thali plates (combination plates with multiple types of curries, rice, and sides). I came with friends, some of whom were not vegetarian, so the café offered a little something for everyone. One of my friends ordered the vegetable sandwich with avocado, but it came with mayonnaise so vegans be sure to check ingredients before ordering. I can see the appeal to USC students, since the menu has options ranging from burgers and burritos to curries and salads, plus a whole breakfast menu—all for remarkably low prices. L.A. weekly has highlighted its fusion fare, as has USC’s online newspaper the Neon Tommy.
I was a bit skeptical about the quality and health of the food, but I decided to be adventurous. I skipped the purely Mexican and Indian sections of the menu and ordered the Samosa Sandwich from the ‘fusion’ menu. My boyfriend chose the Aloo Gobi Burrito so we could try both (detailed food reviews below). There are ample healthy beverages to choose from, including a range of Yogi brand teas and bottles of Kombucha. Unfortunately, none of the desserts were vegan from what I can tell. This is a pretty no-frills café as far as the food goes. No brown rice, spinach tortillas, or black beans here, although the online menu lists a kale salad that is sometimes available. According to an interview with the owner, however, the sauces and fillings are all fresh made on site.
We decided to sit outside in the peaceful courtyard at the back of the restaurant. The interior had a decent ambiance though. It was clean and simple, just like what you’d expect from a neighborhood café, but with added accents like paintings of Gandhi on the wall. Super casual vibe, which I imagine would be a nice place to study (or take a study break!) if you are a student, or to do some writing or reading even if you’re not–lots of little tables where you can sit with a laptop, a coffee (the café serves espresso drinks), and maybe a big burrito.
You can read my food reviews below, but overall this place will satisfy a growling stomach, but it definitely doesn’t hit the health spot. Eating this food made me feel pretty guilty–it was heavy with oil, salt, and refined carbs. I also didn’t see anything organic on the menu, and I’m guessing they are using at least some lower quality or unhealthy oils to fry and saute foods with. Perhaps some of their other items on the menu (like the salads) would be an exception, but this is not the place to go when you are trying to eat a healthy whole foods diet. That said, if you are cruising around USC and you want a cheap, filling meal, or if you can’t decide between Mexican or Indian tonight, the 23rd Street Café has you covered. For a once-in-awhile craving, this is definitely a little spot to try out.
23rd Street Café, University Park
Individual food reviews:
Going into this I knew it was going to be indulgent, and indulgent it was. Two crispy fried vegetable samosas (filled mostly with potatoes) wedged between wheat bread, laced with mint and tamarind chutneys. Though it definitely wouldn’t qualify as particularly healthy (the wheat toast seems like a half-hearted attempt), this sandwich was definitely packed with flavor, texture, and fried tasty goodness. As a splurge, it was well worth the probably hefty amount of calories. I mean, how often can you find a sandwich stuffed with samosas??
Health: 1.5 out of 5 (if the bread was fried too it would be a 1; comes with lettuce, tomatoes, and whole wheat bread…but the fried samosas and starchiness are going to weigh you down)
Taste: 4 out of 5 (interesting, satisfying, a bit spicy)
Aloo Gobi Burrito
I was really excited at the prospect of this burrito. One of my favorite dishes when I visited India was aloo gobi (a spiced cauliflower and potato dish), so putting it in a burrito sounded pretty epic. Unfortunately, it didn’t live up to expectations. The aloo gobi just tasted like an insanely salty mush, and the rest of the burrito filling was mostly rice with some pinto beans mixed in. The burrito itself was definitely not the health-food variety of wrap, and probably contained a lot of fat as well as refined white flour. So basically, this is just a classic bean and rice burrito with a bit of salty veggies stuffed in. The other vegan fusion burrito on the menu is the Chole burrito, a mix of spinach, chickpeas, and burrito filling, which I would consider trying to compare.
Health: 1 out of 5 (oily, salty, starchy, with little to redeem itself except the bit of protein from pinto beans and slight bit of vegetables)
Taste: 1.5 out of 5 (I know its harsh, and other people might not be so picky, but a fusion burrito has to have a nice balance of flavors, and this just tasted like a salty bean and rice burrito. Fusion fail!)