Description
Meal prep vegan breakfast burritos with this simple sheet pan recipe! Roasted veggies and a vegan egg patty cooked all in one pan!
Ingredients
Vegetables
- 1/2 cup yellow onion
- 1 sweet potato, small diced (2–2 1/2 cups or 250g)*
- 1 red bell pepper, small diced*
- 1 cup cremini mushrooms, small diced (75g)*
- 1/4 tsp salt
- 2 tsp tamari (or soy sauce)
Vegan Liquid “Egg” (makes 600 ml)
- 220 g firm tofu (can use soft tofu, see notes if using extra firm)
- 1 cup chickpea flour (100 g)
- 1/4 cup nutritional yeast (15 g)
- 3/4 tsp kala namak
- 3/4 tsp garlic powder
- 3/4 tsp turmeric
- 1/2 tsp salt
- Pinch of black pepper
- 1 1/2 cup plant milk, unsweetened (can use water but plant milk provides a richer taste)
Additional Burrito Ingredients
- 8 whole wheat large tortillas*
- Vegan queso
- 2 –3 cup spinach, packed*
- Crispy tempeh bacon, optional
- Refried beans, optional
- Salsa of choice, optional
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 425 F and line a baking sheet with parchment paper (make sure a bit of excess paper goes up the sides of the pan to contain the liquid “egg” later).
- Chop the vegetables. You can leave the skin of the sweet potato on if desired just make sure to give it a good wash. Chopping everything (especially the sweet potato) quite small will ensure that it cooks through.
- Toss the chopped vegetables with tamari and salt. Spread them evenly on the prepared baking sheet.
- Bake the vegetables for 20 minutes. Meanwhile, prepare the liquid “egg”.
- Add all of the ingredients for the vegan “egg” to a blender. Blend until smoothly combined.
- After the vegetables have cooked for 20 minutes. Take them out of the oven, stir, and spread back into an even layer. Pour the liquid “egg” over the vegetables and spread evenly. Give the pan a gentle shake to help the egg spread and bake for an additional 15 minutes until dry on top. The edges will likely have a bit of browning on them and the “egg” might have started to pull away from the sides of the paper. If you are using a smaller baking tray and have a thicker layer of “egg” you may need to bake for a little longer.
- Remove the tray from the oven and allow to cool fully before building your burritos (if you will be freezing them all). If you will enjoy them right away, allow to cool 5-10 minutes before slicing.
- Slice the sheet pan veg and “egg” into 8 rectangles and lay out 8 large tortillas. I spread vegan queso in the centre of the burrito, lay an “egg” patty on top, add fresh spinach, and roll up my burrito. Feel free to fill the burritos with any other ingredients you choose. Seal them by placing them seam side down on a dry hot frying pan for 1-2 minutes. (Watch the video below for tips on how to roll and seal burritos)!
- If freezing the burritos, wrap them in parchment paper and/or aluminum foil. If they will be frozen for quite a while, adding a layer of aluminum foil will further protect them from frost. Place in a freezer safe bag or container for up to 2 months.
- To reheat from frozen, remove any aluminum foil and microwave on high for 2-4 minutes until warmed through. Reheat in an air fryer or convection oven at 400 F for 15-20 minutes (I keep the burritos wrapped in parchment paper so the outsides don’t get too crunchy). Or, reheat in your oven at 400 F for 30-40 minutes or until warmed through. Allow to cool slightly before enjoying.
Notes
Approximate Cost: the vegan liquid “egg” costs me $5.20 Canadian for 600 ml vs. over $10 for less than 600 ml store-bought vegan liquid egg. Using an equivalent number of chicken eggs would cost me, at minimum, just under $5. The egg with the veg costs me $8.10. And the total for a burrito with queso, the egg and veg patty, and spinach costs me roughly $14.45 or $1.80 per burrito.
If you use an extra firm or pressed tofu you may need to add a bit more plant milk or water to the liquid “egg” in order for it to be pourable. The liquid “egg” should not be too runny, it should have some body to it, but it should be easily pourable so it can spread across the vegetables easily. See the video below for reference!
The sheet pan idea for this recipe was inspired by my cousin’s husband Fraser who runs frasercooks! Check out his Instagram page for more from this plant based chef.
If you don’t have a blender you can make this recipe using just chickpea flour! Use 1 1/2 cup (150g) chickpea flour and 2 cups (473 ml) plant milk or water. Keep the ratio of the spices the same and whisk everything together in a bowl until smooth. Adding the plant milk a little at a time and whisking as you go helps to prevent any clumps of flour from forming. This version is slightly less soft than the version with added tofu but it still works nicely. The “egg” patty might crack a bit more on the surface as it bakes but this won’t cause any problems.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American, Canadian