Vegan Bacon, Egg and Cheese Breakfast Burrito

Vegan comfort food! Easy to make from scratch vegan bacon and eggs wrapped and ready!

We are thrilled to participate in #brunchweek 2020 and contribute some vegan brunch favorites that are simple and delicious! I am sure you can find some “accidentally vegan” or easy-to-alter vegan brunches from the lovely ladies participating this week. Check them out!

I have never really loved fake bacon. it’s a bit too overpowering for me. this very simple recipe will give you all the meaty goodness of bacon, with out the overwhelming flavor. I never really want to get too close to meat substitutes, I just want yummy vegan food. this recipe is quick and easy and can be store for later and edited a million times over! you can make a mexican version, Italian version, spice is up, enhance with maple syrup, it’s really versatile!

bacon, egg, and cheese breakfast burrito

great for to make ahead and freeze or weekend brunch!

makes 4 vegan breakfast burritos

ingredients

tofu scramble:

1 cup firm tofu, drained

2 micro-zested garlic cloves

1 tsp black salt (the kind that smells like eggs!)

black pepper to taste

1 tbsp turmeric

1/2 cup of plant milk

extra filtered water (in case it’s thick)

olive oil for pan frying

bacon:

4 tbsp seitan fix

1/4 cup filtered water

2 tbsp liquid smoke

1 tbsp onion powder

1 tbsp garlic powder

2 tbsp nutritional yeast

four medium size tortillas

cheese sauce:

1 cup of raw cashew soaked overnight in 1.5 cups water or 15 minutes in a boiled in just-boiled water

1/2 cup water on hand (for consistency)

1 tbsp of nutritional yeast

recipe:

tofu scramble:

place your tofu in the center and use the back. of a fork to break up the tofu into a “scramble” before turning the heat to medium. once all broken add black salt, pepper and turmeric with a little olive oil and mix around with a wooden spoon until your tofu turns yellow and is coated by the herbs. add garlic. let cook until about 1/4 of the mixture starts to brown, lower temperature and add plant milk. if mixture gets thick, ass 1/4 cup of filtered water as a time to let tofu cook through and keep consistency of scrambled eggs. set aside.

bacon:

to make the vegan bacon, combine the seitan spices, and nutritional yeast until well blended. mix the water and liquid smoke together. you are going to have to use your fingertips and do this quickly, as it firms up. Your goal is to press it flat on a plate, and keep your finger print impressions in the mixture. If you want to add maple syrup, add a tbsp to the liquid mix. Also if you like smoky flavor a lot, you can double up. set aside for 30 minutes.

tortillas:

lightly sprinkle the tortillas with water and heat on both sides in a clean frying pan. cover and set aside.

cheese:

Drain and rinse the soaked cashews and add to high speed blender.

Add 1/2 the water and nutritional yeast to the blender and blend on high. Gradually add the rest of the water until you get the consistency you like.

Make sure to scrape. down the sides with a spatula half way through. Place in a container and set aside.

assemble:

In an open tortilla, spread cheese, spoon eggs on top of cheese, and add one slice of vegan bacon. roll into a burrito and place in a tight fitting glass serving tray. serve with fried potatoes, salsa, guacamole, and hot sauce! enjoy!

A little bit about LANA

A little background was something I figured you all would want before I advise you on “good food”! I have been vegetarian for 35 years, and vegan for nearly 8 of them. I am a 100% non-waivering vegan. I don’t do cheats, I don't turn my head, and I am wildly upset when I find out something isn’t vegan that I was brought to believe was. I am committed to the point this is almost religious for me. I recently got my diploma in vegan nutrition and am working on becoming a vegan chef.

Need help transitioning to becoming vegan, making meal plans, or need a vegan kitchen reset? I offer a free 30 minute consultation.