Freezer Vegan Breakfast Burritos

theeburgerdude.com

Heather Hartzell

6 to 8 Flour Tortillas

Vegan Cheese Shreds as much as you like

subheading: Home Fries:

1.5 pounds russet potatoes about 3 medium sized spuds

Nutritional Yeast to taste

Onion Powder to taste

Garlic Powder to taste

Smoked Paprika to taste

Salt and Black Pepper to taste

Fresh chopped chives optional

subheading: Tofu Scramble:

16 oz. package of super firm tofu

1 to 3 tsp of Adobo Seasoning*

2 Tbsp nutritional yeast

½ tsp turmeric

¼ to ½ cup vegan cream cheese

¼ to ½ cup unsweetened plant milk if needed

Salt and Pepper to taste

Black salt to taste

subheading: TVP Breakfast Sausage:

1 cup TVP

1 cup vegan beef broth or veggie broth

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp smoked paprika

1 tsp ground sage

1 Tbsp brown sugar

2 Tbsp nutritional yeast

½ tsp dried oregano

¼ tsp crushed fennel seeds

½ tsp dried thyme

1 Tbsp soy sauce

1 Tbsp maple syrup

1 Tbsp blackstrap molasses

2 Tbsp neutral oil

subheading: Veggies:

1 red bell pepper diced

1 green bell pepper diced

1 to 2 jalapeños diced, remove seeds for less spicy

½ large onion diced

subheading: Avocado Tomatillo Salsa:

10 tomatillos

2 avocados

3 jalapeños

1 bunch of cilantro

3 limes

4 to 5 cloves garlic

Salt & pepper to taste

subheading: Peri Peri Mayo:

1 cup vegan mayo

½ cup Trader Joe’s Peri Peri Sauce

Seasonings to taste

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