Make Ahead Vegan Breakfast Burritos

Meal prep is incredibly useful for making life easier and when you’re in a rush. These make ahead freezer breakfast burritos are a perfect wholesome breakfast to have on hand. Just pop in the oven for 20 minutes, get ready for your day, and head out the door!

Ingredients:

  • 8 whole grain wraps (I personally like the Ezekiel sprouted grain wraps)
  • 1/2 cup yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 1/2 cups zucchini, diced
  • 2 cups mushrooms, diced
  • 1 cup kale, finely chopped
  • 2 350g block extra firm tofu, crumbled
  • 1/2 cup unsweetneded, non-dairy milk
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp paprika
  • 1 tsp turmeric
  • salt and pepper to taste

 

Directions:

  1. Sautee onions and garlic in a large pan or pot with some water or coconut oil for about 2 minutes.
  2. Add the bell peppers and zucchini and sautee for about 7 minutes.
  3. Add the mushrooms and sautee for a few minutes until all of the veggies are soft. You are welcome to use different veggies and get creative.
  4. When the veggies are soft, add the kale and stir. Cook enough just to wilt the kale, so not to overcook it.
  5. Add the crumbled tofu and stir. Add the spices and almond milk, and stir for about 2 minutes, just to combine.
  6. Divide the mixture evenly between 8 wraps (the recipe may make a different amount depending on the size of your wraps and how much you stuff them).
  7. Wrap the burritos in tin foil. Store in the freezer.
  8. When ready to eat bake at 450 degrees F for 20 minutes with the foil on. Or you can take the foil off and cook in the microwave for few minutes. Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s