One of my fondest memories of New Mexico is sitting on the back of a pickup truck on a clear, crisp October morning, chasing a hot air balloon, and eating yummy homemade breakfast burritos.
So when I asked my dear readers what they would like for me to make next, and someone suggested Vegan Breakfast Burritos …. I knew this recipe was it.
Traditionally, breakfast burritos are flour tortillas filled with scrambled eggs, hash brown potatoes, bacon or sausage, and some kind of salsa or chile sauce.
They make a perfect “grab n go” food for when you’re on the run and the nice thing about this recipe is how versatile it is.
For example, you could easily use oil-free Pita Pockets instead of a flour tortilla. Or you can use your favorite salsa instead of my Easy New Mexican Red Chile Sauce.
For the ‘bacon’ in this recipe, I used some smoky Tempeh Strips by Lightlife Foods, but you could just as easily use my Tofu Bacon, Mushroom Bacon, or even my Breakfast Sausage Cauliflower Crumbles.
For the potatoes, you could shred a leftover baked potato, cook up some frozen hash browns, or brown some prepackaged “Simply Potatoes” on your George Foreman grill like I did.
So many options!
But the eggs have always been the tricky part. I’ve made a Tofu Scramble before, and it was ‘ok’ but I know many of you avoid soy, so I had to find another alternative and was surprised when I came across Vegan Egg recipes made from Chickpea Flour.
Intrigued, I tried this recipe from nestandglow.com and was shocked as to how easy they were, and how much they reminded me of eggs! I was amazed! So I tweaked the recipe a bit for my own taste and the following recipe is the result. So thanks N&G! Great recipe!
I will say there are a couple of ingredients you may have a hard time finding, so I will include links to Amazon below. As always, these are affiliate links so if you buy I will get a small commission at no extra cost to you.
Chickpea Flour – made from ground up chickpeas, look for these in your section of the grocery store that has Bob’s Red Mill Products, or use the Amazon link below.
Black Salt – also known as Kala Namak, starts out as Himalayan Pink Salt or sodium chloride and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the harad fruit which contains sulfur. This is what gives the recipe it’s ‘eggy’ flavor.
Ok, on to the recipe.
Vegan Breakfast Burritos with Chickpea Eggs
First, decide on all the other ingredients before we start making the Vegan Eggs. Whole Foods carries a oil-free Pita Bread you could use in place of the tortilla, or you could make it a breakfast bowl with no bread at all.
If you want to make my Red Chile Sauce (highly recommended), do that now or choose your favorite salsa or hot sauce.
Prepare your potatoes unless you have some leftovers in the fridge.
And choose your meat substitute unless you want your Vegan Breakfast Burritos completly meatless – and that’s fine too.
Ok on to the eggs.
On your stove, heat 1 cup of water until it’s just simmering.
In a small bowl, whisk the chickpea flour, nutritional yeast, and all the spices EXCEPT the black salt until mixed thoroughly.
Add 1/2 cup of water to this flour mixture and whisk until smooth. Slowly pour this into the hot water on the stove and stir frequently over med-low heat for the next 5 minutes.
Now we simply pour this mixture into a shallow, 8″ x 8″ square baking dish and refrigerate for about an hour.
There are videos of people pouring this directly into a hot frying pan and ‘scrambling’ it like eggs, but I’ve seen what that does if you do not have a non-stick pan and it looks messy. I like the method used by the recipe I linked above as it’s a lot less messy, there’s nothing to stick, and the texture is spot on.
While we’re waiting you can decide on what kind of veggies you like scrambled in your eggs. I used about 1/4 cup of diced onions, 1/4 cup of diced bell pepper, a clove of minced garlic, and a 4oz can of chopped green chiles.
I added all my veggies to a small frying pan with about 1/4 cup of veg broth. Saute until softened. Then, when the eggs are set and the hour has passed, fold the eggs into your veggies. They should easily slide out in one big square. Use a fork, spatula, or potato masher to mash the eggs into their traditional scrambled shape.
And now, we add 1/2 tsp of the black salt. It loses its egg flavor very quickly, which is why we wait until the end.
Mix thoroughly and then assemble your burritos. I have to say, these Vegan Scrambled Eggs are the closest thing to the original that I have tried. So if you are just starting out on this Plant-Based Journey – and miss scrambled eggs, or have a spouse you want to impress – give this recipe a go.
And if you DO, please leave those comments. See ya next week.
Vegan Breakfast Burritos with Chickpea Eggs
- Author: Brand New Vegan
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Prep Time: 1 hour
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Cook Time: 15 min
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Total Time: 1 hour 15 minutes
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Yield: 2-3 Servings
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Category: Breakfast
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Method: Stovetop
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Cuisine: American, Vegan
Description
Scrambled Eggs made from Chickpeas make these Vegan Breakfast Burritos a delicious grab n go meal for those busy mornings. A taste of New Mexico in every bite!
Ingredients
Burritos
- flour tortillas or pita pockets (optional)
- shredded potatoes or hash browns
- meat sub of your choice
- salsa or chile sauce of your choice
Vegan Eggs
- 1 cup hot water
- 1/2 cup chickpea flour
- 2 Tbs nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 1/2 cup water
- 1/4 cup onion
- 1/4 cup bell pepper
- 1–2 cloves minced garlic
- 1 can chopped green chile (4 oz)
- 1/4 cup veg broth
- 1/2 tsp black salt (kala namak)
Instructions
- Prepare red chile sauce if using along with potatoes and meat substitute, set aside.
- In a small saucepan, heat 1 cup of water until just simmering
- In small bowl, whisk the chickpea flour, nutritional yeast, and all the spices EXCEPT the black salt until mixed thoroughly.
- Add 1/2 cup water to flour mixture and whisk until smooth
- Pour this into the pan of hot water on the stove and stir frequently for 5 minutes over med-low heat
- Pour into 8″ x 8″ shallow baking dish and refrigerate 1 hour
- After the eggs have set for 1 hour in the fridge, saute the onion, pepper, garlic. and chiles in the veg broth until softened.
- Fold in the egg mixture and break apart with a fork, spatula, or potato masher
- Add the black salt last and stir until mixed thoroughly
- Assemble burritos by adding eggs, meat-sub, potatoes, and salsa to a tortilla and roll.
Notes
Tips Are Always Welcome!
Recipe adapted from Nest and Glow
Keywords: vegan breakfast burritos, vegan chickpea eggs
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