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Vegan, Gluten-Free Breakfast Burrito

Course Breakfast, Brunch
Cuisine Gluten Free, Plant-based, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Humans

Ingredients

Vegan scrambled "eggs"

  • 1 cup Organic Tempeh
  • 1/4 cup Filtered Water
  • 1/4 cup Nutritional Yeast
  • 1/2 tsp Tumeric (optional)

Burrito

  • 2 leafs of Collard greens or swiss chard
  • 1 Organic Tomato
  • 1 Avocado
  • 1/2 cup Organic Sprouts

Potato hash

  • 2 large Organic Potatoes
  • 1/2 red Onion
  • 1 tbsp Olive oil (optional)
  • Seasoning to taste

Instructions

  1. Pre-heat oven to 400°F

  2. Chop potatoes and onion, place in cooking pan, mix with oil and seasoning, cook for 20 minutes.

  3. Chop tempeh in small, half inch pieces. In a saucepan, add ingredients of Vegan scrambled "eggs" and cook on medium for 10 minutes.

  4. Remove stem from collard greens. Chop tomato and avocado. Assemble burrito as seen in image below.

  5. Serve with potato hash and enjoy!