Pre-heat oven to 400°F
Chop potatoes and onion, place in cooking pan, mix with oil and seasoning, cook for 20 minutes.
Chop tempeh in small, half inch pieces. In a saucepan, add ingredients of Vegan scrambled "eggs" and cook on medium for 10 minutes.
Remove stem from collard greens. Chop tomato and avocado. Assemble burrito as seen in image below.
Serve with potato hash and enjoy!