Vegan Breakfast Burrito

The perfect, satisfying meal for those hungover Saturday morning breakfasts (or late lunches).

Done in 20 minutes

Serves 2

Mia Jacobs

Dish by Mia Jacobs

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Ingredients

I make this without fail once, maybe twice, a week. It's cheesy, easy and delicious, and comes together faster than you can say “damn I’m hungover, maybe I’ll get a Deliveroo”. You can thank me later. Enjoy!

Method

Preheat oven and cook hash browns according to packet instructions.

Place a frying pan over a medium high heat. Once hot, add the sliced mushrooms and fry until all the moisture has evaporated. Once they're dry turn the heat down then add the vegan butter and vegan 'nduja stir to coat the mushrooms. After a minute, add the grated garlic and fry for 30 seconds. Season with salt and pepper and remove from the pan.

In the same pan, heat some more vegan butter over a medium heat. Once melted, add the tofu crumbles and fry gently for a few minutes. Once it starts to turn a light golden brown, season with black salt (add less or more depending on how eggy you want it to taste!). Add some vegan cheese to the scramble and let it melt.

Combine the Sriracha and vegan mayo then spread over the wraps. Then load on the hash browns, cheesy scramble, 'nduja mushrooms, sliced avocado and spinach. Place the wrap onto a sheet of foil then roll it up and tightly wrap the foil around it to keep everything neatly packed inside. Enjoy!

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Mia Jacobs

Mia Jacobs

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