This vegan breakfast meal prep takes under 1 hour and provides you with vegan breakfast burritos that you can put in the freezer for the entire week! I'll be meal prepping 2 different vegan burritos and showing you how to make a vegan and gluten free wrap.
More meal prep videos here! ➡️ • MEAL PREP
RECIPES
Almond Flour Tortillas - Makes 4
1 cup almond flour (blanched, fine ground)
½ cup tapioca starch
¼ tsp salt
⅛ tsp xanthan gum
1 cup water
1. Whisk together all dry ingredients in a large mixing bowl. Pour in the water and whisk again until a thin crepe-like batter forms. Make sure there's no lumps remaining.
2. Heat a large nonstick skillet over medium heat and give it a light spray of cooking oil. Pour heaping ⅓ cup portions of batter in the centre of the skillet and quickly tilt the pan in a circular motion to spread the batter as far as it can go to make a larger tortilla.
3. Cook on each side for 3 to 4 minutes, until the edges are lifted, it forms air bubbles and is slightly golden around the edges. Carefully lift from the skillet with a flat spatula and let cool on a wire rack.
Butternut Breakfast Burrito - Makes 2 (Double recipe to make 4)
2 medium/large almond flour tortillas, or your preferred style of tortilla
½ a large butternut squash
1 tbsp finely chopped fresh rosemary
¼ tsp dried ground sage
Salt and pepper to taste
Cooking spray
Tofu scramble (recipe here ➡️ • The best TOFU SCRAMBLE... )
Canned pinto beans, drained and rinsed
Vegan cheddar cheese shreds
Chopped kale
Green chili salsa
1. Preheat oven to 400°F. Peel and chop the butternut squash and transfer to a large sheet pan.
2. Sprinkle over the rosemary, sage, salt and pepper and give a few sprays of cooking oil. Toss to combine and bake on the middle rack of the oven for 35 to 40 mins, or until the squash is fork tender and slightly golden around the edges.
3. Let cool until just slightly warm. In each tortilla, add a sprinkle of vega cheese, a few spoonfuls of pinto beans, about ¼ cup of the butternut squash, a small handful of chopped kale, and a drizzle of salsa. Roll the wrap up into a burrito and then roll carefully into parchment paper, tucking the ends.
4. Transfer to an airtight sealable container and store in the freezer for up to 3 months.
Black Bean Breakfast Burritos - Makes 2 (Double recipe for 4)
2 medium/large almond flour tortillas, or your preferred style of tortilla
Vegan cheddar cheese shreds
Canned black beans, drained and rinsed
Tofu scramble (recipe here ➡️ • The best TOFU SCRAMBLE... )
Your fave salsa
Chopped green onions
1. Sprinkle some vegan cheese on the tortilla, followed by a few spoonfuls of tofu scramble, ¼ cup of black beans, some chopped green onions and salsa, then roll into a burrito and then roll carefully into parchment paper, tucking the ends.
4. Transfer to an airtight sealable container and store in the freezer for up to 3 months.
Reheating instructions
Air fryer: Remove parchment paper and place frozen burritos seam-side down in the air fryer basket. Air fry for 23 to 25 minutes at 375°F, until the tortilla is golden and crisped around the edges.
Microwave: Remove parchment paper and place seam-side down on a plate and microwave on high heat for 3 minutes. Flip over and microwave for a further 2 to 3 minutes, until the centre is hot.
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10 окт 2024
