One of the best vegan breakfast burritos in my just egg vegan recipes series that you have to try!!
- 1 Pack of Just Egg Folds
- Hashbrown Shreds
- Violife Cheddar Shreds
- Black Beans
- Baby Bella Mushrooms
- Cilantro & Lime Rice
- Kitehill Sourcream
- Purple Cabbage
- Flour Tortilla
- 1 Packet of Siete Mild Taco Seasoning * = See Notes
Cook Rice. Add 2 cups rice and 4 cups water in a large pot. Throw in Cilantro leaves, and salt. Mix them together, and cover. Cook for about 20 minutes or if using a rice cooker, cook.
Cut Lettuce/Cabbage Mix. Let’s maximize our time and cut our cabbage and lettuce into thin slices. Let’s also cut our tomatoes into cubes. Toss everything into a bowl and squeeze in your juice of half a lime. Add salt and toss. Set aside in the fridge.
Cook The Hash Browns. Heat some oil in a large non-stick pan* over medium heat. Once the pan is fully heated, add half a bag of hash browns. Let it cook for 8 minutes flip, and continue cooking until it’s all crispy. (You will need to add some more oil after flipping.)
Cook Vegan “Meat”. Clean your mushrooms and cut the stems off. Thinly slice the whole mushroom. Then, cut the mushroom again to look like strips or shreds. Get a large, non-stick pan with a splash of olive oil on medium-low heat and throw the mushrooms in. Sprinkle some salt and let them cook until golden brown.Add your can of black beans to the pan and stir in your taco mix seasoning. (Use a good amount of seasoning but not the whole pack.) Let this cook for about 7 minutes.
Cook The Egg. Heat some oil in a large non-stick pan* over medium heat. Once the pan is fully heated, add three of your “Just Egg” patties. Cook for 5 minutes, flipping them halfway through. Cut your egg fold into strips and set aside.
Season The Rice. Once the timer goes off for your rice, fluff it with a fork and add some more lime juice from half a lime along with some more cilantro leaves and salt.
Tortilla. On a comal, pan, oven, or conventional oven, heat up 3 large tortillas in under a minute. (we want them to get soft but not hard because the tortilla will break while rolling.)
Assemble. In this order: hash browns, cheese, cabbage/lettuce mix, “meat” mix, avocado slices, just egg strips, and more cheese. Now roll up your burrito. On a heated and oiled nonstick pan, “sear” the burrito fold side down. Continue this step with your other two burritos until done. Now, cut your burrito in half and serves with a side of vegan sour cream. Enjoy!
Make as many burritos as you’d like this recipe will allow you to make at least 4 burritos.
The Just Egg comes with 4 egg folds. I use 1 full egg fold per burrito.
You can use half of 1 egg fold per burrito and make up to 8 burritos if you’d like.
You can also swap the “meat mixture” I used for vegan meat crumbles or soyrizo.