No-Egg Breakfast Burrito
The ultimate vegan breakfast burrito. Stuffed full of breakfast goodness from scrambled chickpeas to fresh avocado, this really is the best way to start your day!
Servings: 4 burrito
Ingredients
Other Ingredients
- 4 wholewheat wraps
- 1 Green Bell Pepper
- 7-8 Cherry Tomatoes
- 1 Avocado
- Fresh Spinach
- Salsa
Scrambled Chickpeas
- 1 can (14ov/400g) chickpeas drained and rinsed
- 1/4 tsp Garlic Powder
- 1/2 tsp Ground Cumin
- 1/4 tsp Chilli Powder
- 1/4 tsp Smoked Paprika
- 1 pinch Ground Turmeric
Seitan "Bacon"
- 100 g (3.5oz) Seitan
- 1/2 tsp Chilli Powder
- 1/4 tsp Smoked Paprika
- 1/4 tsp Ground Cumin
- salt and pepper
Instructions
- Preheat the oven to 180°C. Slice the green bell pepper into strips and place on a flat baking sheet along with the cherry tomatoes. Roast for 20-25 minutes until soft and a little charred.
- Meanwhile, mash the chickpeas using the back of a fork, or quickly pulse them in the food processor until they are chunky. Mix with all the spices and stir so everything is coated.
- Use a vegetable peeler to slice the seitan into very thin strips, then mix with all the spices and toss so all the pieces are coated.
- Heat 1 tbsp olive oil in a large skillet. Place the chickpeas on one side, and the seitan on the other side and cook for 5-10 minutes until completely hot all the way through. Stir both sides frequently.
- Assemble the burritos with the seitan, chickpeas, some roasted peppers and tomatoes, fresh spinach, avocado, and salsa. Serve immediately.