One of my fondest memories of New Mexico is sitting on the back of a pickup truck on a clear, crisp October morning, chasing a hot air balloon, and eating yummy homemade breakfast burritos.
So when I asked my dear readers what they would like for me to make next, and someone suggested Vegan Breakfast Burritos
Traditionally, breakfast burritos are flour tortillas filled with scrambled eggs, hash brown potatoes, bacon or sausage, and some kind of salsa or
They make a perfect “grab n go” food for when you’re on the run and the nice thing about this recipe is how versatile it is.
For example, you could easily use oil-free Pita Pockets instead of a flour tortilla. Or you can use your favorite salsa instead of my Easy New Mexican Red Chile Sauce.
For the ‘bacon’ in this recipe, I used some smoky Tempeh Strips by Lightlife Foods, but you could just as easily use my Tofu Bacon, Mushroom Bacon, or even my Breakfast Sausage Cauliflower Crumbles.
For the potatoes, you could shred a leftover baked potato, cook up some frozen hash browns, or brown some prepackaged “Simply Potatoes” on your George Foreman grill
So many options!
But the eggs have always been the tricky part. I’ve made a Tofu Scramble before, and it was ‘ok’ but I know many of you avoid soy, so I had to find another alternative and was surprised when I came across Vegan Egg recipes made from Chickpea Flour.
Intrigued, I tried this recipe from nestandglow.com and was shocked as to how easy they were, and how much they reminded me of eggs! I was amazed! So I tweaked the recipe a bit for my own taste and the following recipe is the result. So thanks N&G! Great recipe!
I will say there are a couple of ingredients you may have a hard time finding, so I will include links to Amazon below. As always, these are affiliate links so if you buy I will get a small commission at no extra cost to you.
Chickpea Flour – made from ground up chickpeas, look for these in your section of the grocery store that has Bob’s Red Mill
Black Salt – also known as Kala Namak, starts out as Himalayan Pink Salt or sodium chloride and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the
Ok, on to the recipe.
Vegan Breakfast Burritos with Chickpea Eggs
First, decide on all the other ingredients before we start making the Vegan Eggs. Whole Foods carries
If you want to make my Red Chile Sauce (highly recommended), do that now or choose your favorite salsa or hot sauce.
Prepare your potatoes unless you have some leftovers in the fridge.
And choose your meat substitute unless you want your Vegan Breakfast Burritos
Ok on to the eggs.
On your stove, heat 1 cup of water until it’s just simmering.
In a small bowl, whisk the chickpea flour, nutritional yeast, and all the spices EXCEPT the black salt until mixed thoroughly.
Add 1/2 cup of water to this flour mixture and whisk until smooth. Slowly pour this into the hot water on the stove and stir frequently over med-low heat for the next 5 minutes.
Now we simply pour this mixture into a shallow, 8″ x 8″ square baking dish and refrigerate for about an hour.
There are videos of people pouring this directly into a hot frying pan and ‘scrambling’ it like eggs, but I’ve seen what that does if you do not have a non-stick pan and it looks messy. I like the method used by the recipe I linked above as it’s a lot less messy, there’s nothing to stick, and the texture is spot on.
While we’re waiting you can decide on what kind of veggies you like scrambled in your eggs. I used about 1/4 cup of diced onions, 1/4 cup of diced bell pepper, a clove of minced garlic, and a 4oz can of chopped green chiles.
I added all my veggies to a small frying pan with about 1/4 cup of veg broth. Saute until softened. Then, when the eggs are set and the hour has passed, fold the eggs into your veggies. They should easily slide out in one big square. Use a fork, spatula, or potato masher to mash the eggs into their traditional scrambled shape.
And now, we add 1/2 tsp of the black salt. It loses its egg flavor very quickly, which is why we wait until the end.
Mix thoroughly and then assemble your burritos. I have to say, these Vegan Scrambled Eggs are the closest thing to the original that I have tried. So if you are just starting out on this Plant-Based Journey – and miss scrambled eggs, or have a spouse you want to impress – give this recipe a go.
And if you DO, please leave those comments. See ya next week.
Vegan Breakfast Burritos with Chickpea Eggs
- Prep Time: 1 hour
- Cook Time: 15 min
- Total Time: 1 hour 15 minutes
- Yield: 2–3 Servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American, Vegan
Description
Scrambled Eggs made from Chickpeas make these Vegan Breakfast Burritos a delicious grab n go meal for those busy mornings. A taste of New Mexico in every bite!
Ingredients
Burritos
- flour tortillas or pita pockets (optional)
- shredded potatoes or hash browns
- meat sub of your choice
- salsa or chile sauce of your choice
Vegan Eggs
- 1 cup hot water
- 1/2 cup chickpea flour
- 2 Tbs nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 1/2 cup water
- 1/4 cup onion
- 1/4 cup bell pepper
- 1–2 cloves minced garlic
- 1 can chopped green chile (4 oz)
- 1/4 cup veg broth
- 1/2 tsp black salt (kala namak)
Instructions
- Prepare red chile sauce if using along with potatoes and meat substitute, set aside.
- In a small saucepan, heat 1 cup of water until just simmering
- In small bowl, whisk the chickpea flour, nutritional yeast, and all the spices EXCEPT the black salt until mixed thoroughly.
- Add 1/2 cup water to flour mixture and whisk until smooth
- Pour this into the pan of hot water on the stove and stir frequently for 5 minutes over med-low heat
- Pour into 8″ x 8″ shallow baking dish and refrigerate 1 hour
- After the eggs have set for 1 hour in the fridge, saute the onion, pepper, garlic. and chiles in the veg broth until softened.
- Fold in the egg mixture and break apart with a fork, spatula, or potato masher
- Add the black salt last and stir until mixed thoroughly
- Assemble burritos by adding eggs, meat-sub, potatoes, and salsa to a tortilla and roll.
Notes
Recipe adapted from Nest and Glow
Keywords: vegan breakfast burritos, vegan chickpea eggs
Janet
Wondering if the “eggs” can sit in the fridge overnight so they are ready to cook in the morning …
Chuck Underwood
I bet they can. I haven’t tried it yet but why not?
Heather
Could these be frozen so you can make a big batch then eat them as the mood strikes?
Chuck Underwood
I don’t see why not but I have not tried it yet
Cruznv
Can they be frozen once assembled for a
grab & go breakfast…
Cheryl
FYI only – I don’t think the scale is converting to the body of the recipe. 2 and 3 cups water in the ingredient list doesn’t change to 2 or 3 cups of water being heated on the stove.
Sandy
You hit it out of the park with this recipe Chuck! Thanks for the recipe.
★★★★★
Sunny White
I am with the other commenters in wanting to make a divide up a large batch for future use. I have made this recipe without the middle step and they really don’t resemble eggs. It just seems time consuming for just one breakfast so will have to experiment.
Cheryl
I conmented yesterday that the body of the recipe wasn’t converting the water correctly but my comment has never appeared?
Jules
I’m a displaced New Mexican as well. Love green chile, red chile ~ these are soul food to me…Anyway, thanks for this video. Your process in the video confuses me though. I think I would make the eggs, put them in the fridge, then make the bacon and potatoes while the eggs were chilling. That make more sense to me.
Heather Overly
I made this today and feel like the eggs would best be made the night before so the eggs have time to set up. We compromised the time left in the fridge and it was not a good thing. It ended up like mush so 1 hour is a must.
DIANNA GROSE
Yummy! I loved this! Not sure I would compare it an egg dish, but who cares?! It was delicious! Also, if you don’t have chickpea flour, make your own! I used my Nutribullet with grinding blind and ground my own!
★★★★★
Kelly
A lot of work, but delicious. Haven’t had a breakfast burrito in some time, so thanks Chuck!
★★★★★
Suzy
I’m not a burrito fan, so I just served a link Field Roast Italian “sausage” hash brown potatoes, and the “eggs.” I threw a bit of salsa on mine as well. Very good!! It was a very generous 2 servings for us, so I’ll cut it back a tad next time. I also planned on making in the afternoon and then using it for dinner, but life got in the way. So it sat in the fridge overnight and was just fine. I used my hands to moosh it into egg-y looking pieces. I’ll up the black salt to 3/4 tsp to impart just a bit more egg flavor to the dish. Great recipe Chuck!!! Thank you!!
★★★★★
Mary
Great recipe! I’m not vegan, although I haven’t had meat in 29 years now. My daughter has been vegan for eight months now, so I’ve been trying to find recipes that we can enjoy. This recipe was awesome. The sauce was great too. I used my vitamix so that I wouldn’t have to strain it.
★★★★★
Angel
Must have overcooked this? Seemed set in the fridge, I cooked it in the pan with crispy potatoes and I got a somewhat mushy meal. Still tasty. I was hoping for something better and enjoy scrambled tofu more.
Marie
I made this recipe today and changed it up a bit. I used Trader Joe’s soy chorizo sausage and their cauliflower gnocchi. I couldn’t find black salt and found that pink himalayan salt works the same and used that instead, It was yummy!
★★★★★
Katzilla
Here’s my take on your awesome recipe. I added black salt in the beginning. Then after chilling in the fridge I cut them into brownie size squares then put them into the freezer. The brownie size made them perfect for a breakfast sandwich!
Mickey
I prefer hot breakfast, but I hate to cook in the mornings (especially to have to clean up afterward). Can anyone tell me how this recipe stores or freezes?
★★★★★