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Vegan Breakfast Burritos with Chickpea Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Brand New Vegan
  • 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


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!




  • 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)


  1. Prepare red chile sauce if using along with potatoes and meat substitute, set aside.
  2. In a small saucepan, heat 1 cup of water until just simmering
  3. In small bowl, whisk the chickpea flour, nutritional yeast, and all the spices EXCEPT the black salt until mixed thoroughly.
  4. Add 1/2 cup water to flour mixture and whisk until smooth
  5. Pour this into the pan of hot water on the stove and stir frequently for 5 minutes over med-low heat
  6. Pour into 8" x 8" shallow baking dish and refrigerate 1 hour
  7. After the eggs have set for 1 hour in the fridge, saute the onion, pepper, garlic. and chiles in the veg broth until softened.
  8. Fold in the egg mixture and break apart with a fork, spatula, or potato masher
  9. Add the black salt last and stir until mixed thoroughly
  10. Assemble burritos by adding eggs, meat-sub, potatoes, and salsa to a tortilla and roll.


Tips Are Always Welcome!

Recipe adapted from Nest and Glow