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Vegan Sheet Pan Breakfast Burritos Recipe

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4 from 2 reviews

These Vegan Sheet Pan Breakfast Burritos are a delicious and nutritious plant-based morning meal that combines roasted vegetables, a chickpea flour-based vegan egg, and flavorful seasonings all baked on a single sheet pan. Easily customizable and freezable, they are perfect for meal prep and convenient breakfasts. Whole wheat tortillas wrapped around vegan queso, spinach, and optional crispy tempeh bacon or refried beans create a satisfying and wholesome start to your day.

Ingredients

Vegetables and Seasoning

  • 1/2 cup yellow onion, chopped
  • 1 sweet potato, small diced (2-2 1/2 cups or 250g), skin washed
  • 1 red bell pepper, small diced
  • 1 cup cremini mushrooms, small diced (75g)
  • 1/4 tsp salt
  • 2 tsp tamari (or soy sauce)

Vegan “Egg” Mixture

  • 220 g firm tofu (soft tofu can be used, see notes for extra firm tofu)
  • 1 cup chickpea flour (100 g)
  • 1/4 cup nutritional yeast (15 g)
  • 3/4 tsp kala namak
  • 3/4 tsp garlic powder
  • 3/4 tsp turmeric
  • 1/2 tsp salt
  • Pinch of black pepper
  • 1 1/2 cups plant milk, unsweetened (or water for lighter taste)

Assembly

  • 8 whole wheat large tortillas
  • 2-3 cups packed fresh spinach
  • Vegan queso (amount as desired)
  • Crispy tempeh bacon, optional
  • Refried beans, optional
  • Salsa of choice, optional

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a 17″ x 11″ sheet pan with parchment paper, allowing excess paper to go up the sides to contain the liquid “egg.” You may use a smaller pan for a thicker egg layer or two pans if needed.
  2. Chop Vegetables: Wash and dice the sweet potato (skin on if preferred), red bell pepper, onion, and mushrooms into small pieces to ensure thorough cooking.
  3. Toss Vegetables with Seasoning: In a bowl, toss the chopped vegetables with 2 tsp tamari and 1/4 tsp salt, then spread evenly on the prepared sheet pan.
  4. Bake Vegetables: Bake the seasoned vegetables in the oven for 20 minutes until beginning to soften.
  5. Prepare Vegan Egg Mixture: While vegetables bake, blend tofu, chickpea flour, nutritional yeast, kala namak, garlic powder, turmeric, salt, black pepper, and unsweetened plant milk together in a blender until smooth and well combined.
  6. Add Vegan Egg and Continue Baking: Remove the vegetables from the oven, stir and spread evenly again. Pour the blended vegan egg mixture over the vegetables and spread evenly. Gently shake the pan to help the liquid settle. Bake for an additional 15 minutes or until the top is dry and edges are browned. If using a smaller pan with a thicker layer, bake longer as needed.
  7. Cool: Remove from oven and allow to cool completely if freezing. If eating immediately, cool for 5-10 minutes.
  8. Assemble Burritos: Slice the baked vegetable and egg mixture into 8 rectangles. Lay out 8 large tortillas and spread vegan queso in the center of each. Add a rectangle of the baked mixture, top with fresh spinach, and optional ingredients such as tempeh bacon or refried beans. Roll burritos tightly and seal by placing seam side down in a dry hot skillet for 1-2 minutes.
  9. Freeze Burritos: Wrap burritos individually in parchment paper and/or aluminum foil. For longer storage, use aluminum foil to protect from freezer burn. Place wrapped burritos in a freezer-safe bag or container for up to 2 months.
  10. Reheat Options: Remove any aluminum foil before reheating. Microwave frozen burritos on high for 2-4 minutes until warm. Alternatively, reheat in an air fryer or convection oven at 400°F for 15-20 minutes with parchment wrapping to prevent excessive crispness, or in a conventional oven at 400°F for 30-40 minutes until thoroughly heated. Allow to cool slightly before serving.

Notes

  • If using extra firm tofu, press it well beforehand to remove excess moisture for best texture.
  • You can leave sweet potato skin on but ensure it is thoroughly washed.
  • Feel free to customize burrito fillings with your favorite vegan ingredients such as beans, tempeh bacon, or salsa.
  • Using plant milk rather than water in the vegan egg blend adds richness and flavor.
  • Ensure vegetables are diced small for even and quick cooking on the sheet pan.
  • Freezing the burritos extends shelf life and allows quick, nutritious breakfasts throughout the week.
  • Be mindful to seal the burritos well in the pan to prevent unrolling when reheating.

Find it online: https://marthatasty.com/vegan-sheet-pan-breakfast-burritos-recipe/