Breakfast Burritos!

My honey has been asking for this for years. Don't know why I never got around to it because these are really good! He used to enjoy the Sonic breakfast burrito. This is an homage to fast food burritos, but without as much fat, and without the animals. The recipe has a couple components, but you can make several burritos, so you get a lot out of your effort.





-Use your favorite tofu scramble that uses one block/1 lb tofu(I used VWAV), adding Follow Your Heart Jack cheese/other vegan cheese if you want.
-Bake some tater tots.
-Saute 1/2 tube Gimme Lean sausage style. I fry up fennel seed first, add the sausage and smash with a spoon. I also add a tiny bit of liquid smoke and about 1-2 tsp. brown sugar
-For a bit of a greasy factor, saute onion and pepper in some Earth Balance.

Put it all together in a burrito:
Microwave or put over the burner the tortilla. It makes it pliable. Fill with tofu scramble, onions/peppers, sausage, and tots and roll up- sides first, then roll up.

I like salsa and vegan sour cream. Don't forget..you can add jalapenos, olives, hot sauce, whatever you want.

Smoky Breakfast Tempeh With Roasted Potatoes

I made a basic roasted potatoes (potatoes, onion, garlic, olive oil, spices, 400 degrees for about 45min-1 hour). I made this smoky breakfast tempeh today as well, inspired by tempeh bacon but taken in a different direction. Recipe below.





*8oz tempeh, cut into triangles, and triangles cut in half so the triangles are thin (if that makes sense)
*maple syrup (agave mectar may work as well)
*tamari or soy sauce
*dijon mustard (preferably the grainy/chunky textured kind)
*liquid smoke
*black pepper (opt)

Place tempeh in boiling water and cook for 10 minutes. Drain well.

Mix the rest of the ingredients in a cup and mix well. I put them in the order of composition, and the total liquid volume is about 1/4 c. It really is to taste. Just remember it will thicken.

Heat a nonstick pan and put 1/2 Tbsp- 1 Tbsp olive oil, and saute the tempeh on each side until slightly golden. Pour in glaze and continue to cook (and flip, for even coating) until the pan is dry and the liquid has created a glaze on the tempeh.

Serve with the potatoes. Best part- can work well with either syrup or ketchup!