Vegan Breakfast Burritos

Todd and I have made this recipe so many times. It's been perfected. Like it's my life's work, you guys. Each time we make it I ask, "Should we take the time to document it for the blog?" and every single time...."Nah, next round we will."

I'm so sorry about that. Sometimes a dish is so good, ain't nobody got time to be messing about with photography and the like. It's all you can do to wait until it's time to dig in! My bad. 

This insanely tasty burrito all started about a year ago when Todd decided he wanted breakfast burritos. My little brother used to make them all the time, even though I myself had never made them, I knew he used primarily potatoes, breakfast sausage, and scrambled eggs. Erm, not the taddest vegan but a super easy fix with plant-based breakfast patties and a fluffy tofu scramble.

A few tips here. Use the patties as opposed to the ground breakfast sausage, if you're able. The patties have a bolder "breakfast sausage" taste in comparison. I've used both and heavily favor the patties. The tofu scramble is extraordinarily fluffy and soft when the tofu that's packed in water in it's little bin is used, as opposed to the tofu that's vacuum sealed (which I normally favor). 

I'm terribly excited to finally share one of our very favorite dishes. Todd actually requested these for his birthday, but we've been so busy we only just got around to making them...two weeks later. Whoopsie.

This is a brilliant recipe for someone who's thinking about going vegan or just trying to adapt a more healthy, cruelty-free diet. Breakfast burritos don't really spring to mind as an inherently animal-free dish, but with my version you can have your vegan burrito and eat it too. You've really got to try them. There's no reason to have our furry friends (and chicken ovulation eggs...let's be honest) in a breakfast burrito! No reason I tell you!!

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Vegan Breakfast Burritos

by Katie @ Produce on Parade August-27-2014

An insanely delicious and easy vegan breakfast burrito loaded with roasted potatoes, seasoned tofu scramble, browned breakfast patties, and cheddar cheese. Tofu scramble recipe adapted from Isa Chandra.

Ingredients

• 2 lbs. mixed baby potatoes, cubed
• drizzle of olive oil
• sprinkling of seasoning salt
• dash of ground black pepper
• 1 Tbsp. olive oil
• 3 garlic cloves, minced
• 1 lb. firm tofu, drained and pressed
• 2 tsp. ground cumin
• 1 tsp. dried thyme
• 1 tsp. kosher salt
• ½ tsp. ground turmeric
• 2 Tbsp. water
• heaping ¼ cup nutritional yeast
• 6 frozen vegan breakfast burrito patties, thawed
• 6 burrito sized flour tortillas
• dollop of vegan mayonnaise
• 8 oz. package of vegan shredded cheese
• dollop of salsa
• sprinkling of cilantro, chopped

Instructions

First, remove the breakfast patties so they can thaw out. Preheat the oven to 400 F. Wash, dry, and cube the potatoes. Spread them evenly on a rimmed baking sheet and coat with a drizzle of olive oil. Sprinkle with a seasoning salt and a dash of ground black pepper. Stir well to coat evenly and bake at 400 F for about 40 minutes, until fork tender.In a large rimmed frying pan, heat 1 Tbsp. olive oil over medium-low. Add the minced garlic and sauté for a few minutes until fragrant. Next, coat the pan with a nonstick cooking spray and crumble in the tofu with your hands. Sauté for about 5 minutes over medium heat. Meanwhile, whisk together the cumin through and including the water in a small bowl. Add to the tofu and continue to cook for another 10 minutes, scraping up bits that stick to the pan with a metal spatula. Then, stir in the nutritional yeast.Once the tofu is done, transfer to a serving bowl. Add the breakfast patties to the frying pan and break apart into small pieces with a metal spatula. Cook over medium heat for about 5-8 minutes, until browned. Add the tofu back to the pan to warm and combine if you like. Warm the tortillas in the microwave for about 30 seconds. To assemble, place a dollop of mayo in the middle of the tortilla, followed by a pile of potatoes, then some breakfast patty and tofu scramble, a bit of cheese, followed by salsa and cilantro. Fold in the left and right sides first, and then roll away from you to form a burrito!Serve warm with additional salsa if you like.

Details

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Yield: 6

German Word of The Day

Breakfast for dinner --> Frühstück zum Abendessen

Good Deed of The Day

How awesome is this? Vegan nutritionist, Micah Risk, is on the the cover of the October 2014 Runner's World, sporting VEGAN socks! Pick it up at your local magazine stand today to read up! 

How awesome is this? Vegan nutritionist, Micah Risk, is on the the cover of the October 2014 Runner's World, sporting VEGAN socks! Pick it up at your local magazine stand today to read up!

Zingy Mexican Soup

Every now and again I end up creating a dish that I classify as "restaurant-worthy". This means that: a) I feel like I could find it in a restaurant b) I don't believe I could make it as good as this imaginary restaurant and c) it's a dish that I would order again and again. 

This soup is one of those dishes! I could not stop eating it as I was cleaning the kitchen. I kept stealing slurps here and there until I'm pretty sure I had two bowls, instead of just one. I think the dried mexican chili pod really gives it such an interesting and deep flavor so don't skip it! Not to worry if you're not into super spicy (like me). This soup is very mild just as it is. However, you're BA and want more heat, just up the amount of chipotle chili powder. 

Zingy Mexican Soup

Serves 4

• Peppers:
• 1 Anaheim or poblano pepper, toasted
• 1 dried mexican chili pod, toasted
• Aromatics:
• 1/2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 2 large garlic cloves, minced
• 1 tsp. ground cumin
• 1/4 tsp. paprika
• 1/4 tsp. chipotle chili powder
• pinch of ground black pepper
• Soup:
• 4 cups vegetable broth
• 1 15 oz. can of tomato sauce
• 1 15 oz. can of hominy, rinsed and drained
• 1 15 oz. can of black beans, rinsed and drained
• Conclusion: 
• 1 corn tortilla, toasted
• 1/2 lime, juiced
• 1/4 cup fresh cilantro, chopped
• vegan cheddar cheese, for garnish

Notes: Anaheim and poblano peppers are not spicy at all. If you don't have a gas burner, you can broil both peppers in the oven for a few minutes. The dried chili pods can be found in the "Ethnic" section of your local grocery stores, they usually come in a large bag.

Begin by toasting the Anaheim or poblano pepper. Turn a gas burner to a low flame and set the whole pepper over the flame, rotating until the skin becomes blistered. It's okay if bits become charred. Remove from heat and immediately place in a bowl of cold water. When cool enough to handle, remove the tip, stem, and the seeds then dice. 

In a small frying pan, heat the dried chili pod over low heat for a few minutes, flipping halfway through until thoroughly heated. Remove from heat and set aside. 

Heat the oil in a large soup pot over low. Add the aromatic ingredients as well as the chopped poblano pepper. Saute for about 5 minutes, until the onion is tender. 

Add the soup ingredients. Remove the stem and seeds from the dried chili pepper and add whole to the soup. Almost bring to a boil over medium-high heat. 

Meanwhile, toast the tortilla over low flame. Keep flipping, taking care that it doesn't burn.

Remove the soup from heat and add in the lime juice and cilantro. Stir well, remove and discard the dried chili pepper. 

Serve the soup hot. Top with additional fresh cilantro and vegan cheese. 

Can't get this song, The Last Bison – Switzerland, out of my head!

German word of the day: Mexican --> mexikanish (pronounced: mexi-khan-ish)

Good deed of the day: This made my heart stop. Such sadness. If you're against boiling dogs (or other animals) alive, then for the love of god take 5 seconds to sign this petition to Stop Cooking Live Animals. Seriously, why wouldn't you?

[yumprint-recipe id='85']

Creamy Cheesy Tortilla Soup

One of Todd's most beloved dishes is a special corn tortilla soup recipe that I used to make. I say used to. It had a lot of cheese, chicken, and tortillas. No doubt it's bad news for your body, but oh was it so good. On occasion, Todd will express great sorrow that he no longer gets to have this delectable soup. So, of course I couldn't  have that. To surprise him, I created a new vegan version of that soup. It was even better, Todd was pleased, and there was peace once again in our world.

Of course I had to replace the cheddar cheese with vegan cheddar cheese, and I lightened it up with a few less tortillas. Also, no more nasty chicken! For more on why you may want to rethink your chicken eating regimen (yes, besides the antibiotics used...care for a bladder infection, anyone?), check out this article from Mother Jones. Yes, if the whole "super-bug" thing we're creating doesn't do it for you, maybe the poo will. Eww. Double Eww. Also, I mean really, it's just sad. I encourage, nay, I implore you to see this short video of an adorable little boy and his thoughts on animals, posted by the Huffington Post. Everyone loves little kid videos right? Yes. My favorite kid clip. Ever.

Now back to this soup. Awww yeaaa.

Creamy Cheesy Tortilla Soup

Inspired by Love and Lemons

Serves 4

• 1 medium yellow onion, sliced
• 3 cloves of garlic
• 1 Tbsp. olive oil
• 1/4 tsp. ground cumin
• 1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
• 1 15 oz can of diced fire roasted tomatoes, un-drained
• 1 Tbsp. nutritional yeast
• 1/2 tsp. vegan granulated sugar
• 3 cups vegetable broth
• 5 small corn tortillas, cut into strips
• 1/2 cup vegan shredded cheddar cheese
• 1 tsp. apple cider vinegar
• 1 1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
• juice from 1/2 lime
• cilantro, for garnish

Preheat oven to 350 F.

Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.

When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant.

Next add the onion and garlic and saute for about 3 minutes.

Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.

Pour into a blender and whiz until very smooth. Careful to let the steam vent out the top of the blender. We don't want any explosions!

Serve hot and top with cilantro, crispy tortilla strips, and more vegan cheese!

Hard to believe this cheesy and creamy soup is vegan...

Creamy Cheesy Tortilla Soup

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

This tortilla soup is thick and creamy, and full of cheesy goodness. Still at only 200 calories a bowl though! And of course, quick and easy.

Ingredients

• 1 medium yellow onion, sliced
• 3 cloves of garlic
• 1 Tbsp. olive oil
• 1/4 tsp. ground cumin
• 1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
• 1 15 oz can of diced fire roasted tomatoes, un-drained
• 1 Tbsp. nutritional yeast
• 1/2 tsp. vegan granulated sugar
• 3 cups vegetable broth
• 5 small corn tortillas, cut into strips
• 1/2 cup vegan shredded cheddar cheese
• 1 tsp. apple cider vinegar
• 1 1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
• juice from 1/2 lime
• cilantro, for garnish

Instructions

1. Preheat oven to 350 F.
2. Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.
3. When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant. Next add the onion and garlic and saute for about 3 minutes.
4. Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.
5. Pour into a blender and whiz until very smooth.
6. Serve hot and top soup with cilantro, crispy tortilla strips, and more vegan cheese!

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