Sheet Pan Vegan Breakfast Burritos (Meal Prep!)

Meal prep vegan breakfast burritos with this simple sheet pan recipe. Roasted veggies and a vegan egg patty cooked all in one pan. Freeze, reheat, and enjoy!

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Recipe Links:
Vegan Breakfast Burrito: https://tastythriftytimely.com/vegan-...
Tofu Scramble: https://tastythriftytimely.com/quick-...
Chickpea Flour Omelette: https://tastythriftytimely.com/chickp...
Vegan Queso: https://tastythriftytimely.com/extra-...
Crispy Tempeh Bacon: https://tastythriftytimely.com/crispy...
Refried Beans: https://tastythriftytimely.com/simple...

Video Links:
Epic Tofu Scramble Bowl:    • EPIC Tofu Scramble Bowl!  
Chickpea Flour Omelette:    • Easy Vegan Omelette with Chickpea Flour (G...  
My Go-To Vegan Cheese Sauce:    • My Go-To Vegan "Cheese" Sauce (Shreddable!)  

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Key Moments:
00:00 Introduction
01:23 Vegan Liquid Egg Ingredients
01:46 Bake The Veg
02:56 Blend The Liquid Egg
04:12 Bake The Liquid Egg
05:12 Build The Burritos
06:45 Rolling & Sealing Burritos
07:54 Freezing & Reheating
08:58 Taste Test With Bryan
10:58 Recipe Cost
12:35 Coming Up Next

*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.

Ingredients: Vegan Breakfast Burritos (makes 8)
The veg:
½ cup yellow onion
1 sweet potato, small diced (2–2 ½ cups or 250g)
1 red bell pepper, small diced
1 cup cremini mushrooms, small diced (75g)
¼ tsp salt
2 tsp tamari (or soy sauce)

The liquid "egg":
220 g firm tofu (can use soft tofu)
1 cup chickpea flour (100 g)
¼ cup nutritional yeast (15 g)
¾ tsp kala namak
¾ tsp garlic powder
¾ tsp turmeric
½ tsp salt
Pinch of black pepper
1 ½ cup plant milk, unsweetened (365 ml, can use water)

The Burritos:
8 whole wheat large tortilla
My vegan queso or vegan cheese of choice
2 –3 cup spinach, packed
Crispy tempeh bacon, optional
Refried beans, optional
Salsa of choice, optional

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