Breakfast/ Gluten Free

Vegan Breakfast Burrito

When I was in college at Andrews University, MI, me and my friends would always go to grab a breakfast burrito before class at the Gazebo.  It was made out of eggs, cheese, tatter tots, and a white floured tortilla…so it definitely was not the healthiest thing on the menu, but man it was SO so good!  It was a great grab and go breakfast, warmly wrapped in foil that you could peel back and munch on on your way to class.  Ever since those days, my husband and I have really been missing that delicious and filling meal for breakfast.

So I decided to make my own version of a breakfast burrito for the two of us.  To my delight, it was a success, hubby is happy, and I am too.  I chose to try out a meat replacement from Light Life called Gimme Lean Sausage that I picked up at my local C-Town.  It is made out of non-gmo soy, and contains less than 2% of wheat (if you are truly celiac, please don’t use this).  Of course you are free to try another brand of meat replacement, or perhaps use tempeh instead, or nothing at all.  I also used an oil based vegan cheese by Follow Your Heart (I Love this brand!).  There are plenty of other ingredients you could include to make it even more healthy like spinach, tomatoes, carrots, etc.  Feel free to customize it to your liking.

Vegan Breakfast Burrito

Print Recipe
Serves: 6 Cooking Time: 1 Hour 15 Minutes


  • 5 Medium Russet Potatoes
  • 2 Tbsp - Coconut Oil
  • 1 Onion
  • 6 Cloves Garlic
  • 2 Bell Peppers
  • 1 Cup - Corn
  • 1 Can - Chickpeas
  • 1/2 Cup - Vegan Cheese (I used 'Follow Your Heart Gourmet cheese)
  • 2/3 Cup - Veggie Meat (I used LightLife Gimme Lean Sausage)
  • 1 Tbsp - Cumin
  • 1 tsp - Paprika
  • 1 tsp - Cayenne Pepper
  • Black Pepper and Sea Salt to taste
  • Chopped Cilantro (for Garnishing)
  • Wrap of your choosing (brown rice tortilla, whole wheat tortilla, or lettuce)



Preheat your oven to 400F.


Chop your potatoes into tiny even blocks (about 1cm-1inch in size) and spread on a oiled down baking sheet. Bake for 45 minutes or until soft when pierced. Then turn off oven and set aside.


Chop your onions, garlic, bell pepper, and meat (if needed). Shred your cheese (if needed).


In a medium sized pot (make sure it can fit all of your potatoes for later) on medium heat, cook the onions in oil until translucent. Then add your garlic and bell pepper for another 5 minutes, stirring well to not burn.


Add your baked chopped potatoes, corn, chickpeas, cheese and meat, and your spices. Stir well and taste along the way, seeing if you need to add any more spices.


Cook and mix for another 10 minutes to soften and combine flavors.


Serve warmed in a tortilla or lettuce wrap.

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