These vegan breakfast burritos are loaded with roasted potatoes avocado mushrooms and peppers.
They are great for a healthy protein-packed breakfast or brunch! Furthermore they are easy to make with simple ingredients.
Are you tired of eating oatmeal for breakfast? Then try these plant-based savory breakfast burritos! ?
Printable recipe with instructions substitutes nutrition facts and lots of helpful tips:
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? My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook and it contains many of my best recipes that I created over the last 7 years! It has:
? 100 vegan AND gluten-free recipes for breakfast lunch dinner and dessert including sides snacks soups sauces salads and bread - all with beautiful pictures I took myself!
? Metric and imperial measurements cups ounces and grams.
? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
? Ingredient shots so you see what to buy - getting you cooking - and eating - faster!
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INGREDIENTS
Roasted potatoes:
4-5 medium-sized 600 g potatoes
12 tbsp oil
12 tsp onion powder
14 tsp smoked paprika
14 tsp cumin seeds
Sea salt and pepper to taste
Burritos:
1 avocado sliced
1 15 oz can of kidney beans drained and rinsed you can use other beans
1 green pepper chopped or color of choice
2 tomatoes chopped
5 oz 140 g mushrooms sliced
1 onion chopped
2 cloves of garlic minced
2-3 tbsp red cabbage shredded
4 flour tortillas gluten-free if needed
12 tbsp oil
1 tsp dried oregano
34 tsp ground cumin
12 tsp onion powder
13 tsp smoked paprika
Sea salt and pepper to taste
Cashew sauce:
2 tbsp 32 g cashew butter
Juice of 12 lime
Enough water to thin out
13 tsp onion powder
14 tsp garlic powder
Hot sauce to taste
Sea salt and pepper to taste
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Источник: rutube.ru
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