Vegan Breakfast Burritos with Chickpea Eggs

Step 1

Prepare red chile sauce if using along with potatoes and meat substitute, set aside.

Step 2

In a small saucepan, heat 1 cup of water until just simmering

Step 3

In small bowl, whisk the chickpea flour, nutritional yeast, and all the spices EXCEPT the black salt until mixed thoroughly.

Step 4

Add 1/2 cup water to flour mixture and whisk until smooth

Step 5

Pour this into the pan of hot water on the stove and stir frequently for 5 minutes over med-low heat

Step 6

Pour into 8" x 8" shallow baking dish and refrigerate 1 hour

Step 7

After the eggs have set for 1 hour in the fridge, saute the onion, pepper, garlic. and chiles in the veg broth until softened.

Step 8

Fold in the egg mixture and break apart with a fork, spatula, or potato masher

Step 9

Add the black salt last and stir until mixed thoroughly

Step 10

Assemble burritos by adding eggs, meat-sub, potatoes, and salsa to a tortilla and roll.