Stuffed Breakfast Burrito (Mung Bean Eggs)

Stuffed Breakfast Burrito (Mung Bean Eggs)

Just because you decided to eat vegan does not mean you can not enjoy a hearty breakfast burrito. This burrito takes a lot of work and has different stages, but I promise it works the grind. Below you will find the recipe for the vegan eggs. You can use it for scrambled or omelet. Full recipe will be in my upcoming cookbook. “It’s All About Plantz & Mushroomz Collection 2”

Vegan Eggs Ingredients:

vegan butter OR avocado oil to cook

1 cup mung beans (soak for 4 hours in warm water OR overnight in the refrigerator)

1/2 cup unsweetened, unflavored plant-based milk 

1/2 Tbsp agar agar

1 Tbsp potato starch

1/2 Tbsp tapioca

2 Tbsp avocado oil

2 tsp of minced garlic

pinch turmeric

pinch black salt to taste

Extra Ingredients:

Cooked hash browns

Burrito Tortilla 

Sliced Avocado 

Mushroom bacon or or vegan bacon

Chipotle Salsa Cremosa, or Chipotle sauce

Step 1. Blend all the ingredients for mung bean eggs into a blender until it is smooth.

Step 2. Add soaked mung bean mix to the pan and let it sit for a minute before mixing. Continue to scramble and mix mung beans until you have a scrambled egg-like appearance. Cook with patience until the mung beans are fully cooked.  (It is essential to use a well-seasoned pan, so the mixture will not stick) I like mine a little crispy on the edges. 

Step 3. Build your burrito with hash browns, vegan eggs, mushroom bacon, avocado, and the sauce of your choice. Roll the burrito and cook on both sides for a crispy outer shell.