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Chickpea Scramble Breakfast Burrito
The plant-based version of your favourite breakfast burrito!
Prep Time: 10:00
Cook Time: 15:00
1/2 cup chickpea flour
2/3 cup unsweetened non-dairy milk or water
2 tbsp tahini (optional)
2 heaping tbsps nutritional yeast
1/4 tsp black salt (kala namak)
1/4 tsp black pepper
1/4 tsp turmeric
optional: garlic powder, onion powder
large flour tortillas
optional condiments: onion, bell pepper, mushrooms, avocado, dairy-free cheese, plant-based bacon, ketchup, etc.
1Combine chickpea flour, nutritional yeast, black salt, black pepper, turmeric, and optional spices if using in a large bowl. Whisk ingredients together.
2Add non-dairy milk and the optional tahini. Whisk again until you have a thick, batter-like consistency.
3Heat a non-stick pan with a bit of olive oil or vegan butter to medium heat. A non-stick pan is very useful for this recipe as the batter can stick.
4If using onions, bell peppers and mushrooms in your burrito, chop these and add them to the heated oil and sautee until soft.
5Pour the batter into the pan and let it cook for about 1 - 2 minutes or until the edges start to firm up. Using a wooden spoon or spatula begin to scramble the batter into chunks and cook until the chunks begin to firm up like scrambled eggs and start to slightly brown. Before removing from the heat, add about a handful of spinach to the pan and wilt it down for about 30 seconds. Turn your burner down slightly.
6Prep your two tortillas by adding your condiments and vegan cheese. Add about half the scrambled mixture to each tortilla. Wrap your tortilla by folding the bottom up, and the two sides over slightly. Roll from the bottom to close the tortilla, you may need to stuff the contents as you roll it.
7Once your tortilla is rolled, place the open seam into your pan to toast and seal the tortilla. Flip after about 1 - 2 minutes to toast the other side - do not burn! If there is leftover batter on your pan from cooking your scramble, the tortilla may take longer to toast.
8Remove from the heat and serve immediately.
Black Salt (Kala Namak) gives this dish an eggy flavour, but is not necessary if you don't have this ingredient. I was able to find my Black Salt on Amazon, and in a local organic store.
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