3 Easy, Budget-Friendly Vegan Breakfast Burrito Recipes (Freezer-Friendly!)

Start your day right with these 3 delicious and filling vegan breakfast burritos that are perfect for meal prep! Each burrito is gluten-free (just sub soy sauce for tamari) and packed with deliciousness, making them an ideal grab-and-go breakfast. Here's an approximation of what I used. Chapters: 00:00 Intro 00:53 TVP, Potatoes, Kale 04:15 How to Wrap a Burrito 04:46 Tofu, Broccoli, Mushrooms 06:56 Rice, Beans, Delicata 08:50 Freezing and Reheating 09:46 Tasting 1. TVP, roasted potatoes, and kale (Makes about 12 burritos) 4 potatoes, cubed Oil, as needed Salt and pepper, to taste 1 tsp garlic powder 1/2 tsp sage 1/2 tsp thyme 1/2 tsp chili powder 1/2 tsp oregano 1 tbsp nutritional yeast 1 cup TVP (textured vegetable protein) 2 tbsp soy sauce 1/2 onion, diced 6 oz salsa (whatever type you like or have) 1 small bunch of kale, chopped Salt, to taste 2. Tofu scramble, broccoli, and smoky mushrooms (Makes about 9 burritos) Oil, as needed 1/2 onion, diced 16 oz firm tofu, drained 2 tbsp nutritional yeast Black salt, to taste 1/2 tsp turmeric 1/2 tsp garlic powder 2 cups broccoli, chopped Salt, to taste Oil, as needed 2 cloves garlic, minced 8 oz mushrooms, sliced 1/2 tsp fennel seeds 1 tsp smoked paprika 1 tbsp soy sauce Salsa, to taste 3. Seasoned rice, refried beans, and roasted delicata squash (Makes around 10 burritos) 1 large delicata squash, sliced Oil, as needed Salt and pepper, to taste 1/2 tsp caraway seeds 2 cloves garlic, minced 1 tsp apple cider vinegar 1 cup brown rice 2 tbsp tomato paste 1 tsp Better Than Bouillon vegetable base 2 cloves garlic, minced 1 3/4 cups beans (pinto are great) 1/4 cup salsa Salt and pepper, to taste Vegan cheese (optional)