Vegan Breakfast Burritos with Chickpea Eggs

Ingredients

• flour tortillas or pita pockets (optional)
• shredded potatoes or hash browns
• meat sub of your choice
• salsa or chile sauce of your choice
• 1 cup hot water
• 1/2 cup chickpea flour
• 2 Tbs nutritional yeast
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp turmeric
• 1/2 cup water
• 1/4 cup onion
• 1/4 cup bell pepper
• 1-2 cloves minced garlic
• 1 can chopped green chile (4 oz)
• 1/4 cup veg broth
• 1/2 tsp black salt (kala namak)

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 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.

8. 8

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

9. 9

   Add the black salt last and stir until mixed thoroughly

10. 10

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