This vegan breakfast burrito is a super simple, but makes for a filling breakfast for home or on the go! It's loaded with fresh veggies, vegan scrambled eggs, and plenty of delicious spice.
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It’s packed with protein and fiber—just what you need to start your day on the right note. But it’s delicious too!
The other good news is that you can whip this up in under 20 minutes, and it makes enough to feed the whole family.
These burritos are stuffed with deliciously simple vegan scrambled eggs, which are made from protein rich chickpea flour.
They make a great grab-and-go breakfast, or even a simple packable vegan lunch.
This vegan breakfast burrito recipe is:
- vegan
- vegetarian
- egg-less
- soy-free
- ready in 20 minutes
- an easy breakfast option
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How to Make Vegan Breakfast Burritos
- Start by making your eggless scrambled eggs.
- Add chickpea flour, water, turmeric, cumin, pepper, and salt to a medium bowl and whisk until the ingredients are combined.
- In a frying pan, heat oil and then sauté the onion, garlic, bell pepper, and herbs.
- Add the spinach and stir it in well.
- Pour the chickpea flour mixture over the spinach, and let it cook until it firms.
- Use a spoon to break it all apart and scramble the “eggs.”
- Keep scrambling until everything is cooked through.
- To assemble it into breakfast burritos, start by dividing the mixture into six portions and spoon them onto your 6 burrito wraps.
- Add lettuce and red cabbage (optional).
- Wrap your burritos and serve!
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Chickpea Flour
Chickpea flour is a versatile ingredient that is definitely worth experimenting with. It's loaded with protein, fiber, and iron.
You can substitute it for traditional flour for a gluten-free option in many recipes.
Personally, I like this chickpea flour, which I buy on Amazon.
I use it in this Burmese Chickpea Tofu, these delicious Chickpea Flour Crepes, and even these Chickpea Blinis.
Folding Your Burrito
You can fold your vegan breakfast burrito any way you like, but here is my fail-proof method.
Place your “eggs” in the center of the wrap, but closer to the top edge. Start by folding the bottom edge up and then folding over the left edge and then the right. That’ll make it so one edge of the wrap is open. It’ll look like an open envelope.
If you're a visual person, check out this video showing you how to roll a burrito perfectly!
Crispy Eggs
If you want crispier “eggs,” then all you need to do is let the mixture cook a few minutes longer. This will firm up the chickpea mixture.
Variations
Mix up the Fillings
Feel free to experiment with the fillings for your vegan burritos. I like to throw in some sauteed veggies, like mushrooms or onions.
You can also add some dairy-free cheese or your favorite dressing.
Southwest Breakfast Burritos
If you love some good southwest flavor, try this combination. Once you’ve added the “eggs” to your breakfast wrap, add some diced tomatoes, cooked black beans, and a sprinkle of vegan cheddar cheese.
Change the Wrap
Wraps come in an endles number of flavors. I've used a regular flour wrap, but other popular flavors include green spinach wraps and sun-dried tomato wraps.
More Vegan Breakfast Recipes
If you love these vegan breakfast burritos, be sure to check out these other vegan breakfast recipes:
While you're here here, don't forget to join my free 5-Day Challenge! Get a five day vegetarian meal plan with shopping list, and more fun freebies.
Recipe
Vegan Breakfast Burrito
Ingredients
For vegan scrambled eggs:
- 1 cup chickpea flour
- 1 cup water
- 1 cup frozen spinach defrosted, drained and pressed dry
- 1 small onion diced
- 3 garlic cloves
- ¼ cup fresh parsley
- ¾ cup green bell pepper diced
- 1 teaspoon fresh thyme
- 1 teaspoon cumin powder
- 1 teaspoon pepper
- 1 tablespoon turmeric powder
- 1 tablespoon olive oil
- salt to taste
For burritos:
Instructions
- Make the scrambled "eggs".
- Add chickpea flour, water, turmeric, cumin, pepper and salt in a medium bowl and whisk everything together. Set aside.
- Place a non stick frying pan over medium heat, add oil and sauté onion, garlic, bell pepper and herbs for 5-6 minutes.
- Add spinach and stir well.
- Pour chickpea mixture over the veggies and cook until the mixture begins to become firm like a pancake. Then use a wooden spoon to break and scramble the "eggs".
- Flip the mix until the whole scramble is cooked through. (Cook longer for a crispier texture.)
- Make the breakfast burritos.
- Divide the "eggs" into 6 portions and spoon over top of 6 wraps.
- Add lettuce and red cabbage (optional).
- Wrap into burritos, and serve!
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