Exploits of a Vegan Wannabe

Yesterday morning I was looking for something out of the ordinary to kick start my day. In the winter I typically abandon smoothies (because it barely made it to 10 degrees this morning) and I fall into a deep rut of oatmeal mornings. Not yesterday though. We awoke on a mission to create and enjoy a thrilling, hot and colorful breakfast.

Photo By: S. Duquet

Together we designed a wake up and smell the French roast, ready or not here I come world breakfast burrito. It is easy to create and the mega bonus is that it makes enough for four biggie servings so we can have it for breakfast tomorrow without having to work at it.

Hello World Breakfast Burrito

By: S. Boulton

Ingredients

1 14oz pkg Extra Firm Tofu, drained and pressed to remove as much water as possible

1/2 package of SoyChorizo, approximately 6 1/2 oz. Taken out of the casing.

1 tbsp chili oil or olive oil

1 tsp liquid aminos

1/2 tsp garlic powder

1/2 tsp turmeric

1/2 tsp cumin

1/2 orange bell pepper chopped (could use any pepper, we had an orange one on hand)

Tortillas (we used 8 inch in diameter whole wheat)

Photo By: S. Duquet

To Top it Off

Vegan sour cream (we used tofutti)

Diced avocado and  tomatoes spritzed with lime and fresh cracked pepper (this made it all come together for me)

Make it Happen:

In a large saute pan warm the oil and crumble the tofu into pan.  Simmer slowly for 5 minutes, stirring occasionally and then add liquid aminos, garlic, turmeric and cumin.  Simmer 2-3 minutes longer and add the bell pepper, heating until the pepper begins to soften.  Crumble the SoyChorizo into the pan.  Stir together and simmer until all is heated through, about 4-5 minutes.

Serve rolled in tortillas and garnish with diced avocados and tomatoes spritzed with lime juice and fresh cracked pepper.  Makes 4 servings.

Photo By: S. Duquet

I loved this because the flavor is so unbelievably fresh. It was a little counter intuitive because I thought the Chorizo would make it a bit salty or heavy (albeit darn tasty) but the burrito left me feeling light and nourished the way a beautiful pink  grapefruit would, but much more satisfied on a chilly morning. You will be ready to tackle the morning or your kids or the pile of paperwork on your desk.

It also occurred to me that this would make such a civilized  Sunday brunch with a perfectly handcrafted Bloody Mary. Yum.

Have a delicious day and feed your body and soul every morning.

Tags: compassionate eating, dairy free, going veg, plant based diet, trying vegan, trying vegetarian, vegan, vegan breakfast, vegan breakfast burrito, vegan brunch, vegan challenge, vegan chorizo breakfast burrito, vegan recipe, vegan wannabe, vegetarian brunch, vegetarian chorizo, vegetarian recipe