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For the Tempeh Bacon:

1 package of tempeh (8 oz)

1/4 cup braggs amino acid (or tamari)

1 teaspoon worchestire sauce

1 teaspoon balsamic vinegar

2 teaspoons liquid smoke

4 tablespoons of grade B maple syrup

1/4 cup water

Canola for frying

 

For the Burrito Mix:

1 cup organic Quinoa

4 medium Yukon Gold Potatoes shredded

1 Vidalia Onion (or yellow works too) chopped

1 Red or Yellow Pepper diced

2 Garlic cloves minced

1 head of Kale chopped

2-3 Roma Tomatoes diced

1/2 teaspoon Paprika

1/2 teaspoon Turmeric

2 teaspoons Cumin

4 tablespoons Nutritional Yeast

3/4 teaspoon Salt

1/2 teaspoon Pepper

3 tablespoons Canola Oil

1/2 cup Daiya Pepperjack Style Shreds

Whole Wheat Tortillas

 

 

 

Procedure Header all entrees link
Quinoa, Hash & Tempeh Bacon Breakfast Burrito

Show those vegan naysayers your PROTEIN POWER with this delcious breakfast burrito!

 

For the Tempeh Bacon:

Combine braggs, worchestire sauce, balsamic vinegar, liquid smoke, maple syrup, and water. Slice tempeh into small strips and marinade in liquid mixture for at least 20 minutes. The longer the tempeh is marinated the better the flavor so longer is recommended (an hour is ideal- however, we marinate while we prepare the burrito mix). Make sure each side is soaked well.


After the tempeh has marinated heat oil on skillet and fry the strips on each side over medium-high heat until crisp. After about 5 minutes or so on each side the tempeh will turn brown and crispy. Remove from heat on place on a paper towel to absorb excess oil.

 

For the Burrito Mix:

Cook 1 cup Quinoa according to package directions. FYI: I don't believe in washing the quinoa. Honestly I don't even understand how this is possible. But, ultimately it's your call.


Heat 2 tablespoons of oil and add onion, pepper and garlic and saute for about 2 minutes. Add shredded potatoes and mix in thoroughly. Next, add quinoa and mix thoroughly. Add cumin, paprika, tumeric, nutritional yeast, salt and pepper. Cook the mixture on medium/high heat until the potatoes turn mostly golden brown adding the remaining oil as needed.


Once the potatoes are mostly golden mix in the the kale, tomatoes, and Daiya. Once the Daiya is melted it's ready to eat!

 

Assembly:

Add the burrito mixture and 5 tempeh bacon strips to the tortilla, wrap it up, and eat immediately!

 

Variation:

Add Pico de Gallo and Fresh Avocado.