RECIPE: Easy breakfast burritos (vegan)

[Guest guest]

I was in the mood for a breakfast burrito with potato & cheese. This is

another little recipe I came up with this morning that was pretty easy &

quick to put together. About the only thing that took the longest was

making the cheeze sauce (recipe from the Uncheese Cookbook). You can use

the leftover sauce for other recipes or baked potatoes, pasta, other

veggies, etc.

 

 

EASY BREAKFAST BURRITOS

 

1 medium potato, grated

1 cup frozen brocoli florets or spears (if too large, chop into small

pieces)

2 whole wheat flour tortillas, approx. 8 inches

1/4 c. simply cheeze sauce (recipe follows), or to taste

 

Thaw broccoli florets under hot water. Squeeze out excess water and aside.

Panfry the grated potato in a bit of olive oil until done. Add broccoli

florets and saute a few minutes longer. Warm tortillas in the microwave for

10-20 seconds. Separate into two even portions and put each portion on each

tortilla. Ladle about 2 tablespoons of the cheeze sauce over each vegetable

mixture. Add more if you want an extra cheezy taste. Wrap each tortilla.

Serves 2 (or one if you're really hungry)

 

SIMPLY CHEEZY SAUCE (FROM JOANN STEPANIAK)

3 c. water

1/4 c. rolled oats (or use flour if you're in a pinch)

1/3 c. nutritional yeast flakes

4 T. tahini

2 T. fresh lemon juice

1 T. onion granules

1-1/4 t. salt

1 t. dried thyme, basil, oregano, or dill weed

1/2 t. garlic granules

1/8 t. turmeric powder

 

Place all ingredients in a blender and process until completely smooth.

Pour into a medium saucepan, and bring to a boil, stirring constantly.

Reduce heat to low, and continue to cook for a few minutes more, stirring

constantly, until thick and smooth. Serve hot.

 

 

Megan Milligan

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