A delicious and hearty breakfast burrito made with roasted potatoes, chickpea flour 'eggs', mushroom 'bacon', and creamy 'cheese' sauce, all wrapped in a tortilla.
1: Dice the potatoes, rinse under cold water to remove excess starch, dry with a paper towel, and toss with oil and seasonings. Transfer to a parchment lined baking tray and roast at 400ºF for 15-20 mins.
2: Slice king oyster mushrooms lengthwise into strips, toss with oil and seasonings, and air fry at 370ºF for 18 mins.
3: Prepare 'cheese' sauce by blending plant milk, cashews, and nutritional yeast until combined. Set aside.
4: Sweat garlic and onion in a separate pan. Strain off the cheese sauce mixture into the pan and add the coconut milk. Season with salt, pepper, and a little turmeric. Simmer until it coats the back of a spoon.
5: For pico de gallo, dice all ingredients, mix in a bowl, and season with salt and lime to taste.
6: For 'eggs', combine chickpea flour and water, add salt and nutritional yeast, and whisk until combined. Cook in a nonstick skillet until bubbles form on top like a pancake, flip, and cook on the other side. Chop with a spatula to form scrambled egg-like consistency.
7: Heat tortilla, assemble the burrito with all components, and enjoy!
