Monday, July 13, 2015

Vegan Breakfast and Dinner Freezer Burritos


Ever since I made my chickpea freezer burritos, I have been on a quest to fill our freezer with easy and healthy food.  Dinner burritos are a must, but I started wondering how easy it would be to make breakfast ones, too.  So, on a Saturday afternoon, I got in the kitchen and started cooking.


Because I shared ingredients across both burrito recipe, I could cook everything at once and then wrap everything up.  In a matter of a few hours, I had a freezer full of food that would last us for weeks.




This is also an easy recipe to make with a non-vegan partner.  You can double the amount of veggies and grains/potatoes and have them simply add their non-vegan protein to their burrito.  Then, you'll both have tons of easy food and dinners you can warm up together.  That's big in our house.  We eat dinner together every night, and it's nice if our foods are at least similar.




When you're done, your house is going to smell so great!  I did stain a bunch of things with turmeric, but what vegan doesn't have a yellow slotted spoon?




Vegan Breakfast and Dinner Freezer Burritos

Shared Ingredients:

  • 3 sweet potatoes, cubed 
  • 1 white onion, diced
  • 8 cups raw greens (I used mustard and turnip)
  • 2 jalapenos,sliced (jalapeno)
  • 2 cups chopped cilantro
  • 1 tbs coconut oil
  • 1 tbs olive oil
  • 16 tortillas of your choice
Kitchen Supplies:

  • tinfoil
  • large ziplock bags for storage
  • 1 sharpie
Breakfast Ingredients

Dinner Ingredients:

  • 1 cup black lentils
  • 2 1/2 cups water

  1. Preheat your oven to 400 degrees (F).
  2. Dice sweet potatoes into evenly sized small cubes.
  3. Roast sweet potatoes for 40-45 minutes, or until soft.  
  4. Set potatoes aside to cool completely.
  5. While the potatoes are roasting, cook tofu scramble per directions.
  6. On a separate burner, boil water for lentils.
  7. Add lentils and simmer for 40 minutes, or until lentils are soft.
  8. Drain excess water and set aside to cool.
  9. In a large pan with cover, heat to medium/high.
  10. Add olive oil and heat for 30 seconds.
  11. Add onions and saute for 15 minutes, stirring often.
  12. Set aside to cool.
  13. Set the same pan back on the medium/high burner.
  14. Melt coconut oil.
  15. Add in greens and cover with top.
  16. Steam for 10-15 minutes, stirring occasionally so not to burn greens.
  17. Once greens are wilted, remove from heat and let cool.
  18. Chop cilantro and jalapenos and place in small bowls.
  19. Once everything is cooled, you are ready to assemble.
  20. Lay out a square of tinfoil and build your burrito with the following:
  21. Breakfast Burrito (Makes 8-10):
    1. 1 tortilla
    2. 1/3 cup tofu scramble
    3. 1 tbs cooked onion
    4. 1/4 cup cubed sweet potato
    5. 1/3 cup cooked greens
    6. Jalapeno and cilantro topping
    7. 1 tbs shredded vegan cheese
  22. Dinner Burrito (Makes 8-10):
    1. 1 tortilla
    2. 1/4 cup black lentils
    3. 1/4 cup cubed sweet potato
    4. 1/3 cup cooked greens
    5. Jalapeno and cilantro topping
  23. Wrap burrito, then wrap in tinfoil.
  24. Add to ziplock bag and label.
  25. Freeze.
  26. To reheat, preheat oven to 400 degrees (F).
  27. Add burrito in tinfoil to oven and cook for 25 minutes.
  28. Remove tinfoil and cook an additional 20 minutes.
  29. Serve with salsa and more greens!


If you end up having extras, just portion out some breakfasts for yourself.  I love opening the fridge and seeing a multitude of pre-portioned meals I can snag and bring to work.


Don't forget to bring salsa and avocado for topping!




Whenever we reheat these for dinner, I love to have a huge pile of greens as a side.  On this night, I only ate half my burrito, so I popped the other in a tupperware and ate it for lunch the next day.



This farmer's market salad picture is a teaser, because I am not going to tell you about it today.  Let me just say, it's great!



Bonus, kitty pictures!

Do you pre-make freezer food?  What's your favorite?  Leave me a comment!

10 comments:

  1. Thanks for the reminder about preparing meals for the freezer! We will be doing a kitchen reno shortly and this will definately make life easier. I think I'll get started now on preparing some freezer meals ahead of time. (SF)

    ReplyDelete
    Replies
    1. A little prep work goes a long way! :)

      Delete
  2. I really need to do this!!! I always buy the Sweet Earth burritos for quick lunches, but it'd be so much cheaper to whip up a batch of my own.

    ReplyDelete
    Replies
    1. These are so cheap and easy! Let me know how it goes :)

      Delete

I'd love to hear from you!