Breakfast Burritos

Serves: 5-6
Cooks in: 1 hour
Difficulty: 5/10
Can be gluten free

epic vegan breakfast burrito recipe, filled with scrambled ackee, potato rosti, bbq beans, plantain & loads more.


Scrambled Ackee ‘Egg’

2 tbs Vegetable Oil
5 Spring Onions, finely chopped
1 Yellow or Red Pepper, finely sliced
1 tsp Smoked Paprika
Pinch Ground Pepper
Pinch Sea Salt
1/2 tsp Dried Garlic, ground
1 tin Ackee, from a tin, drained & patted dry
1/4 cup/60ml Non Dairy Milk
Handful Baby Spinach, washed, any big stems removed.

Hash Brown

2 large Maris Piper potatoes, peeled, grated & water squeezed out
3 spring onions,  finely chopped
4 tbsp plain flour or buckwheat flour, to keep GF
2 tbsp extra virgin olive oil
1 tsp paprika
1 tsp cayenne pepper
pinch sea salt and pepper
1 tbs Oil, to bring the mix together
1 tbs Chipotle Paste

BBQ Beans 

1 tbs Olive Oil
1 Clove of Garlic, Minced
2 Shallots, Chopped fine
1 tsp Smoked Paprika
Pinch of Sea Salt & Pepper
2 cups/400g Chopped Tomatoes, from a tin.
2 tbs of Unrefined Caster Sugar
1 tbs of White Wine Vinegar
1 cup/200g Cooked Butter Beans, from a tin or jar is best.
1 cup/200g Cooked Haricot Beans, from a tin or jar is best.
3 tbs BBQ Sauce 

Serve with

Vegan Sausage
Fried Plantain
Mixed Seeds

See below video for the instructions