Broccoli Eggplant "Steak" Breakfast Burritos

Growing up my Mom used to make us Broccoli Burritos that contained broccoli, mayonnaise and monterey jack cheese.  This vegan version brought me right back to childhood.  The most labor intensive part of this recipe is the roasting of the eggplant, mushrooms and onions so if you want to enjoy this breakfast treat I suggest roasting the night before.  What a great way to use up those leftovers from dinner!  Feel free to add your own veggies of choice but definitely give this combo a try along the way.  The result is meaty and soul satisfying.

Broccoli Eggplant "Steak" Breakfast Burritos
1 Eggplant (peeled and chopped into 1/2 inch cubes-this is the "steak")
1 Carton White Button Mushrooms (sliced thinly)
1/2 Sweet Yellow Onion (minced)
1 Bunch of Broccoli (large stems removed)
Flour Tortillas
Olive Oil (for roasting)
Vegan Butter (for broccoli and tortilla)
Vegannaise (for filling)
Salt & Pepper (to taste)

Begin by roasting eggplant, mushrooms and onions in a 375 degree oven for about 45 minutes turning occasionally to ensure even cooking.  I suggest tossing all of these with olive oil and salt and pepper in the dish you use to roast them.  Steam broccoli in boiling water just until small stems are tender but vegetable retains it's bright green color.  Sprinkle finished broccoli with salt and a scoop of vegan butter.  Warm flour tortilla in a little vegan butter until it is warm and toasty.  For filling add a small amount of vegetables and top with a scoop of vegannaise.  Fold ends and roll it up.  The eggplant has a meaty texture that is reminiscent of a meaty steak and the broccoli is complimented by the creamy topping.  This recipe will yield about 12 burritos.

1 comment:

  1. I apologize for any confusion readers. This recipe contains no actual steak. The "steak" is the eggplant. There is no beef in the recipe. For meat eaters, feel free to add your additional protein of choice if desired.