VEGAN BACON WRAPPED MINI BREAKFAST BURRITOS

Ingredients:

  • 2 tbsp. cashew butter

  • 2–3 tbsp. tamari

  • 1–2 tbsp. liquid smoke

  • 1-2 tbsp. water

  • 4 pieces rice paper

Veggie add ins:

  • 1/3 cup roasted sweet potato cubes

  • 8 strips roasted red pepper

  • 1 small tree broccoli, sautéed

  • 6-8 stalks fresh asparagus

  • Handful spinach, kale, other greens

  • 2 servings VeganEgg scramble or Tofu Scramble

Directions:

  1. In small shallow bowl, whisk together cashew butter, tamari, liquid smoke, and water. Set aside.

  2. Prepare all fillings to assemble rolls.

  3. Rice Paper Hydrating Technique: have a large plate/surface ready to fill/roll wrapper. Hold one rice paper under water faucet running coolwater, getting both sides of wrapper wet, for just a few seconds. Remove from water and while still firm, place on plate to fill – rice paper will soften as it sits, but will not be so soft that it sticks to the surface or rips when handling.

  4. Fill by placing ingredients just off from the middle, leaving sides of rice paper free. Fold two sides in like a burrito, roll from ingredient side to other side, and seal. Dip each roll into cashew – liquid smoke mixture, coating completely. Arrange rolls on a parchment baking sheet.

  5. Cook these at 350°F for 8-10 minutes, or until crisp.

Matthew Revich