Vegan Bacon Wrapped Mini Breakfast Burritos
Recipe type: Breakfast
Serves: four mini burritos
dairy, egg, and gluten free, vegan
  • 2 tablespoons cashew butter
  • 2 – 3 tablespoons tamari
  • 1 – 2 tablespoons liquid smoke
  • 1-2 tablespoons water
  • 4 pieces rice paper
  • 2 servings VeganEgg scramble or Tofu Scramble
  • veggie add ins:
  • ⅓ 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
  1. Preheat oven to 350 °F. Line baking sheet with parchment.
  2. In small shallow bowl, whisk together cashew butter, tamari, liquid smoke, and water. Set aside.
  3. Prepare all fillings to assemble rolls.
  4. Rice Paper Hydrating Technique: have a large plate/surface ready to fill/roll wrapper. Hold one rice paper under water faucet running cool water, 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.
  5. 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 parchmented baking sheet.
  6. Bake at 350 °F for 15 minutes. Remove from oven, turn over, return and continue baking for another 10 minutes, until bacon is crispy. Serve warm.
  7. *ALTERNATE COOKING INSTRUCTIONS: if you have an Air Fryer, cook these at 350 °F for 8-10 minutes, or until crisp.
Recipe by spabettie at