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Breakfast Burrito Samosas
Are you a fan of breakfasts?
We LOVE a good breakfast here at BOSH! and often go for an 'all day breakfast' option when we are eating out!
We have created this vegan recipe, the very best of Mexican and Indian cuisine, blended together. Now this could be a messy disaster, but is actually a joyously tasty creation.
We made burrito samosas a few weeks ago and liked them so much we decided to make a breakfast version. Any excuse, eh?
A tasty and easy plant based breakfast idea.
- 2 tbsp Vegetable Oil
- 1 Red Onion
- 2 cloves Garlic
- 1 cup Boiled Potatoes
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1 cup Mushrooms
- 1 cup Cherry Tomatoes
- 3 Veggie Sausages
- 7 Tortilla Wraps (recipe should make enough filling for 5, plus the extra wraps to make the triangles)
- A few slices of dairy-free cheese.
- Soy Milk for brushing
- Frying pan
- Mixing bowl
- Pastry brush
- Baking tray
Preheat the oven to 200℃ (392℉). Warm the oil in the pan and add the onions, stir until translucent. Then add the garlic and simmer until the flavour is released. Then add the potatoes, garlic and onion powders, salt and pepper.
Mix well, then add the mushrooms and tomatoes, cook down for a few minutes before adding the chopped up (cooked) veggie sausages.
Spoon a small amount of the mix into a tortilla wrap. Place some sliced dairy-free cheese on top and then add more filling.
Place a cut-out tortilla triangle on the filling (this will stop it from leaking too much filling). Brush with a small amount of soy milk and fold the wrap over to make a triangle.
Place on a baking tray with the folded side down to help it stay stuck together. Bake for 15 Minutes (or until the tortilla is crispy).
Serve with your favourite sauce.