Vegetarian soy-free Chickpea Breakfast Burrito Filling
1 tbsp. olive oil
1/2 cup diced onion
generous handful or two of grated carrot
2 medium yellow potatoes, cooked and cubed
1 can chickpeas, drained, rinsed and mashed with a potato masher
generous handful or two of fresh arugula, cleaned and chopped
3 tbsp. nutritional yeast
herbes de Provence
herbamare or your favorite salt
1 tbsp. liquid mustard (I like Annie’s)
3 tbsp. tahini, qhisked with water to make a smooth sauce
1 tsp. coconut aminos (or wheat-free tamari if soy is not an issue)
Heat olive oil in saute pan on medium and add it your diced onion. After it turns translucent, add your grated carrot and cook a minute or two. Move onion and carrot to the edge of the pan and add your cubed, cooked potato to the center of the pan and brown, turning once. Add dry seasonings (herbs, nutritional yeast, pepper, herbamare or salt.) When potatoes are nicely brown, fold in your mashed chickpeas. Taste and add additional dry seasonings to taste. Drizzle your liquid mustard over the potatoes and chickpeas and fold in evenly. Drizzle in your tahini sauce. Combine thoroughly and let brown. Then add your chopped arugula and sprinkle with coconut aminos, folding into the potato-chickpea mixture. When the arugula has wilted, taste and adjust seasonings as desired. Use as filling for a gluten-free, soy-free vegan breakfast burrito or on its own as a hearty main dish.
Would be good served with hot sauce or srirachi sauce to taste.