This burrito makes a very nice breakfast but you can also eat it at different moments. The kind of mushroom used here: champignons, are mostly cultivated and available the whole year.
For 2 burrito’s:
– 100g mushrooms
– 100g purple asparagus. You can use another colour if you don’t have purple asparagus. White asparagus you have to peel and mostly have a somewhat longer cooking time.
– 50g endive
– 2 spring onions
– 2 whole-wheat tortilla’s
– 2 tablespoons oat yogurt
– olive oil
– optional: some animal-friendly grated cheese or nutritional yeast flakes
Cut the mushrooms into slices. Remove the bottom from the asparagus and cut them into pieces. Fry the mushrooms and the asparagus 5 minutes on medium heat in some olive oil.
Shred the endive. Cut the spring-onions into rings. Prepare the tortilla’s according the instructions on the package if you use tortilla’s from a package.
First put a tablespoon of yogurt on the tortilla, then half of the the vegetables, then half of the endive and finally one spring onion. Finish off with some optional cheese or nutritional yeast flakes.
Tip for variation: add a little bit of vegan shoarma for example for dinner.
