Street Beet BRUNCHYWRAP From Scratch!

 Tune in Monday, May 25 at 11am EDT on movement.us



This Brunchywrap is the brunch version of our popular T-Bell inspired vegan Crunchywrap. It consists of a burrito size tortilla stacked with melty vegan cheddar, fried hash brown patties, tofu egg scramble, crumbled walnut breakfast sausage, fresh pico and spicy mayo. We fold the Crunchywrap hexagon style and grill it ‘til warm and toasty. Tune in on Monday, May 25th at 11am EDT for the Brucnywrap At Home recipe video with Street Beet's Nina and Meghan at movement.us. Viewers can also follow the recipe and instructions below:


Tools needed for preparation: (*required / ~recommended)

*Food processor, NOT a blender or a vitamix.

*Measuring spoons/ cups

~gloves (unless you don’t mind staining your hands) a rubber spatula will suffice here too

~Sautee pans, pots, anything you can warm stuff up on the stove with (non-stick preferred)

~Rubber spatula (our favorite tool in the kitchen)

~Whisk or a fork

~Flat spatula to flip the Brunchywrap, tongs will work too

~large sautee pan/ griddle/ grill/ George Foreman (you do you)

~Medium size mixing bowls 

*Cooking oil- olive oil preferred but avocado/canola/grapeseed/sunflower will do!

*~ 12 inch Burrito shells. 10” will pass but we highly recommend 12” so you don’t over stuff and struggle to fold it together. 

 

 

Ingredients needed for recipe:

RAW walnuts

Violife vegan cheddar slices (any vegan cheese, 1 slice per wrap)

hash brown patties (2 patties per wrap)

burrito size tortilla 12” preferred (1 tortilla per wrap)

Tomatoes (for pico only)

red onion (for pico only)

Cilantro (for pico only)

Lime  (for pico only)

Hellman’s vegan mayo (any vegan mayo)

Franks Red Hot

lemon Juice

maple syrup

olive oil

light brown sugar

ground sage

dried thyme

ground coriander

red pepper flakes

smoked paprika

garlic powder

ground black pepper

sea salt (kosher or himalayan will do just fine)

1 tsp finely ground fennel (can be ground in a coffee or spice grinder)

1 package firm or extra firm tofu 

nutritional yeast

turmeric

onion powder

kala namak (black salt)    

   


PREPARATION OF THE RECIPE

Recipe Makes enough tofu egg scramble & walnut breakfast sausage for 

4-6 Brunchywraps 


PART 1: Tofu Egg Scramble                (first see part 4 to get a jump start)


1 package firm or extra firm tofu 

2 tablespoons nutritional yeast

2 teaspoons garlic powder

½ teaspoon black pepper

¾ teaspoon turmeric

½ teaspoon onion powder

½ teaspoon Kalaa Namak (black salt) + more to taste ~see notes below

¾ teaspoon sea salt to taste (Kosher & Himalayan are fine too)


~If you have never heard of Kala Namak (black salt), don’t feel weird. We hadn’t either before we started making tofu egg variations. It is a sulfuric tasting volcanic salt that has a dusty greyish-pink color and is commonly used in South Asian cuisine. It helps to give your scramble a true eggy-like taste. It is not entirely crucial but we do highly suggest getting your hands on some if you can find it. We get ours at the Bengladeshi markets in Hamtramck but you can also find it in Indian & Pakistani markets. If all else fails, try Amazon!


Open the tofu package and drain liquid into the sink, remove tofu.


Place tofu into a large bowl or baking dish and begin to break apart with fingers until most large chunks are gone. 


Next, add each spice to the tofu and incorporate evenly by mixing and squeezing with gloved hands. (We recommend wearing gloves for this part so you do not stain your hands- if you do not have gloves, use a utensil like a rubber spatula). 


Your tofu egg scramble is nearly finished! The final step is to heat the scramble. Put a nonstick pan on the stove over medium heat with just a touch of oil. When the pan is heated Add the tofu and stir until hot and slightly darker in color. Set tofu egg aside.


PART 2: Walnut Breakfast Sausage


2 Cups RAW walnuts

2 tsp maple syrup

2 tbsp olive oil

3 tbsp water

2 tsp light brown sugar

1 tbsp ground sage

1 tbsp dried thyme

½ tsp ground coriander

1 tsp red pepper flakes

½ tsp smoked paprika

¼ tsp garlic powder

¼ tsp ground black pepper

1 tsp sea salt (kosher or himalayan will do just fine)

1 tsp finely ground fennel (can be ground in a coffee or spice grinder, if you do not have either you can crush with any hard object to break up to best of ability)


Rinse 2 cups of raw walnuts with water in a colander over the sink. Place rinsed walnuts into a food processor and grind until they resemble something close to the size of cous cous or ground taco meat. You do not want to over process or you will end up with a lot of powder which will make the end result pasty, but you also do not want to end up with any large chunks. Large chunks will not absorb as flavor and will not soften when warmed.


Next, scoop your ground walnuts into a medium bowl and set aside. In another bowl, combine all above ingredients starting with the liquids and whisk together until well incorporated. 


Pour the mixture over your ground walnuts and with gloved hands or a rubber spatula, mix together until evenly distributed and you no longer have any dry walnut patches left. 


Taste mixture, then feel free to add additional red pepper flakes if you prefer a spicier sausage. You may also opt out of using brown sugar and /or maple syrup if you do not want any sweetness in your sausage, but we HIGHLY recommend keepin’ things a bit sweet. Keep in mind, lots of flavor comes through when sausage is heated. You may want to wait to make any adjustments. 


Throw a skillet over medium heat and add 2 teaspoons of oil. When the pan is heated, add walnut sausage. If you are not using a non-stick pan you may add a bit more oil to prevent walnuts from sticking to the bottom and burning. Be sure to mix frequently and scrape the bottom of the pan as you go. After 1 minute, add a small splash of water and continue to stir until hot, about 2-3 minutes.

Set aside.


(Easier) NEXT STEPS:


Part 3: Spicy Mayo


You can get creative & be as lazy as you want with this one. Use any vegan mayo of choice


We prefer to use Hellman’s vegan mayo in all our mayo-based sauces. It is the least expensive and by far the best tasting vegan mayo out there! Easily found at Meijer and Target, so it’s super accessible. 


Our Spicy Mayo consists of-

Hellman’s vegan mayo

Franks Red Hot

Lemon Juice

Garlic Powder

Paprika

Kosher Salt

(But for real…. You can mix hot sauce and mayo and be just as happy)


Part 4: Pico


To complement the hearty breakfast sausage and crispy hashbrown patties, we like adding a fresh element to our Brunchywraps. In this case, we chose pico. It’s bright, juicy, limey, perfect! 


Our Pico consists of-

Diced tomatoes

Diced red onion

Chopped cilantro

Lime & Salt


You can use any fresh veggies you have on hand in place of pico though tbh, don’t stress!



Part 4: Hashbrown Patties (2 per wrap)


You know, just like the ones you get at McDonald’s. You can find these at Trader Joes, Meijer, Kroger, pretty much anywhere!

(Although this is technically the 4th step, you may want to think about starting this before you heat your other ingredients) 


We deep fry ours ‘til extra crispy. Feel free to throw them in the oven, on a skillet, whatever you want. Just make sure they are nice and crispy when you start to build your wrap. Remember, they are replacing the tostada in this situation, so you want a good crunch. 


Once you’ve reached desired crispiness, you’re ready to build your Brunchywrap.



The best & final part, THE ASSEMBLY:


Lay your 12” burrito shell on a flat surface, and place the vegan cheddar slice in the middle. Follow the cheese with 2 fried hashbrown patties side by side or slightly overlapping if your tortilla is smaller.. Next add a layer of tofu egg scramble, followed by a layer of walnut breakfast sausage. It is totally up to your preference how much of each ingredient you add, but keep in mind that if you over stuff, your wrap will be super challenging to fold and you might struggle to keep it closed. Follow the sausage with pico, and a generous drizzle of spicy mayo. Then begin folding your wrap into a hexagon, counter- clockwise (or clockwise) until all seams are closed and tight. When all folds are secure, place Brunchywrap fold side down onto your cookware of choice. Make sure your Brunchywrap is positioned so your final fold is closest to you, pointed at the back of the pan. This will ensure the Brunchywrap does not come open when you flip.  Grill on medium-high heat until golden and crispy on both sides. Remove Brunchywrap from heat and place onto a cutting board. Cut in half, serve, and enjoy!