Protein-Packed Vegan Breakfast Pinwheels
Author -Yields: 4 servings (about 6 pinwheels each)
Ingredients
- 4 burrito-sized (10-in/25cm) wraps (regular, spinach or whole wheat wraps will all work well)
- 3 cups vegan refried beans (1 recipe will yield 3 cups; substitute a store-bought refried bean of choice)
- 2 cups vegan liquid egg (or a store-bought, vegan liquid egg replacer)
- lettuce leaves, tomato slices, roasted pepper slices, or another component of choice (optional)
Instructions
- Heat a 10- or 11-inch (25cm or 28cm) non-stick frying pan over medium low heat. Add 1/2 cup (120ml) of the liquid egg mixture, or enough to cover the round center of the pan.
- This liquid egg takes longer to cook than store-bought, liquid vegan egg or regular egg. The egg is ready to flip (for omelets or rounds) when bubbles form along the top surface, and that surface starts to become firm, about 3-4 minutes. Use a large spatula to gently flip the egg over. Cook until the bottom size is set, another 2 minutes.
- Transfer the cooked egg circle to a plate or cooling rack while you repeat with the remaining liquid egg. You'll create 4 or 5 circles. Allow the circles to cool to room temperature before proceeding. The egg circles can be prepared up to 2 days in advance of making your pinwheels.
- To prepare a pinwheel, place a wrap on a flat, clean work surface. Spread 3/4 cup of the refried beans over the wrap. Top the bean layer with your cooked egg round, then enough lettuce leaves to cover the egg. Start at the bottom edge of the wrap and wrap/roll it upward into a long, tight tube shape. Use a little of the refried beans to help the top flap of the wrap stick to the roll.
- Turn the seam of the roll onto your work surface and cut the roll into pieces that are each about 1 1/2-inches/4cm wide (this is similar to making maki rolls). These little pinwheels can come apart easily, so immediately transfer them to a container where you can store them snugly. Enjoy.