Breakfast Wrap with Seitan “Sausage” Crumbles

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CategoryYields4 Servings
Prep Time20 minsCook Time15 mins

Seitan “chorizo” substituted for typical sausage offers an option with less sodium (salt) and saturated fat.

Seitan “sausages”
 250 ml vital wheat gluten (also known as “gluten flour”)
 1 ml salt
 5 ml cumin
 5 ml chili powder
 5 ml paprika
 5 ml onion powder
 5 ml garlic powder
 60 ml apple cider vinegar
 60 ml ketchup
 60 ml water
 30 ml vegetable oil
To assemble:
 4 eggs, scrambled
 2 tomatoes, diced
 1 avocado, sliced
 4 small whole wheat tortillas
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1

In a large bowl, stir together the vital wheat gluten, salt, cumin, chili powder, paprika, onion powder, and garlic powder. Set aside.

2

In a separate bowl, mix together the apple cider vinegar, ketchup, water, and vegetable oil.

3

Add the wet ingredients to the dry ingredients. Using a fork, combine to form sausage crumbles.

4

In a non-stick pan, heat the crumbles over low-medium heat for about 3 to 4 minutes per side, until browned. Set aside.

5

Wrap the eggs, tomatoes, avocado and seitan “sausage” in tortillas.

Mix it up

Add shredded cheese into the scrambled eggs to add a familiar flavour!

Plan it out

Leftover seitan crumbles are great to add to a taco salad or burrito.

Breakfast Wrap with Seitan “Sausage” Crumbles
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Ingredients

Seitan “sausages”
 250 ml vital wheat gluten (also known as “gluten flour”)
 1 ml salt
 5 ml cumin
 5 ml chili powder
 5 ml paprika
 5 ml onion powder
 5 ml garlic powder
 60 ml apple cider vinegar
 60 ml ketchup
 60 ml water
 30 ml vegetable oil
To assemble:
 4 eggs, scrambled
 2 tomatoes, diced
 1 avocado, sliced
 4 small whole wheat tortillas
Breakfast Wrap with Seitan “Sausage” Crumbles
IngredientsDirections
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