Was craving a breakfast burrito… thankfully we have these in stock in our freezer!

My favorite way to eat them is by crisping the outside up in a pan, and of course topping with hot sauce. I love to pair Breakfast Burritos with sautéed kale & onion— just a little olive oil, a pinch of pepper, a splash of tamari, and a sprinkle of nutritional yeast. 👌

What you may not know is that everything at NWK is made with whole food ingredients. When I started developing recipes in 2011, it was really important to me that I was making things that could appeal to everyone.

I love how far the commercially available vegan cheeses and meat alternatives have come, and I sometimes buy them to enjoy at home. But at NWK we make the base for these burritos from mashed white beans and finely shredded cauliflower, mixed with chickpea flour & spices and baked. We boil veggies and blend them with cashews and seasonings for our cashew-vegetable based cheesy sauce. We season and roast potatoes, and chop and sauté peppers, onions and kale. We chop up the base for our smoky ALT Strips, toss them with seasonings and bake them into flavorful little crumbles. It takes a team to get to the point where we’re mixing everything together & rolling them into burritos!

It makes for a combination of ingredients you can recognize, turned into a flavorful vegan burrito filling that anyone can enjoy. Nothing fancy— but making each component does take time and technique, and is made with NWK original recipes that give me a chance to be creative and see these honest simple ingredients transform every single week, so we can feed vegans and show non-vegans how delicious plants can be.

That’s what we’re all about. ♥️