This Brunchwrap by Eat Figs, Not Pigs is the most savory, scrumptious brunch recipe yet. It’s especially easy to prepare and perfect for when you’re hungry, but the time for breakfast has passed and your venturing too close to dinner. It’s light enough so that it won’t interfere with dinner, yet hearty enough to both gratify and tie you over.



  1. Cook the hash browns with 3 tablespoons avocado oil according to package directions on a non-stick skillet, seasoning with Slap Ya Mama. Transfer to a paper-towel lined plate.
  2. In the same pan on medium high heat, add 1 tablespoon oil and vegan sausage, breaking it up into bite size pieces with the back of a wooden spoon, and cook until warmed through and slightly crisp at the edges, about 5-7 minutes. Place cooked sausage on a plate and set aside.
  3. In the same pan used to cook hash browns and sausage, add last tablespoon of oil. On medium high heat, crumble the tofu into the pan with your hands. Season with pepper and turmeric. Cook until warmed through, about 5 minutes. Turn of the heat, and add black salt, tossing to combine.
  4. Layer hash browns, sausage, tofu scramble, and vegan cheese into the center of your tortilla. Fold the edges of the tortilla inward, using one of your hands to keep each fold in place (it should make the shape similar to a hexagon).
  5. In a large nonstick skillet on medium high heat, add 1 tablespoon of vegan butter (1 tablespoon per crunchwrap). Once the butter has melted, cook breakfast crunchwrap folded side down and until golden brown and crispy, about 2-3 minutes. Reduce heat to medium, flip, and cook the other side an additional 5-6 minutes. Repeat until you have 4 breakfast crunchwraps in total. Cut in half and serve with hot sauce and maple syrup. ENJOY!

Have you tried the Brunchwrap recipe? How was it?

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