JUST Vegan Breakfast Burrito | Kimchi Mayo Dipping Sauce


Hey everybody, it’s been awhile. I’ve been caught in a Mom rut lately but I’m back and ready with a few of my favorite recipes as of late. Have you guys had JUST eggs yet? Never heard of it? The makers of JUST mayo created an egg scramble batter that looks and tastes just like eggs. It’s made from none of there than mung beans! I have made it way too many times; my kids are sick of scrambled eggs and omelets right now.


Today we did burritos. Super simple, super easy, protein filled sausage and egg breakfast burritos. And the kimchi mayo sauce is magic, one of my favorites right now. Add a dash of Chulula and you’re golden. We added some garlic sauce, but you could swap for Veganaise and cheese of your choice. The tortilla is key - go gluten-free or whole wheat, it’s your choice. But the softer the better so it hold together well.


Add some spinach or arugula for added fiber and nutrition. We love the Field Roast apple smoked sausages right now, so we added those too. It’s ridiculously filling and full of plant-based protein. This could be lunch or dinner as well. No need to limit yourself to breakfast. You’ll be so glad you made these, go for it! Let me know what you think…message me or post your own photos on Instagram.


JUST Breakfast Burrito Recipe

yields 1 breakfast burrito

Wrap Ingredients


Wrap Directions

  1. Heat the earth balance on a skillet. Once it’s liquid, add Just eggs. Let it cook, don’t add salt or cheese. Just cook it until firm, not liquid.

  2. Add sausage and cook longer until sausages are warm. Turn off heat.

  3. On a microwave safe plate layer tortilla with cheese and mayo sauce (recipe below). Warm tortilla for about 30 seconds.

  4. Add greens of choice. Then add the eggs and sausage mixture. Quickly wrap the burrito up. Enjoy while hot. Top with sriracha or Chulula hot sauce if desired.

Dipping Sauce Ingredients

Dipping Sauce Directions

  1. In a small dish mix the above ingredients thoroughly with a fork or spoon.

Millet, Chia + Orange Zest Granola

It's been a busy couple weeks and I have had a few new recipe ideas stewing in my brain. One was a new macaroon flavor {check}. Another was a healthy take on traditional oats and fruit granola. Today I'm sharing with you a raw version of the granola because The Honest Company blog is sharing my baked version with their readers. You do not need a dehydrator for that version but you will need one for this recipe. 


To sprout seeds and grains like millet and buckwheat, just soak for 3-4 hours in a bowl. Then rinse. Transfer to a mesh strainer and let sit in a warm spot - maybe by the window. {make sure you put a bowl under strainer so the water doesn't go all over the place}. The seeds will sprout tiny tails overnight. They are now ready to rinse and use in your cereal. It's really easy and really important to not skip this step when making homemade raw granolas.

You can germinate the seeds only {they won't grow tails} by soaking the seeds for 4-5 hours before making the cereal. This works well too. You can totally skip the sprouting overnight part if you just want to germinate the seeds. The seeds will sprout a bit in the warm dehydrator.


For those of you without a dehydrator...don't forget to check out my baked version over at the Honest Company blog. Enjoy!