Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

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It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

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You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

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Crock Pot Vegan Breakfast Burrito Filling

breakfast Jun 14, 2025

🌯 Crock Pot Vegan Breakfast Burrito Filling

Dump it in the crock pot at night—wake up to breakfast burrito filling ready to roll. Honestly I don't usually turn this into a breakfast burrito, we end up eating it on it's own. But it is so good that you could eat it either way, or even have it for dinner!

🥄 Ingredients (Makes enough for 8–10 burritos):

1 (16 oz) block firm tofu, crumbled
3 cups frozen diced potatoes (or 3 medium potatoes, chopped small)
1 red bell pepper, diced
½ onion, diced
1 cup chopped spinach or kale
1 tsp garlic powder
1 tsp onion powder
1 tsp turmeric
½ tsp smoked paprika
½ tsp salt (or kala namak for eggy flavor)
¼ cup unsweetened soy milk
1 (14 oz) can black beans, drained and rinsed
½ cup salsa (to stir in just before serving)
1 cup frozen corn (add after cooking to cool it down just before serving)

🥣 Instructions:

Dump everything into the crock pot except the black beans and salsa. Mix well.
Cook on low for 4–5 hours or high for 2–2.5 hours, until potatoes are tender and tofu is cooked through.
In the last 15–20 minutes, stir in the black beans, corn and salsa. Let it warm through.

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