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.

It’s not a diet. It’s not a challenge.
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:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

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

Learn More about the Collective PlantWhys Membership Here

Vegan Grab and Go Breakfast Burritos

breakfast burrito grab and go breakfast high protein breakfast vegan breakfast burrito Apr 27, 2024

Vegan Grab and Go Breakfast Burritos
Makes: 8 • Total Time: 20 mins • FODMAP rating: low

If you need a savory and filling breakfast you can make ahead and then grab and warm up on the go in the mornings, then this is for you. Tofu has more protein than eggs, so this recipe is a great swap for your typical breakfast burrito. Feel free to add in any other veggie or mix in. The potatoes help to absorb any extra liquid so that the tortilla doesn't get soggy from the salsa or tofu.

Ingredients
2 medium potatoes
1 package extra firm tofu
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon turmeric
dash of pepper
1 can drained and rinsed black beans
1 cup salsa
Handful of spinach
8 tortillas
Optional: Hot sauce, more salsa, or ketchup
Wrap in aluminum foil to store

Instructions
1.Wash, then microwave the potatoes for about 6 minutes.
2.Crumble the tofu over a pan, then cook on medium heat. Add the spices, salt, black beans and salsa. Then take the potatoes out of the microwave and cut them into cubes or even mash them a little. Add to the mixture, then top with a handful of spinach and mix until the spinach is cooked.
3.Place the mixture in the middle of a tortilla and roll it up unto a burrito. Wrap aluminum foil around the burrito to store.
4. Store in the fridge for 1 week or freezer for 3 months.

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.

Before You Dive Into This Delicious Recipe… 🍲

Vegan Grab and Go Breakfast Burritos

Stay connected with news and updates!

Stay Connected