Time to roast

• Spread the hash browns and sausages out on the baking tray, place the tray in the oven and bake for 20 minutes until the hash browns are golden and the sausages a cooked through

Prepare the mushrooms

• Cut the mushrooms into ½cm slices
• Warm 2 tbsp of the olive oil in the saucepan over a medium heat, add the mushrooms, garlic puree and a good pinch of salt and pepper and fry for 8 minutes, stirring regularly to prevent catching

Prepare the tofu and plant based bacon

• Warm 1 tbsp of the remaining olive oil in the frying pan over medium heat
• Add the bacon to the same pan and fry until brown
• Add the remaining tbsp of olive oil to a new pan, add the tofu and a little salt and pepper and stir for 3-4 minutes until cooked through
• Keep flipping the bacon to make sure it’s cooked evenly

Build the burritos

• (The following directions are to make one burrito, if you want to make two, do the following twice)
• Cut the sausages in half lengthwise
• Lay a tortilla out on a clean surface and place 2 of the hash browns just below the middle
• Top with 2 rashers of bacon, 2 sausages, half the tofu and half the mushrooms
• Squeeze the sauce of your choice over the filling
• Fold the 4 exposed edges of the tortilla inward
• Pull the two outward edges of the tortilla over the filling
• Pull the bottom edge of the tortilla into the middle of the filling
• Tightly roll the contents in the tortilla to form a neat burrito

Finish and serve

• Warm the baked beans over a medium heat until simmering and steaming
• Place the burrito on the frying pan and warm over high heat until golden on all sides and a little crispy
• Transfer the beans to a bowl
• Place the burrito on a chopping board, cut in half and tuck in, using the baked beans as a dipping sauce