Plant Based Challenge: Vegan Turkey Lunch Roll-Ups + Chorizo Breakfast Bake

An image of a large casserole, with lunch roll-ups next to it, in meal prep containers

We’re halfway through January, and that means plenty of people are still giving more plant-based, vegan meals a try! I worked with Kroger on this Plant Based Challenge to make a couple of recipes where the emphasis is: accessible, affordable, AND delicious. From this challenge came these awesome vegan turkey lunch roll-ups and a chorizo breakfast bake. YUM!!

An image of a large casserole, with lunch roll-ups next to it with text reading "Plant Based Challenge, Vegan Turkey Roll-ups + Chorizo Breakfast Bake"

Years ago, when I started dabbling in vegetarian and vegan recipes, I was also eating a lot more organic foods. So when Kroger started launching their Simple Truth products I was STOKED! Their organic options were always affordable, and – because they have so many locations – more accessible than some natural foods stores.

Ingredients for Vegan Chorizo Breakfast Bake on a cutting board

Fast-forward to the present, and they’ve launched a whole line of Simple Truth plant-based products! Among them are plant-based meats, dairy-free creams, and even Place & Bake cookie dough. (Straight up game-changer) Of course, the products are still affordable, and make eating plant-based foods easier than ever. Click here for a SIMPLE TRUTH COUPON!

Image left: chopping vegan chorizo, image right: casserole ingredients in baking dish

Chorizo Breakfast Bake

While I know that eating vegan meals can be easy, not everyone does! And there are still some misconceptions out there. With this Plant Based Challenge from Kroger, I went shopping at my local Smith’s for 99% of these ingredients. (the black Indian salt is from an Indian market) Then, I set off to make my first dish, the Vegan Chorizo Breakfast Bake!

Image sequence of assembly Vegan Chorizo Breakfast Bake

Filled with veggies AND flavor, plus the Simple Truth Meatless Chorizo, which is a sausage, as opposed to loose crumbles. This recipe shows that you can have a protein-rich breakfast, that’s delicious and easy!

An image of a casserole in a large baking dish, on a wood background with green linen

Chorizo Breakfast Bake

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This protein-rich chorizo breakfast bake is great for prepping during the weekend to have breakfast ready all week long!


  • 1 pound (455 g) red potatoes scrubbed and 1/4-inch diced
  • 2 Simple Truth Meatless Chorizo Sausages chopped
  • 1 1/2 cups (40 g) Baby Arugula firmly packed
  • 1 red onion chopped
  • 1 large red bell pepper seeds and stem removed, chopped
  • 1 tablespoon (15 ml) avocado or olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 14 ounce package (340 g) Firm Tofu drained
  • 1 1/2 cups (355 ml) vegetable broth
  • 3 tablespoons (15 g) nutritional yeast
  • 1 tablespoon (5 g) cornstarch
  • 1 teaspoon onion powder
  • 1 teaspoon Black Indian Salt AKA Kala Namak (for eggy flavor) or just use salt to taste
  • 1/2 teaspoon black pepper
  • Simple Truth Plant Based Sour Cream for dolloping
  • 1/4 cup (10 g) chopped green onion for garnish (optional)


    1. Preheat oven to 375F (190C, or gas mark 5), and have ready a 9×13-inch (23×33 cm) casserole dish. Place potatoes, Meatless Chorizo, baby arugula, red onion, and red bell pepper in the casserole dish. Drizzle oil over the top, add chili powder, paprika, oregano, and salt, then toss everything together until evenly coated.
    2. In a blender, place tofu, vegetable broth, nutritional yeast, cornstarch, onion powder, kala namak, and black pepper, and puree until very smooth. Taste and adjust seasonings to your preference. Pour tofu "egg" mixture evenly over the veggies in the casserole dish; shift the dish side to side if needed.
    3. If the greens are sticking out, poke them back into the mixture so that they don't burn. Place casserole dish in oven and bake for 48-55 minutes, or until edges are browned and the center is opaque on top. Once done, cool on a rack for 20 minutes before serving, or storing in meal prep containers.
    4. When ready to serve, dollop some Simple Truth Non-Dairy Sour Cream on top, and sprinkle with green onions. Also great when served with additional fresh arugula! This will store in the refrigerator for up to 7 days.

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Vegan Turkey Lunch Roll-ups

Next up, I knew we needed a lunch course, something easy to eat without utensils. Wraps are always a favorite of mine, and to make them more fun, they were turned into roll-ups! I mixed some of my favorite Mediterranean ingredients into the dairy-free Cream Cheese, like olives, sun-dried tomatoes, and onion.

Ingredients for making vegan lunch roll-ups, including arugula, green onion, and bell pepper

All of those flavors made these Vegan Turkey Lunch Roll-ups SO, so good! They’re the perfect weekday lunch in how simple they are to prepare. Plus, they travel well and pair with fresh fruit wonderfully.

Sequence of images showing how to assemble lunch roll-ups

I used 4 of the Simple Truth Turkey-style Deli Slices per wrap. But, if you want to bump up the protein content and use two whole packages, instead of 1 1/3, use 6 slices in each! Of course, the veggie filling can be customized to your preference but I looove this combo.

1 year: Vegan Recipes for Beginners // 3 years: Buckwheat Cranberry Avocado Salad // 4 years: Winter Bisque // 5 years: Vegan Kluski // 6 years: Cool Ranch Roasted Chickpeas // 7 years: Back to Basics Fruit Pie // 8 years: Raw Chocolate Mousse Pie

Image of sliced vegan turkey lunch roll-ups in meal prep containers

Vegan Turkey Lunch Roll-Ups

Yield: 4 servings
Prep Time: 20 minutes
Total Time: 20 minutes

Easy-to-make and full of Mediterranean flavors, these vegan turkey lunch roll-ups are the perfect weekday meal!


  • 8 ounces (225 g) Simple Truth Non-Dairy Cream Cheese
  • 2 green onions, diced
  • 1/4 cup (38 g) pitted kalamata olives, diced
  • 2 tablespoons (24 g) diced sun-dried tomatoes, if in oil, squeeze as much oil from them as you can
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Pinch of salt
  • 4 burrito-sized flour tortillas
  • 16 Simple Truth Turkey-Style Deli Slices, (1 1/3 packages)
  • 2 cups (64 g) firmly-packed Simple Truth Baby Arugula
  • 1 large red bell pepper (or two small), seeds and stem removed, then thinly sliced into strips


  1. In a small mixing bowl, stir together Simple Truth Non-dairy Cream Cheese, green onions, olives, sun-dried tomatoes, onion powder, pepper, and salt, until combined.
  2. Then, lay out four, burrito-sized tortillas (lavash will also work). Spread roughly 1/3 cup (74 g) of cream cheese mixture in a rectangle shape over each tortilla. Then lay out 4 Turkey-style Deli Slices in a single layer, followed by 1/2 cup (16 g) baby arugula, and sliced bell pepper.
  3. Take the edge of the tortilla on the short side of your cream cheese "rectangle", and tightly roll it until all wrapped up. Trim the empty ends of the wrap (about 2 inches), and discard them. Then, pierce the roll with 5 toothpicks, roughly 1 inch apart. Using a sharp knife, slice in between the toothpicks, then transfer the roll-ups to a container until ready to enjoy! Store in the refrigerator for up to 5 days.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Image of sliced vegan turkey lunch roll-ups in meal prep containers

Now, tell me, what do you struggle with when it comes to plant based eating? Do products like these have a place in your meal prep? (They certainly do in some of mine!!) And lastly, which product are you looking forward to trying first? Don’t forget your COUPON!

An image of a casserole in a large baking dish, on a wood background with green linen

8 Comments on “Plant Based Challenge: Vegan Turkey Lunch Roll-Ups + Chorizo Breakfast Bake

  1. Pingback: Plant Based Challenge: Vegan Turkey Lunch Roll-Ups + Chorizo Breakfast Bake – Vegan High Protein

  2. Breakfast bake is a big hit! Next time I need to make potato cubes a teeny bit smaller. Thanks for this great recipe.

    • So glad to hear it! And yes, the small dice is essential since the potatoes don’t get cooked before going into the dish. I’ll make a note of that on the recipe card!

  3. i might be going blind, but I don’t see the recipe for the breakfast bake??? It sounds yummy.

    • LOL I have looked like 4 times thinking I missed it… where is the Chorizo breakfast bake recipe?

      • Oh no! My plugin malfunctioned. I’ll add it back in! So sorry to you both!

        • Should be all good now!

  4. Pingback: Curried Tofu Lettuce Cups - Vegan Yack Attack

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