For sausage patties with a pvt sauce:

• 1 pack of 100g textured vegetable protein “Les Brutes”
• 1 cup boiling water
• 1 tbsp soy sauce
• ½ tsp liquid smoke
• 1/2 cup regular breadcrumbs
• 3 tablespoons all-purpose flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp dried sage
• ½ tsp salt and black pepper
• 2 tablespoons vegetable oil (for cooking)

For the wraps:

• 6 large tortillas
• 6 store-bought hash brown potato cakes, grilled
• Chopped spinach
• 1 sliced ​​tomato
• Grated cheese, in sufficient quantity

For the chipotle mayo

• 3 tablespoons mayonnaise
• 2 tbsp Greek yogurt
• 1 to 2 chipotle peppers in adobo sauce (canned), chopped
• 1 tbsp lime juice
• ½ tsp smoked paprika
• Salt and black pepper, to taste

For the pancakes:

1. In a bowl, mix the "Les Brutes" powder with boiling water, soy sauce, and liquid smoke. Let it sit for about 10 minutes until it absorbs the water and softens.
2. Next, add the breadcrumbs, flour, spices, salt and black pepper. Mix with your hands; you will then obtain a texture that starts to “stick”.
3. Form into about a dozen small patties. Heat a large skillet over medium-high heat with the oil, then brown for 2 minutes on each side. Set aside.

For the mayonnaise:

1. Blend all the ingredients together in a food processor or with an immersion blender. Set aside.

Place a tortilla on a plate. Add some chipotle mayo, cheese, spinach, tomato slices, two PVF sausage patties, and a hash brown potato patty. Roll tightly and cut in half. Serve immediately.

Recipe and photo credit: @macuisinedetouslesjours