Heat 1 tablespoon oil in a large pan over medium heat. Add the diced red bell pepper, yellow bell pepper, zucchini, and onion. Season with salt and cook, stirring occasionally, until the vegetables soften and cook down. Keep cooking until they are tender and slightly jammy but not mushy. Taste and adjust the salt, then add black pepper. Set aside.

Grate the tempeh using the large holes of a box grater.

Heat 2 tablespoons oil in a pan over medium heat. Add the grated tempeh and let it cook until lightly browned in spots. Add the mushroom or veggie seasoning or nutritional yeast, onion powder, garlic powder, smoked paprika, cayenne, oregano, and ground fennel seeds. Toss well and cook for about 1 minute.

Add the soy sauce, apple cider vinegar, and maple syrup or agave. Toss again until the tempeh is evenly coated and fragrant. Turn off the heat and set aside.

In a small bowl, mix together the soy yogurt, hot sauce, lemon juice, and salt. Taste and adjust as needed. Refrigerate until ready to serve.

If the tortillas feel stiff, warm them briefly in the microwave or in a dry pan until soft and flexible. Do not brown them at this stage.

Lay a tortilla flat. Add some roasted potatoes, some sautéed vegetables, and some tempeh crumbles. Be careful not to overfill. Fold in the sides and roll into a burrito. Wrap in parchment paper.

Repeat with the remaining tortillas and filling.

6.Place the wrapped burritos in a zip-top freezer bag or airtight freezer-safe container and freeze.

To reheat, either thaw a burrito in the fridge overnight or microwave it on the lowest power for 1 to 2 minutes just until defrosted. Then toast it in a pan until browned on both sides and heated through.

Serve with the spicy yogurt sauce and a simple side salad.