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3 “Won’t Believe They’re VEGAN” Burritos

I love a good burrito! You can literally “wrap up” so many nutritional components in a easy, tasty way. I recently got into a huge burrito rut, eating the same thing over and over until I didn’t even want to look at a burrito. So off to the kitchen I went to develop these beautiful burritos.


Use these fun and flavorful recipes to liven up YOUR burrito game. I hope you enjoy them as much as I do.


1. CLASSIC VEGAN BURRITO 🌯


Ingredients

• Rice Cooker Spanish Rice (recipe below)

• Queso Dip (recipe below)

Suggested additional filling for the burritos:

• Pinto Beans, canned or cooked from dry

• Avocado, sliced or mashed

• Romain lettuce, finely sliced

• Tomato, chopped

• Salsa

• Fresh cilantro, chopped

• Lime wedges for serving

• Tortillas of choice


Rice Cooker Spanish Rice


Ingredients

• 2 cups short grain brown rice

• 1 cup water

• 1/2 sweet onion, diced

• 2 garlic cloves, minced

• 14.5 oz. can diced tomatoes

• 1 Anaheim or Serrano pepper, diced

• 1/4 to 1/2 tsp of the sauce from a can of chipotle peppers in adobo sauce

• 1 vegetable boullion cube


1. Add all ingredients to a rice cooker, stir to combine and cook.


NOTE: If needed you can add up to a 1/2 cup more water through the cooking process. I didn’t need to, but I know all rice cookers are a little different. This can absolutely be done on the stove or in an instant pot, refer to cooking times on the package directions respectively.


Queso Dip


Ingredients

• 1 and 1/2 cups raw cashews, soaked and drained

• 3 tbsp nutritional yeast

• 1/2 tsp sea salt

• 1/4 tsp garlic salt

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• 1 cup of hot water


1. Place all ingredients into a high speed blender and blend on high until slightly warmed and steamy (around 1 - 2 minutes).


2. Stores well in a glass container with lid in the fridge for about 5 days.


Assemble your burrito with desired fillings from above and enjoy!

NOTE: I used the Pinto Beans recipe from my cookbook Eating Whole. You can always use canned, but this recipe brings a lot of additional deliciousness to the overall burrito, not to mention saves you money and they are easy to prep ahead of time.


2. TEMPEH ASADA BURRITO 🌯


Ingredients

Tempeh Asada:

• 8 oz. block tempeh, cubed very small

• 1/3 cup fresh squeezed orange juice

• 2 garlic cloves, minced

• 1 tbsp lime juice

• 2 chipotle peppers from a can of chipotle peppers in adobo sauce

• 1/4 cup cilantro, finely diced

• 1 tsp ground cumin

• 1 tsp dried oregano

• Salt to taste

Suggested additional filling for the burritos:

• Black Beans, canned or cooked from dry

• Cashew Cream, recipe below

• Avocado, mashed or sliced

• Microgreens

• Mixed spring greens

• Fresh cilantro, chopped

• Tomatoes or salsa

• Lime wedges for serving

• Tortillas of choice


1. In a medium mixing bowl add all of the ingredients for the Tempeh Asada. Gently stir to combine. Cover and allow to marinate for 20 minutes in the fridge.


2. In a medium frying pan add the tempeh asada mixture over medium heat. Allow liquid to cook down, about 5 minutes stirring occasionally. Set aside.


Cashew Cream


Ingredients

• 1 cup raw cashews, soaked and drained

• 1/2 cup water

• 3 to 4 tbsp lemon juice

• Salt to taste


1. Add all ingredients to a high speed blender and blend on high until smooth (around 1 to 2 minutes).



Assemble your burrito with desired fillings from above and enjoy!


NOTE: I used the Cuban Black Beans recipe from my cookbook Eating Whole. You can always use canned, but this recipe brings a lot of additional deliciousness to the overall burrito, not to mention saves you money and they are easy to prep ahead of time.


3. KOREAN BURRITO 🌯


Ingredients

Korean Style Tofu:

• 14 oz. extra firm tofu, drained and excess water pressed out

• 1/4 sweet onion, thinly sliced

• 1 green onion, finely diced

• 2 large garlic cloves, minced

• 1 inch ginger root, peeled and grated

• 1/4 of a medium Asian pear, peeled and grated

• 1/4 cup soy sauce or tamari

• 2 tbsp monk fruit sweetener OR coconut sugar OR raw sugar

• 1 tbsp cornstarch

Suggested additional filling for the burritos:

• Rice of choice

• Korean Gochujang Chili Paste, recipe below

• Kimchi

• Pickled red onion or radish

• Red cabbage, shredded

• Fresh cilantro, chopped

• Lime wedges for serving

• Tortillas


1. Preheat oven to 400 F. Line a baking sheet with parchment paper.

2. Make the Korean Style Tofu. Drain and press the tofu, then cut into long thin strips. In a medium mixing bowl add all of the ingredients. Gently stir to combine. Cover and allow to marinate for 20 minutes in the fridge.


3. Place the mixture onto the parchment paper lined baking sheet careful not to overlap. Bake for 10 minutes, then flip and bake for 10 more minutes or until slightly crispy.


Korean Gochujang Chili Paste (adapted from the PickledPlum)


Ingredients

•1/4 cup gochugaru, Korean chili pepper flakes

• 1/3 cup water

• 2 tbsp maple syrup

• 3 tbsp miso paste

• 1 and 1/2 tbsp sake

• 1/2 tsp rice vinegar

• 1/4 tsp salt


1. In a medium sauce pan, add the gochugaru, water, and maple syrup over medium heat until bubbling. Turn off the heat then stir in the miso paste. Let sit for 15 minutes.

2. Add in the sake, vinegar, and salt. Stir to combine. Transfer to a jar with lid. Store in the fridge for up to a month.


Assemble your burrito with desired fillings from above and enjoy!


Watch the video version here:







🌱 Do you want to adopt a whole food plant based diet, but you don’t know where to start? Are you looking to lose weight and improve your health? It would be my honor to work with you one on one via my Vegan Weight Loss Course or Personal Coaching Sessions.


🌱 Do you want MORE easy and heathy whole food plant based recipes? Check out my cookbooks for more deliciousness!




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