Introduction
Discover the delightful world of vegan burritos with this easy recipe that combines wholesome ingredients into a satisfying meal. Featuring a savory filling of sweet potatoes and cauliflower walnut taco meat, drizzled with creamy vegan queso, this burrito is perfect for anyone looking for a delicious plant-based option.
Detailed Ingredients with Measures
Burrito Filling:
– 2 sweet potatoes, chopped
– 3 cups cauliflower walnut taco meat
– 1 cup water
Vegan Queso:
– 1 cup cashews
– 1/2 cup water
– One 4-ounce can green chiles
– 1 chipotle pepper canned in adobo (more to taste)
– 1/2 teaspoon kosher salt (more if your cashews are unsalted)
– 1–2 tablespoons of chipotle adobo sauce (optional for more oomph)
– 2–4 tablespoons nutritional yeast (optional for more cheesiness)
Toppings:
– 2 mashed avocados
– 1/2 cup salsa
– 2 tablespoons cilantro
– 4 large flour tortillas
– Vegan queso (see recipe above)
Prep Time
5 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Enjoy crafting this delicious vegan burrito that brings flavors and textures together in a delightful way! With a simple preparation and cooking process, it’s an ideal choice for a quick dinner or a satisfying meal any time of day.
Detailed Directions and Instructions
Filling
Begin by sautéing the chopped sweet potatoes in a skillet with a bit of oil and salt until they are fork-tender. Add the prepared cauliflower walnut taco meat and just enough water to achieve a saucy, taco-meat-like consistency.
Blend
Combine all the ingredients for the vegan queso in a blender and process until smooth.
Assemble
Spread mashed avocado onto a flour tortilla. Add the cauliflower walnut filling, salsa, cilantro, and a generous amount of vegan queso. Roll the tortilla tightly to form a burrito. Optionally, you can fry the burrito in a skillet for a crispy exterior.
Notes
Chop Small
For quicker cooking, chop the sweet potatoes into small pieces.
Vegetable Substitutions
Feel free to substitute or add other vegetables like carrots, spinach, bell peppers, mushrooms, or zucchini.
Flavorful Meat
The cauliflower walnut meat is flavorful on its own, so additional vegetables are optional.
Nutrition Boost
Adding extra vegetables can enhance the nutritional value and bulk up the burrito.
Cook techniques
Sautéing
To sauté sweet potatoes, heat a bit of oil in a skillet over medium heat. Add the chopped sweet potatoes and season with salt. Cook until they are fork-tender, stirring occasionally to ensure even cooking and prevent sticking.
Blending
For the vegan queso, combine all ingredients in a blender. Start blending on low speed, gradually increasing to high until the mixture is smooth and creamy. Adjust seasoning and texture by adding more water if needed.
Assembling
To assemble the burrito, lay a flour tortilla flat. Spread a layer of mashed avocado on one side, followed by a portion of cauliflower walnut filling, salsa, cilantro, and vegan queso. Roll the tortilla tightly from one end to the other.
Frying (Optional)
For a crispy exterior, heat a skillet over medium heat and place the assembled burrito seam-side down. Cook for a few minutes on each side until golden brown and crispy.
FAQ
Can I use other types of tortillas?
Yes, feel free to substitute flour tortillas with corn tortillas or other wraps that suit your dietary preferences.
How can I make the burrito filling spicier?
You can add more chipotle peppers, jalapeños, or hot sauce to the cauliflower walnut taco meat for an extra kick.
What can I substitute for cashews in the vegan queso?
You may try using sunflower seeds or tofu as a substitute for cashews, though the flavor and texture will differ slightly.
How long will leftovers last in the fridge?
Stored in an airtight container, the burrito filling and vegan queso will last about 3-4 days in the refrigerator.
Can I freeze the burrito filling?
Yes, the burrito filling can be frozen. Just make sure to cool it completely before transferring it to freezer-safe containers.
Conclusion
This vegan burrito recipe combines the hearty flavors of sweet potatoes and cauliflower walnut taco meat, enveloped in a soft tortilla and topped with a creamy, homemade vegan queso. It’s a wholesome, satisfying meal that not only caters to plant-based diets but also delivers on taste and comfort. Enjoy it as a fantastic dinner option or a delicious lunch.
More recipes suggestions and combination
BBQ Jackfruit Burritos
Use shredded BBQ jackfruit in place of the cauliflower walnut meat for a smoky, sweet flavor.
Chickpea Salad Wraps
Replace the filling with a zesty chickpea salad made with diced cucumbers, tomatoes, and a lemon-tahini dressing.
Stuffed Bell Peppers
Use the burrito filling to stuff halved bell peppers, top with vegan queso, and bake until tender.
Spinach and Mushroom Tacos
Sauté spinach and mushrooms with garlic and use them as filling for a lighter taco option.
Quinoa and Black Bean Burritos
Incorporate cooked quinoa and black beans into the filling for added protein and fiber.
Sweet Potato and Kale Wraps
Mix roasted sweet potatoes with sautéed kale and a sprinkle of nutritional yeast for a nutrient-packed wrap.
Vegan Enchiladas
Roll the burrito filling in corn tortillas, top with enchilada sauce and vegan queso, then bake for a twist.
Rice and Bean Bowls
Serve the burrito filling over a bed of brown rice and top with fresh avocado, cilantro, and salsa for a nourishing bowl meal.
