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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vegan Burritos
Categories: Mexican, Vegetarian
Yield: 8 Burritos
1 c Raw walnuts (120 g); soaked
- overnight or in boiling
- water for 10 minutes,
- then drained
2 tb Oil (30 ml)
2 tb Water (30 ml)
1/2 md Onion (60 g); diced
3 cl Garlic (9 g); peeled and
- minced
2 tb Soy sauce (30 ml)
1/2 ts Liquid smoke or just more
- soy sauce (2.5 ml)
1/2 ts Chili powder (1.5 g)
1 ts Garlic powder (3 g)
1/2 ts Paprika (1 g)
1/2 ts Cumin (1 g)
1/2 ts Sea salt (3 g)
1/2 ts Ground black pepper (1 g)
15 oz Can black beans (260 g)
- (1-1/2 c)
1 1/2 c Cooked white or brown rice
- (285 g)
1/4 ts Paprika
1/4 ts Salt
1/4 ts Pepper
1/2 ts Tomato paste
8 lg Burrito wraps (10" / 25 cm)
1 c Salsa or pico de gallo
- (240 ml)
1 c Guacamole (240 ml)
1 1/2 c Fegan cheese (100 g);
- shredded
2 c Lettuce; shredded
Hot sauce or diced jalapenos
1/2 c Lime crema
Preparation time: 25 minutes
Cooking time: 20 minutes
These vegan burritos are packed with walnut "meat", cheese, beans,
seasoned rice, and all your favourite fixings. Perfect for meal prep!
Vegan Walnut Meat:
In a food processor, add the drained walnuts, 1 tb oil and 2 tb water
and pulse about 10 to 20 times until it is ground down into a kind of
mince.
In a pan over medium heat, add the last tb of oil. When hot, add in
the onion and garlic and saute for about 5 minutes. Add in the walnut
meat, stir to combine, and then add in the soy sauce, liquid smoke,
chili powder, garlic powder, paprika, cumin, sea salt, and ground
black pepper. Add in the black beans, stir, and allow to saute for
another 5 minutes. Taste and add more seasonings if desired. Remove
from heat and set aside.
Seasoned Rice:
In a separate bowl, add the tomato paste/sauce, paprika, salt, and
pepper to the warm rice. Stir to combine and set aside.
Vegan Burritos:
Heat the pan over medium heat one more time. Place a wrap in the heat
for about 15 seconds on each side to heat up. Or, microwave the wrap
for about 15 seconds. This helps to make the wrap more flexible and
less likely to tear. Set on a plate or board to assemble.
Divide the ingredients equally between your wraps. Assemble the
ingredients around in a line so it's easy to remember what to add.
Layer them: Burritos, Seasoned Rice, Walnut Meat or crumbled veggie
burgers, Lettuce, Cheese, Salsa, Guac, Hot Sauce/Jalapenos, Lime,
Crema.
Place the ingredients in a narrow line, and position your hands so
that they are on either side of that line. Then fold the burrito in
on the sides of the line, tucking it in, then rolling up the bottom
flap of the burrito, rolling away from you. Slowly tuck and wrap,
wrapping tightly over the filling, until fully rolled up. Wrap up,
cut in half, and enjoy! You can also serve the ranch dressing on the
side.
Heat back up the pan over medium heat and lightly oil. Back in the
pan, place the burrito seam down, and let it cook for about 2 to 3
minutes until the wrap is fully sealed and the burrito is golden
brown. Flip, and do the other side for 2 minutes.
Repeat the same for all the burritos. Slice the burrito in half, wrap
in foil (optional), and enjoy!
Recipe by Jessica Hylton
Recipe FROM:
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