Last week as I was getting dinner ready for my family (they’re not vegan), I suddenly got an idea as I was making all the prep for burrito night. Of course I didn’t want to be that sad vegan in the corner, nibbling away on lettuce and kale leaves while everyone gorged on deliciousness. So why not try to make a vegan burrito?!
They’re so easy to make and incredibly flavorful without a pinch of beef in sight. Here’s the breakdown:
- dirty rice (white rice, black beans, garlic, veggie stock, and ‘culantro’.)
- Canned chickpeas with cumin and pepper
- white onion slices
- cilantro, chopped
- tomatoes (chopped and with a dash of vinegar and olive oil)
- green pepper slices
- carrots (julienned/cut into matchstick form)
- radishes, sliced
- button mushrooms sliced, and cooked with cumin, garlic, olive oil, salt & pepper
- sliced lettuce
With this amount of ingredients, it was hard to actually roll these beasts up. The carrots and radishes provided adequate crunch, the mushrooms served as a meat substitute, and the rice added in that perfect body I love in any well-made burrito.
The best part– you can be so versatile with this recipe and switch stuff out. Can you imagined some spicy tex-mex marinated tofu in this thing?! Or guacamole?? You could also change the type of tortilla used here.
Have fun with this idea and OWN your burrito making skills.