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Meatless Mexican Burrito - Ready in 15 minutes!

Updated: Apr 24, 2021


  • 500g Sliced Mushrooms.

  • Canola Oil Spray.

  • ½ Onion finely chopped.

  • 4 Cloves minced/chopped garlic.

  • 2 tablespoons of Tamari or Soy sauce.

  • 1 teaspoon cumin (more if you like it spicier).

  • 1 teaspoon chilli.

  • 4 dollops of creamy sheese (100% Dairy Free).

  • 4 dollops of taco or tomato sauce.

  • Salads of choice for filling.

  • Tortillas of choice.


  • Add mushrooms to food processor and pulse until a crumbly consistency is formed, make sure not to over pulse

  • Spray canola oil in pan and once heated, sauté the onion and garlic until the onion is translucent.

  • Add the mushrooms and sauté for 10 minutes.

  • Add soy sauce, cumin and chilli powder and sauté for another 5 minutes allowing the mixture to soak up the flavours.

  • (It is IMPORTANT to let sauté until most water has evaporated, otherwise your mixture will be soggy, I even go the extra mile and drain the mixture).

  • Warm tortilla in microwave for 25 seconds (this makes it easier to wrap)

  • On tortilla generously smother the creamy sheese, add salad or spinach, top with your mushroom mixture, add tomato slices and taco/tomato sauce.

  • Wrap like a burrito and enjoy!!​

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