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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