These Are the Most Delicious Vegan Burritos You’ll Ever Make

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Among omnivorous eaters out there, there’s a certain stereotype about vegan food. Namely, that it sucks a steaming pile of crap. And that is true if you consider much of the bland soy protein’d and tamari’d fare available at hippie restaurants that specialize in such offerings. Oh, a hearty dish of raw carrot carpaccio with low-sodium pablum? Pass the sprouts, please. Thankfully, legitimately food-loving vegan and Cro-Mags frontman John Joseph knows that that’s no way to live. Case in point: This teriyaki chick’n burrito, which is as tongue- and gut-pleasing as its meat-filled Mission counterparts.

Burritos are like no-fucking-duh when it comes to delicious food, and this one’s no different. It’s filled with aromatic basmati rice larded with peas, cashews, and warm spices that gets layered with vegan “chicken” strips, bell peppers, spinach, tomatoes, avocados, and some non-dairy cheese.

This one’s not for calorie-counters, to say the least. But you know what? Replacing meat and cheese with flavor-packed alternatives shouldn’t be an exercise in asceticism.

Live your life and eat your burrito just as you would any other day of the week—no animals required this time.


INDEGRIDIENTS for the basmati rice:

2 cups uncooked basmati rice

3 1/2 cups water

2 teaspoons sea salt

4 ounces frozen peas

2 tablespoons Earth Balance butter substitute or coconut oil

1 teaspoon cumin seeds

1/2 teaspoon black mustard seeds

1 teaspoon fresh, grated ginger (skin removed)

1 teaspoon turmeric

1/3 cup roasted cashews or pistachios

for the burrito:

2 tablespoons coconut oil

1 teaspoon fresh, finely grated ginger (skin removed)

1 package of vegan teriyaki “chicken” strips, such as Gardein Teriyaki Chick-n

1/2 cup red bell peppers, chopped into small pieces

1/2 cup green bell peppers, chopped into small pieces

Whole-wheat tortillas (Rudi’s are great as they don’t break apart)

1 cup non-dairy, non-GMO sour cream

2 cups shredded non-dairy cheese, such as Daiya (optional)

2 cups spinach, washed and chopped fine

2 medium tomatoes, chopped

2 ripe avocados, sliced

Directions
1) For the basmati rice, wash the rice and let it soak for 15 minutes, then drain for an additional 15 minutes. Put the water, salt, and frozen peas in a pot on high heat and bring to a boil. Heat the Earth Balance or oil in a medium-sized saucepan and fry the cumin and mustard seeds on medium heat. When cumin seeds brown and mustard seeds pop, add the ginger and turmeric. Stir your spices together for 30 seconds until evenly mixed. Add the rice and continue stirring for 2 minutes so all the spices and rice are mixed well and are lightly toasted. Pour boiling water into the rice and add the nuts. Stir once, then cover and turn the heat to very low. Do not lift the lid. Cook until the rice has absorbed all the water (approximately 18-20 minutes).

2) For the burritos, preheat oven to 400 degrees F. Heat oil and add ginger. After 30 seconds, drop in teriyaki strips. Brown on all sides and cook for approximately 5 minutes over medium flame. Add bell peppers and cook for 2 minutes until slightly tender. Add glazing sauce (provided by Gardein). Stir strips and peppers, letting sauce coat them evenly. After 3 minutes, remove and set aside.

3) Lay tortillas on a flat surface and spread with sour cream. Add some of the strips/peppers combo, along with rice, grated cheese, and spinach. Roll and fold in your ends. Seal the edge with some sour cream. Place burritos in an oiled pan and cook in oven until tortillas turn golden brown (approx. 30 minutes). Remove and serve with your tomato and avocado.


This recipe comes from John Joseph of Cro-Mags, and combines basmati rice with seasoned faux chicken, vegan cheese, and stir-fried veggies.

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