May 12, 2021

Vegan Walnut Burritos

Well, this one just knocked our socks right off! Seriously, it was unanimous that these burritos trump any meat ones AND if you have been using other meat replacements then look no further than our Tassie Walnuts!

INGREDIENTS
Vegan Walnut Meat

1 cup raw walnuts soaked overnight or in boiling water for 10 minutes, then drained
2 tablespoons oil
2 tablespoons water
1/2 medium onion diced
3 cloves garlic peeled and minced
2 tablespoons soy sauce
1/2 teaspoon liquid smoke or just more soy sauce
1/2 teaspoon chilli powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 1/2 cups cooked black beans about 1 can
Seasoned Rice
1 1/2 cups cooked white or brown rice
about 1/4 teaspoon each of paprika, salt and pepper
1/2 teaspoon tomato paste or 1 tablespoon tomato sauce

Burritos

8 large burrito wraps ( or refer flat bread recipe below)
1 cup salsa (or refer recipe below)
1 cup guacamole or mashed avocado with lemon juice
1 1/2 cups shredded vegan cheese/cheddar/Joe Crow from Stone and Crow
2 cups lettuce shredded or chopped or julienned
hot sauce or diced jalapeños (Shanny's jalapeños are the bomb!)
1/2 cup mayonnaise/plain yoghurt/sour cream

METHOD

Vegan Walnut Meat

In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of 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 tablespoon 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, chilli 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.

Flat Bread (bought)

(If you have freshly made flat bread skip this section. Easy peasy flat bread recipe is at end of page)

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 BURRITOS IN THIS SEQUENCE

Burritos
Seasoned Rice
Walnut Meat (or crumbled veggie burgers)
Lettuce
Cheese
Salsa
Guac
Hot Sauce/Jalapeños
Mayo, yoghurt/sour cream

FOLD UP
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!

TOAST THEM UP!
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!

Credit to Kate James who shared Jessica in the Kitchen's recipe

HOMEMADE FLAT BREAD

Add to a bowl