EPIC BURRITO
This is a mexican-inspired burrito filled with goodness, including carbs, protein, healthy fats, loads of fibre and flavour. It is the ultimate lunch.
TOTAL TIME: around 35 minutes
MAKES: 4 burritos
INGREDIENTS
Cashew sauce:
100g cashew nuts (optimally soaked for an hour the drained)
1/2 tsp curry powder
1/2 tsp garlic powder
1/2 tsp turmeric powder
1 tbsp nutritonal yeast
1/3 cup coconut yoghurt, plain
1/2 tsp apple cider vinegar
1/2 tsp soy sauce
salt & pepper to taste
Shredded tofu
1 block (180g) firm tofu
1 tsp agave syrup
1 tsp garlic powder
1 tbsp miso paste
2 tbsp soy sauce
1 tbsp water
AVOCADO SPREAD
1 ripe avocado
1/2 small lemon’s juice
1 tbsp nutritional yeast
1 tbsp extra virgin olive oil
1 tsp garlic powder
salt & pepper to taste
BEAN AND CORN MIX
1 tbsp tomato paste
1/2 tsp curry powder
1/2 tsp garlic powder
salt & pepper to taste
1 can (400g) kidney bean & corn mix
OTHER
1 red bell pepper
4 handful mixed salad leaves
optional vegan mayo
3/4 cup dried rice, cook
DIRECTIONS
Start by prepping your rice accordig to package instructions. Set it aside to cool down.
Mix all the ingredients for the cashew sauce in a food processor until smooth. It takes around 4-5 minutes. You may need to take breaks often and scrape down the walls. Set this aside.
Prep the avocado spread by mashing a ripe avocado with a fork in a bowl and mix with the rest of the ingredients for the avocado spread. Set this aside.
To make the shredded tofu, use a cheese grater to shred the tofu. Mix together all the other ingredients in a bowl for this to make a marinate. Coat the tofu with the sauce. Heat up a pan to medium-high heat and fry the tofu for around 8 minutes, mixing it every now and then, make sure they don’t burn. It is done once most of the liquid disappears and the tofu is becomming golden brown. Set this aside.
Drain and rinse the can of bean & corn mix. Fry these on the stove on medium-high heat for around 2-3 minutes. Make sure to add the seasonings and the oil. Set them aside.
Cut up a bell pepper length-wise.
Assemble the burritos by adding a tablespoon of the cashew sauce to the bottom, followed by a handful of mixed leaves, around 2 tablespoons of cooked and cooled rice, some of the bean mix,some shredded tofu, a few slices of bell pepper, a little of the avo spread and optionally finish with a little bit of vegan mayo.
You can meal-prep each ingredient and use them to make a burrito when you want one or make a burrito bowl.
Enjoy!
