Greens & Cream Burrito [v.]

Vegan Burrito Recipe

This burrito should really just be called “whatever the hell I had in the house burrito” because that is exactly what it is. All I know is, I wanted a freaking burrito, and I had a lot of spare veggies lying around. Mix in some cashew cheese – because why not – and you have some serious comfort food on your hands.

Seriously, I was PMS’ing so hard when I made this. Sorry for the TMI, but not really. I just wanted carbs and salt to the face, so needless to say, this did the trick!! You can use whatever veggies you would like for this, but here is what I did…

The Recipe

You will need:

  • 1/4 cup raw cashews, soaked for 10 minutes
  • 1 clove garlic
  • Juice from 1/4 lemon
  • Dash of salt and pepper
  • 1 tbs olive oil
  • 1 zucchini, sliced/diced
  • 1/2 cup mushrooms, sliced
  • 1 handful fresh spinach
  • 1 vidalia onion, sliced
  • 1/2 cup Brussels sprouts, sliced
  • Optional: 1/4 cup quinoa (yum!)
  • Vegan wraps of your choice

To make:

  • In your blender/food processor, add cashews, garlic, lemon juice, salt, and pepper. Blend until silky smooth – cashew cream done.
  • In a pan over medium heat, add olive oil and all your veggies. Sauté until cooked/wilted.
  • If you are making quinoa for yours, make according to package instructions.
  • Finally, add cashew cream to your cooked veggies and mix well.
  • Add all ingredients to a wrap of your choice, roll it up, and stuff your face.

Seriously, stuff. your. face. Nothing is better than that. xx bianca

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2 Comments

  1. I’m drooling again… looks delicious.

  2. It’s so satisfying using up the rest of the ingredients in the kitchen isn’t it? Especially when it looks and tastes as yummy as this!

Comments are closed.

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