Vegan Burrito Recipe

Greens & Cream Burrito [v.]

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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