Name: Vegan Walnut Meat Burritos with Seasoned Rice, Beans, and Fresh Fixings Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 1 cup raw walnuts, soaked overnight or in boiling water for 10 minutes, then drained (120 g); 2 tablespoons oil (30 ml); 2 tablespoons water (30 ml); 1/2 medium onion, diced (about 60 g); 3 cloves garlic, peeled and minced (about 9 g); 2 tablespoons soy sauce (30 ml); 1/2 teaspoon liquid smoke or additional soy sauce (2.5 ml); 1/2 teaspoon chili powder (1.5 g); 1 teaspoon garlic powder (3 g); 1/2 teaspoon paprika (1 g); 1/2 teaspoon cumin (1 g); 1/2 teaspoon sea salt (3 g); 1/2 teaspoon ground black pepper (1 g); 1 1/2 cups cooked black beans, about 1 can (260 g); 1 1/2 cups cooked white or brown rice (285 g); About 1/4 teaspoon each of paprika, salt and pepper (0.5 g paprika, 1.5 g sea salt, 0.5 g black pepper); 1/2 teaspoon tomato paste or 1 tablespoon tomato sauce (2.5 g); 8 large burrito wraps (approx. 25cm / 10-inch diameter each); 1 cup salsa or pico de gallo, homemade or storebought (240 ml); 1 cup guacamole, homemade or storebought (240 ml); 1 1/2 cups shredded vegan cheese (100 g); 2 cups lettuce, shredded or chopped or julienned; Hot sauce or diced jalapenos, to taste; 1/2 cup lime crema or vegan sour cream/spicy mayo plus juice of one lime (about 30 ml)

Description

These flavorful vegan burritos are packed with walnut-based vegan ‘meat’, seasoned rice, black beans, lettuce, vegan cheese, salsa, guacamole, and a zesty lime crema. Perfect for meal prepping, they’re hearty, nutritious, and customizable with your favorite toppings.

Ingredients

Vegan Walnut Meat

1 cup raw walnuts, soaked overnight or in boiling water for 10 minutes, then drained (120 g)
2 tablespoons oil (30 ml)
2 tablespoons water (30 ml)
1/2 medium onion, diced (about 60 g)
3 cloves garlic, peeled and minced (about 9 g)
2 tablespoons soy sauce (30 ml)
1/2 teaspoon liquid smoke or additional soy sauce (2.5 ml)
1/2 teaspoon chili powder (1.5 g)
1 teaspoon garlic powder (3 g)
1/2 teaspoon paprika (1 g)
1/2 teaspoon cumin (1 g)
1/2 teaspoon sea salt (3 g)
1/2 teaspoon ground black pepper (1 g)
1 1/2 cups cooked black beans, about 1 can (260 g)

Seasoned Rice

1 1/2 cups cooked white or brown rice (285 g)
About 1/4 teaspoon each of paprika, salt and pepper (0.5 g paprika, 1.5 g sea salt, 0.5 g black pepper)
1/2 teaspoon tomato paste or 1 tablespoon tomato sauce (2.5 g)

Vegan Burritos Assembly

8 large burrito wraps (approx. 25cm / 10-inch diameter each)
1 cup salsa or pico de gallo, homemade or storebought (240 ml)
1 cup guacamole, homemade or storebought (240 ml)
1 1/2 cups shredded vegan cheese (100 g)
2 cups lettuce, shredded or chopped or julienned
Hot sauce or diced jalapenos, to taste
1/2 cup lime crema or vegan sour cream/spicy mayo plus juice of one lime (about 30 ml)

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Instructions

Prepare Walnut Meat: In a food processor, combine the drained walnuts, 1 tablespoon of oil, and 2 tablespoons of water. Pulse about 10 to 20 times until the walnuts are ground into a mince-like texture. Heat a pan over medium heat and add the remaining tablespoon of oil. Once hot, sauté the diced onion and minced garlic for about 5 minutes until translucent and fragrant. Add the walnut mince to the pan and stir to combine. Then add soy sauce, liquid smoke (or extra soy sauce), chili powder, garlic powder, paprika, cumin, sea salt, and ground black pepper. Stir in the cooked black beans and let everything sauté together for another 5 minutes to meld the flavors. Adjust seasoning as needed, then remove from heat.
Prepare Seasoned Rice: In a separate bowl, mix the warm cooked rice with tomato paste or tomato sauce, paprika, salt, and pepper. Stir thoroughly to evenly coat the rice with the seasoning. Set aside.
Warm Burrito Wraps: Heat a pan over medium heat. Place each burrito wrap in the pan for about 15 seconds on each side, or alternatively, microwave for 15 seconds. This softens the wraps, making them more flexible and less prone to tearing, prepping them for assembly.
Assemble the Burritos: Lay out each warmed wrap and spread the seasoned rice in a line down the center. Layer on the walnut meat mixture, followed by lettuce, shredded vegan cheese, salsa, guacamole, hot sauce or diced jalapenos, and finally the lime crema. Position your hands on either side of the filling line. Fold in the sides snugly, then roll the bottom of the wrap upward, tucking tightly to securely wrap all the fillings inside. Continue rolling away from you until fully wrapped. Optionally wrap the burrito in foil for ease of eating.
Crisp and Heat Burritos: Lightly oil the pan again and place each wrapped burrito seam-side down. Cook for about 2 to 3 minutes until the wrap seals and is golden brown. Flip and cook the other side for an additional 2 minutes. Repeat until all burritos are crisped and warmed through. Cut in half and serve immediately or store for meal prep.

Notes

Soaking walnuts overnight or briefly in boiling water helps soften them for better blending into the ‘meat’ texture.
You can customize burrito fillings with your favorite vegetables or vegan protein alternatives.
Use gluten-free wraps if you require a gluten-free burrito option.
To make lime crema, mix vegan sour cream or mayo substitute with lime juice for a tangy, creamy topping.
Storing burritos: Wrap tightly in foil and store in the fridge for up to 3 days or freeze for longer storage.
Reheat burritos in a pan or oven for best texture, avoiding sogginess.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-inspired