BURRITO! VEGAN STYLE…
Burritos – vegan style. As tasty and flavorful as “regular” burritos are. Colorful and rich meal suitable for everyone.
Combination of cauliflower, curry, walnuts and Spanish rice (rice with tomatoes) packed in lightly grilled tortilla will be a great choice for family lunch or to bring with you to work. However, you can easily spice it up by your taste but still have this interesting combination of flavors. Check out this great recipe and leave your comments.
Details
6 servings
45 minutes
30 minutes
700
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Ingredients
2/3 of large head cauliflower, broken into florets
75g of walnuts
1/2 medium yellow onion, diced
2 cloves garlic, minced
2 tsp of chili powder
2 tsp of curry powder
water 50 ml
1/2 tsp of smoked paprika
2 tsp of soy sauce
6 medium flour tortillas
spanish rice (400 g), cooked
salt, pepper
tomato, diced, for serving
lettuce
Directions
- Add washed and cleaned cauliflower florets and walnuts to a food processor or hand blender – pulse until crumbly. Set aside.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.
- Add another drizzle of olive oil, the garlic, chili powder, curry, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant. Add the water and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
- To make a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
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