Vegan romaine lettuce Burritos with tomato-walnut ‘meat’
sun dried tomatoes, Mexican cheese spread and radishes
vegan, Mexican, dinner
We are freely admitting it; we are the biggest fans of some gooey, juicy Tex-Mex goodness. Guacamole, Salsa, looooads of cheese (back in the day), and even more Queso - it just can't be greasy enough. Changing our diet to mainly vegan, partly gluten-free (not voluntarily), and with little to no sugar, we feared never to be able to indulge in a sauce-soaked Burrito, ever again. Luckily, we were wrong. Therefore, we are sharing our favorite vegan romaine lettuce Burritos recipe with you. The salad might be slightly irritating but fret not, those boats are like they are supposed to be: delicious, sticky, Tex-Mex! You will be surprised by how filling (and fulfilling) this dish is!
Our vegan Burrito boats don't just taste amazing; they are also ready in under 25 minutes. No cooking involved. The food processor is your best friend and doing all the work for you. Enjoy!
Step 1: Walnut-tomato minced 'meat'
- Pour out the oil from the sun-dried tomatoes and let them soak in a bowl with warm water for a few minutes. Then, put the walnuts into the food processor and give them a good spin until they are crumbled (not too small, you don't want them to turn into flour or butter!) Drain the tomatoes and put the water aside, you can use it for the sauce, later on. Throw the tomatoes and other ingredients (minus the walnuts) into the food processor. Bit by bit, add some of the water until it blends to a creamy sauce (not too thin!). Pour the sauce over your crumbled walnuts, mix it well, season to taste, and you are done with topping number one!
Step 2: Mexican cheese spread
- For your spread, you throw the cashew nuts into the food processor until they are finely milled. Add the other ingredients and blend until it turns into a cream cheesy consistency. If too thick, add a little bit of oil or hat water - it should be easily spreadable!
Step 3: Assemble your Burrito
- Rinse the salad, mince the onion, cut the radishes into thin slices, and the avocado into thicker ones. Spread the cheese cream on the leaf, add the minced 'meat', then top with all the other toppings. Garnish your boats with some fresh coriander and a good spin of black pepper and ready are your vegan romaine lettuce Burritos.
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