Red Cabbage Burritos
This hearty and flavorful vegan burrito is packed with a spicy walnut mince, creamy guacamole, and a refreshing cabbage slaw. Wrapped in a crispy tortilla, it's a perfect plant-based meal.
This hearty and flavorful vegan burrito is packed with a spicy walnut mince, creamy guacamole, and a refreshing cabbage slaw. Wrapped in a crispy tortilla, it's a perfect plant-based meal.
250g red cabbage, grated
2 red onions, grated
Juice of 1 lime
2 avocados
Juice of 1 lime
Pinch of salt and pepper
2 cloves garlic, pressed
120g soy granules
Vegetable broth
100g walnuts
Oil for frying
2 tbsp soy sauce
1 teaspoon smoked paprika
1/2 pepper
2 tbsp date syrup
4 large wraps
4 small wraps
200g vegan grated cheese
Vegan mayonnaise
Fresh parsley
Blender or food processor
Grate the red cabbage and red onions.
Toss with lime juice.
In a bowl, mash the avocados with a fork.
Add lime juice, salt, pepper, and garlic. Mix well.
Cook soy granules in vegetable broth for 5 minutes. Drain.
Fry walnuts in oil until golden brown.
In a blender or food processor, combine cooked soy granules, fried walnuts, soy sauce, smoked paprika, pepper, and date syrup. Blend until a mince consistency.
Spread guacamole on large wraps.
Top with cabbage slaw, walnut mince, and vegan cheese.
Roll up tightly.
Heat a frying pan with a little oil. Fry the burritos on both sides until golden brown and crispy.
Cut the burritos into smaller pieces.
Serve with vegan mayonnaise and fresh parsley.
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