The burrito is a food of Mexican origin and is very popular mainly in America. The pita in which we wrap the filling is called a tortilla and it is a very thin pita that was originally made from corn flour, but now we find it mainly from wheat flour, as well as whole wheat.
Our recipe for vegan burritos is super easy and delicious! The filling contains organic soya mince with onion, bell peppers and garlic, and many spices that travels us to Mexico! We cook the soya mince and then we fill each tortilla, adding, optionally, 2-3 drops of tabasco (or more if we want it super spicy) and vegan cheese with cheddar or gouda flavor, wrap and bake for 10-15 minutes in the air. Our vegan burritos are ready!
We can accompany our vegan burritos with corn, rice, chopped tomato, vegan cashew sour cream, guacamole and/or red beans. The siders can also be added inside our tortillas.
If well wrapped, the burritos are also eaten with your hands!
Bon appétit!
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Vegan burritos with soya mince, colorful peppers and homemade vegan sour cream
Ingredients
Ingredients for vegan burritos
- 6 large tortillas
- 170 g soya mince (6 oz) (preferably organic)
- 1 large onion
- ½ red bell pepper
- ½ yellow bell pepper
- ½ orange bell pepper
- ½ green bell pepper
- 3 cloves garlic
- 500 gr fresh tomatoes or canned
- 1 Tbsp tomato paste
- 1 glass red wine
- 1½ tsp sweet paprika (full)
- ⅓ tsp dried ground cayenne pepper
- ½ tsp ground cumin
- ½ tsp curry
- ¼ tsp turmeric powder
- salt and pepper
- 6 slices vegan cheese with cheddar or gouda flavor (optional)
- tabasco (optional)
Ingredients for vegan sour cream
- 1 cup cashews
- ½ cup water
- 2 Tbsp lemon juice
- 2 tsp apple cider vinegar
- salt
Serving ingredients (optional)
- corn
- rice (preferably brown)
- chopped tomato
- vegan sour cream
- guacamole
- red beans
Instructions
Vegan burritos
- Soak the soya mince in boiling water for 10 minutes. Drain well and press it in a strainer to remove excess water.
- While the soya mince is soaking, finely chop the peppers, onion and garlic and grate or blend the fresh tomatoes (if you are using).
- In a large pan or wok, heat a little olive oil at a high temperature and sauté the soya mince until it turns golden brown (about 5 minutes).
- Then add the peppers and onion and continue sautéing for about 2-3 minutes or until the vegetables are a bit wilted. Add the garlic and sauté for another 1 minute.
- Next, add all the spices and stir. Deglaze with the red wine and as soon as the alcohol evaporates, add the tomato and the paste and stir. Lower the temperature and simmer for about 15 minutes or until it has absorbed almost all liquids.
- Spread 3-4 full tablespoons of soya mince, 2-3 drops of tabasco (if you want it spicy) and the vegan cheese with gouda or cheddar flavor in each tortilla. First, fold the edges (left and right) inwards and wrap the tortilla in a roll, holding in tight the soya mince. Place the tortillas in a baking pan and bake for 10-15 minutes in the fan mode.
- They are kept in the refrigerator for 2-3 days and you can reheat them in the toaster.
Vegan sour cream
- Soak the cashews in hot water for 10 minutes. Strain them and blend them with the rest of the ingredients for the vegan sour cream in a blender or food processor until they creamy. Store in the refrigerator for 2-3 days.
Serving
- Serve with corn, rice, chopped tomato, vegan sour cream, guacamole and/or red beans. If you want, you can also add the siders inside your tortillas.
Notes
- If you add tabasco, make sure not to add too much pepper to the soya mince, unless you prefer them super spicy!
- You can make twice the amount of soya mince and keep half in the freezer for about 3 months. It is also a good idea to divide it into portions in small containers so you can fill your burrito and enjoy it whenever you want simply heating it up in the toaster.
Nutrition
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