Vegan burrito


Half of a cauliflower
200g walnuts
1 teaspoon of garlic powder
A bit of spicy sauce
2 tbsp cumin
Pinches of salt and pepper to taste
200g cashew nuts
2 tablespoons nutritional yeast flakes
half a lemon
4 cloves of garlic
1/4 cup water, more if needed
1 avocado per 2 wraps
2 400g cans of tomato pieces
A piece of vegetable stock
1 onion
1 sweet potato, cut into cubes
Optional cilantro


Make the “minced meat”: preheat the oven to 190°C. Mix the cauliflower, walnut, garlic powder, spicy sauce, cumin, pepper and salt in a food processor. Put the mixture on baking paper or a rubber mat and bake for 30 minutes. Stir once halfway through so that the mixture turns over. The “minced meat” is supposed to be slightly crispy.

Make the cashew cheese sauce by blending the nuts, nutritional yeast flakes, lemon, 2 cloves of garlic, a pinch of salt and pepper.

Make the tomato sauce by sauteing the onion and garlic, then add the 2 tins of tomato pieces. Optionally you can add a vegetable stock cube. Pepper and salt to taste.

Puree the avocado, add lime, pepper and salt to taste.

Sautee the sweet potato until soft and add it to the rest of the “minced meat”.

Prepare the wraps as stated on the package: briefly in the microwave or in the pan with a splash of water.

Time to assemble the burritos: avocado (optionally with some coriander on top), ‘minced meat’, tomato sauce, cashew ‘cheese sauce’, fold to close.
You can optionally grill them in a tosti maker.


Recipe adapted from Pinch Of Yum