The Best Vegan California Burrito Recipes

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THE BEST VEGAN CALIFORNIA BURRITO



The Best Vegan California Burrito image

This vegan California burrito is stuffed with baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole.

Provided by Dora S.

Categories     Main Course

Time 40m

Number Of Ingredients 16

6 Portobello mushrooms, (rinsed, sliced ¼ in. thick)
1/4 cup Soy Sauce
1/3 cup Water
1 tbsp. Lime juice, fresh
3 Garlic cloves, (minced)
1 tbsp. Chopped cilantro
1 tsp. Chopped jalapeño or serrani
4 Medium potatoes, (peeled and cut into ¼ in. matchsticks)
1 tbsp. All-purpose flour
1 tsp. Salt
2 Large flour tortillas or 4 medium ones
3/4 cup Pico de Gallo
3/4 cup Salsa of your choice
2 Avocadoes, (pitted, flesh removed)
1 Lime
3/4 cup Vegan Shredded Cheddar Cheese (Optional)

Steps:

  • Preheat oven to 450F
  • Combine all the ingredients for the marinade in a Ziploc bac and add the sliced mushrooms to it. Let marinate for 1 hr. up to 24 hours.
  • In a large bowl toss the potatoes with the flour and salt. Arrange fries in a single layer on a sheet tray lined with parchment paper and bake for 15 min. then flip the fries and bake for 15 more minutes or until golden brown. Remove from oven and set aside.
  • Mash the avocadoes and season with salt and pepper and a splash of lime juice.
  • Heat a large sauté pan to medium-high heat, remove excess marinade from mushroom and add to the pan. Sauté mushrooms for 6-8 minutes or until almost all the liquid has evaporated and the mushroom are golden brown. Set aside.

Nutrition Facts : ServingSize 1 serving, Calories 432 kcal, Carbohydrate 80 g, Protein 14 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Sodium 2278 mg, Fiber 16 g, Sugar 13 g, UnsaturatedFat 12 g

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