Vegan, flavorful burritos that feature grown from the earth ingredients.
2 cups California walnuts
4 large white mushrooms
½ medium white onion
2 tsp salt
2 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
2 yukon gold potatoes
2 tbsp light oil for roasting or frying
Salt to taste
½ cup vegan mayo
4 Tbsp ketchup
1 Tbsp mustard
2 Tbsp pickle, chopped or pickle relish
1 Tbsp hot sauce
2 tsp dried dill
Squeeze of lemon juice (optional)
4 tortillas of choice
1 cup shredded lettuce
2 chopped tomatoes
1 pickle, chopped
4 slices plant-based cheese (optional)
Soak walnuts in hot water for 15–20 minutes. Drain and rinse well.
Add walnuts, mushrooms and onion to a food processor. Pulse until combined and crumbly.
Transfer mixture to a hot pan, add salt, pepper, smoked paprika, garlic
powder, onion powder, and mustard powder, then cook for about 7 minutes
until browned and fragrant. Set aside to cool slightly.
Peel potatoes and cut into thin strips. Toss with a little oil and salt, then roast at 400°F for 30 minutes or fry until crisp and golden.
In a small bowl, combine vegan mayo, ketchup, mustard, pickle or relish,
hot sauce, dill, and lemon juice. Mix until smooth.
Warm tortillas if desired. Layer with walnut meat, potato strings, burger
sauce, lettuce, tomato, pickles, and plant-based cheese if using. Roll into
burritos and serve.
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