Ultimate High Protein Vegan Burrito
This is the ultimate high protein vegan burrito. It's packed with plant-based protein, veggies, fibre, and carbs to keep you full. The delicious sauce is what takes this burrito to the next level! It's a little tangy, spicy, and full of flavour. This high protein vegan burrito is the perfect lunch to meal prep, or an easy dinner idea when you've got leftovers in your fridge!
Ingredients
For the Vegan 'Meat'
- 1 cup Soy Chunks dehydrated - placed in 1/2 cup water or broth
- Salt and pepper, to taste
- 2 tbsp coconut aminos or soy sauce
- pinch garlic powder
- 1/4 tsp fajita seasoning
For the Burrito
- 1 can black beans (398ml can)
- 2 whole red bell peppers, diced
- 1 cup lettuce, shredded (or salad of choice)
- 1/2 cup tomatoes, diced
- 1/2 whole avocado, sliced or mashed, to spread on tortilla (optional)
- 1/2 cup day-old seasoned rice, optional, to add when assembling burrito
- 1/4 cup vegan cheese, optional, to add when assembling burrito
For the Spicy Mayo Sauce
- 4 tbsp vegan mayonnaise
- 1 tbsp sriracha chili sauce
- 1 tsp apple cider vinegar
- 1/4 tsp garlic powder
Instructions
- To a bowl, add your soy chunks in water or vegetable broth to rehydrate for 15-20 minutes.
- While it rehydrates, prep all your toppings (dice your bell peppers, tomatoes and chop the lettuce). Rinse and drain your beans, then set all ingredients aside in separate bowls.
- Take a small frying pan and add the hydrated soy chunks. Season with salt, pepper, garlic powder, and fajita seasoning (optional). Add in coconut aminos (or soy sauce), and sauté on medium-heat until it browns, about 5-10 minutes.
- Make your spicy mayo sauce by combining all ingredients together and mixing until combined.
- Take your large tortilla and spread the sauce in the middle. Add the mashed avocado (optional), day-old seasoned rice (optional), cheese (optional), soy chunks, beans, tomatoes, lettuce, red peppers, and more sauce.
- Tightly roll up your burrito, cut in half and enjoy! (Option to pan-fry burrito to keep it sealed for 2-3 minutes).
Notes
How to store: Keep all ingredients in separate containers in the fridge for one week. You can assemble the burrito and store in the fridge overnight for an easy high-protein lunch!