vegan sheet pan beef burritos | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2019/04/24/vegan-sheet-pan-beef-burritos/

I’m back with yet another badass sheet pan recipe for ya! Nope, you’re not dreaming, this is recipe #3 in my sheet pan meal ideas series. If you’re late to the party, I’ve already whipped up roasted veggie sheet pan nachos and vegan thai lettuce wraps over on the YouTube channel. I stand by the fact that you shouldn’t have to spend hours in the kitchen to cook up delicious vegan meals! Sheet pans make cooking as easy as prepping ingredients, throwing ’em in the oven, and calling it a day. These vegan sheet pan beef burritos are a big hunk of rolled up goodness. You’ll be blown away with how easy they are!

What’s the key to these vegan beef burritos, you ask? Soy curls! They’re a super versatile ingredient for vegan cooking because they’re chewy, meaty, and take on whatever flavors you want them to. They made a great chicken substitute in this shawarma bowl, and now they’re the star of these beef burritos. Chalk up another win for vegan meat substitutes, am I right?

I also opted for a zesty cauliflower rice in this recipe. You can’t even tell it’s made from a veggie, and it gets bonus points for being healthier and more light. Just make sure you have a food processor on hand to get that perfect rice-y texture!

Well I’m ready to roll, are you?! Let’s dive into these vegan beef burritos!

vegan sheet pan beef burritos

Ingredients

vegan beef

1 1/2 C (90g) soy curls (such as Butler Soy Curls)1 tbsp residual water from soaking soy curls1 tbsp apple cider vinegar1/2 tsp chipotle chili powder1/2 tsp dried oregano1/2 tsp ground cumin1 tsp granulated garlic powder1/4 tsp ground all-spice1/2 tsp ground mustard powder1/2 tsp sea salt1/2 tsp ground black pepper2 tsp vegan beef flavored bouillon paste1 tsp vegetable oil

cauliflower rice

1 small head of cauliflower, trimmed, cut into florets and thoroughly dried (about 3 C cauliflower rice)1 tbsp lime juice1 tsp vegetable oil2 tbsp packed cilantro, finely chopped2 tbsp green onion, finely minced (about 1 green onion)1/4 tsp sea salt

burritos

3 bell peppers (red, orange, yellow), thinly sliced2 C thinly sliced red onion (about 1 medium onion)1/4 tsp sea salt1/4 tsp ground black pepper1/2 C frozen corn, thawed in fridge overnight or in hot water4 large whole wheat or white tortillas (such as Sonora brand)1 C vegan cheddar style shreds1 avocado, sliced2 limes, cut in half

adobo sour cream

1/2 C vegan sour cream1 tsp canned adobo chilis for mild (add another 1 tsp for medium heat)1 tbsp lime juice1 tsp garlic powder

pico de gallo

3 vine tomatoes, diced1/2 a large jalapeño, diced1/2 a red onion, diced2 garlic cloves, minced1 lime, juiced1/2 tsp sea salt1/4 tsp chipotle chili powder1/4 tsp ground cumin1/4 C packed cilantro, finely chopped

Instructions

Preheat the oven to 425°F.To make the vegan beef, add the dried soy curls to a medium bowl and cover with water. Soak the soy curls for 10 minutes. In another medium bowl add apple cider vinegar, chipotle chili powder, dried oregano, cumin, granulated garlic powder, all-spice, ground mustard powder, sea salt, black pepper, beef flavored bouillon paste, and vegetable oil. Add 1 tablespoon of the residual liquid from the hydrated soy curls into the spice mixture and whisk together until well combined.Using your hands, squeeze the water out of the soy curls and add the soy curls to the spice mixture. Use your hands to coat the soy curls evenly in the spice paste. Place on a large sheet pan to one side.To make the cauliflower rice, put dried cauliflower florets into a food processor and pulse chop until it resembles couscous. Do this in small batches or else the cauliflower just gets stuck in the blades. Add the cauliflower to a bowl and add lime juice, vegetable oil, fresh cilantro, green onion and sea salt. Stir to combine well and place on another part of the sheet pan.Add the bell peppers and red onion separately in two other spots on the sheet pan. Sprinkle with sea salt and ground pepper. Bake this sheet pan in the oven for 10 to 12 minutes and then flip the peppers, onions and soy curls. Stir the cauliflower rice, scraping some of the darker bits off the sheet pan. Bake for 10 to 12 more minutes until some of the cauliflower rice is browned.To make the pico de gallo, you can pulse chop the ingredients in a food processor until fine and minced. Or chop all the ingredients by hand and combine in a bowl and set aside. To make the adobo cream sauce blend vegan sour cream, canned adobo chilis, lime juice and garlic powder in a small food processor, until very smooth. Prepare the tortillas for baking by placing them on some foil. Sprinkle a little water on the tortillas before closing up the foil package tightly. Remove the peppers, onions and soy curls from the sheet pan and set aside. Stir the cauliflower rice again and place the tortilla foil package onto the sheet pan. Bake for 5 to 6 more minutes. To roast your lime wedges, heat up a cast iron grill pan. As the cast iron heats up, place the lime halves cut side down onto the grill pan. Don’t touch them for about 3 to 4 minutes. They’re done once you start to see some smoke. Place on the serving platter. Keep the cast iron grill on low heat to grill the burritos.To make your burritos, add some cauliflower rice, corn, vegan cheese, avocado, pico de gallo, vegan beef, adobo cream sauce, peppers and onions. Roll it up tightly and if using, roll up the burrito in some foil. Turn the heat back up to medium on the cast iron and place the burrito, seam side down onto the grill pan. Use a weight to press the burrito down gently for about 2 to 3 minutes. Grill the other side for 2 to 3 minutes. Slice in half before serving.

The post vegan sheet pan beef burritos appeared first on hot for food by Lauren Toyota.

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