Introducing the ultimate vegan burritos with raw vegan taco meat. The base is carrots, seeds, walnuts spices and herbs. This mock meat is full of flavor, has superb consistency and is yet another quick and easy recipe to add to those long busy summer days. It’s also the perfect recipe if you need a simple way to eat more veggies!
The reason I am sharing my vegan burritos as opposed to my raw vegan burritos is because it is a bit easier to prepare and it’s a great way to introduce the idea of raw food recipes to your friends and family. To create a balanced transitional meal I add forbidden black rice, simple summer corn salad recipe and/or salsa fresca, and wrap it all up in a flour tortilla. Whatever falls out I scoop up with the corn chips, mmmhmm.
I have also made this recipe many times for people with nut allergies, just take out the walnuts and either eat as is or replace the walnuts with some sun dried tomatoes for a meatier consistency.
Chips dipped in the raw vegan taco meat alone are a perfect snack for when I have no time, I’m starving and I need something fast. I also like to dip my chips in the simple summer corn salad, it’s delicious! Not only do I love making vegan burritos and eating chips with raw vegan taco meat, I also love to make taco salads. Again super easy, all I do is chop up some greens, scoop in some raw vegan taco meat and pour on the corn salad and it’s the freshest most flavorful salad I have ever had!
There was a time when I would make all these components raw. While I love making raw food recipes and I think they are super easy, making all those components every week grew exhausting. Working a full time and part time job leaves you with little time to make healthy meals which is why I make the most important aspects of the dish raw, the meat and the corn salad which doubles as a delicious salsa. If you are feeling adventurous you should try making your own corn tortilla wraps and chips, it’s super easy but you have to have a dehydrator. Check out these amazing raw vegan taco shells by Goddess in The Raw.
The Most Convenient Way to Prep for The Week
On a typical weekend I go to the farmers’ market, grab all of the produce I can find for my weekly recipes and get the rest at a local health market or online. I then start prepping the raw vegan taco meat and the simple summer corn salad together in bulk because they have many similar ingredients. It’s much easier to prep all at once and make enough to last all week especially when you have a wonderful helper!
The raw taco meat can last anywhere from 1-2 weeks, depending on how fresh your ingredients are and how well your refrigerator runs. The only things you need to do to prep dinner when you get home is to heat up some rice and a tortilla. Everything else is grab and go. The warm rice and tortilla will warm up the rest of the meal so it’ll remind you of the warm tacos you already enjoy. After making this recipe I have found that this is enough to satisfy my taco craving and therefore my cooked taco habit has been broken by replacing it with a healthier dish that is just as delicious.
- 1.5 cups carrot
- 1 cup walnuts
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup cilantro
- 1/2 cup onion
- 3 garlic cloves
- 1 lemon
- 1 lime
- 1 tsp red miso paste or soy sauce
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin seed
- salt and pepper to taste
- 2 cups rice
- 8 flour tortillas
- 2 cups simple corn salad
- Cut the vegetables into manageable pieces for the food processor to do the rest of the job. Process until you have your desired consistency.
- I always like to warm my tortilla up with a little bit of steam, I normally throw it into the rice cooker or pot of rice for about 20 seconds until it's nice and soft.
- Add a thin layer of rice.
- Add a thin layer of taco meat.
- Add a little bit of corn salad or salsa on top.
- roll it once, fold in the sides, roll it the rest of the way, dab the edge of the tortilla with water and seal it up.
- This is an above and beyond step that isn't really necessary but useful for those dinner parties when you're making a bunch of vegan burritos at a time. Heat up some coconut oil in a skillet on medium-high. Put the rolled burrito in the pan for about 30 seconds. This will ensure the burritos stay closed.