the best basic burrito recipe (vegan, dairy free, oil free option, gluten free option)

I could easily eat Mexican food most days of the week. That and my favorite Indian curry. I love how effortless it feels, how easily it adapts to a plant-based diet and that leftovers go a long way.

This basic burrito recipe is one of my go-to’s and is inspired by a recipe I found on Whole Foods years ago. One of the things I hope you will love about it is that once you have the basic flavor profile down, you can easily tweak it to your preferences…a little more garlic here, less tomato there, more spice, more lime).

 

Once the basic burrito mix is assembled, here’s how I put it together…

1) Grab your favorite tortillas (gluten free if needed) and spread on a generous layer of hummus – red pepper is best. The hummus is what makes vegan burritos “survive” without the cheese. If you need to keep things oil-free, use oil-free tortillas and oil-free hummus.

 

2) Add a few slices of avocado and mash well. This also helps round out the creaminess and moisture usually provided by dairy cheese. If you can’t stand avocado, you can use just a little and mix it in well with the hummus and your taste buds won’t be any wiser. Trust me. I’ve tested this on my avocado-averse family members.

 

3) Scoop on the rice.

 

4) Then add the bean mixture.

 

5) Accessorize with jalapeno peppers and chili flakes if you like a lot of heat. #bringiton, I say!

 

6) Now you’re ready to roll it up and put it in the oven. Usually, I just secure it with a toothpick, but you can wrap it in parchment paper if you are planning this for a take-it-with-you meal.

 

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best basic burritos

Easy to prepare, customizable and leftovers that go a long way are why this is my basic burrito recipe. Fresh flavors, oven toasted tortillas and creamy plant-based sub-ins for dairy cheese come together to make this weeknight favorite.

Course: Main Course
Cuisine: Mexican
Author: Andrea Anderson
Ingredients
Basic Burrito Filling
  • 3 cups black beans, canned or cooked according to package directions
  • 2 medium tomatoes, diced
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 2 limes, freshly squeezed
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp cumin
  • 3/4 tsp salt
  • dashes pepper
  • 1/4 cup veggie stock
Other ingredients
  • 1.5 cups brown rice
  • tortillas
  • red pepper hummus
  • avocado
  • jalapeno peppers (optional)
  • red chili flakes (optional)
Instructions
  1. If you don't have a rice cooker and need the rice ready in a hurry because you forgot to make it earlier (like I often do!), bring a pot of water to a boil, add the rice and cook it as you would pasta - over high heat and with the lid off. Set the timer for 23 minutes. In the meantime, you can prep your burrito filling...

  2. Add all the basic burrito filling ingredients to a mixing bowl, stir until thoroughly combined and adjust seasonings to your taste.

  3. To assemble the burritos, spread a generous helping of hummus on the tortilla and add a few pieces of avocado - give the avocado a mash. Spoon on the rice, then the bean mixture and "accessorize" with the jalapeno peppers and chili flakes if desired.

  4. Secure burritos with a toothpick or wrap in parchment paper and place on a baking sheet. Bake in a 350 degree F oven for about 15 minutes or until the tortillas are lightly browned on the edges.

Recipe Notes

These burritos keep well as leftovers and can be reheated by wrapping in tin foil and placing in a 350 degree F for about 20 minutes or until heated through. Oven re-heating may not top the microwave in speed, but it keeps your tortilla crisp like it was meant to be.

 

 

If you have family members who promise you they can’t survive without meat and will launch a revolt if you serve them only veggies, I give you permission to cook up some meat and add it to the burritos for the sake of keeping the peace.

 

 

 

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  • Though I prefer homemade tortillas, life is just too busy. So I save my sanity and buy my tortillas from Trader Joes – the chile ones are my favorite. If you need gluten-free tortillas, you can try these. For oil-free tortillas, try the Food for Life brand which can be found in most health food stores.
  • My favorite brand of store-bought hummus is Sabra. Roasted red pepper is my preferred flavor, especially for Mexican recipes (and even looks a little like cheese).
  • I prefer the unsalted veggie stock by Kitchen Basics if I don’t have my own on hand. If you can’t find it in your local grocery store, you can get it here.
  • My daughter and I have a mild obsession with Jeff’s Natural’s jalapeno peppers which you can find here. Jeff uses purer ingredients than the canned kind.

 

minestrone soup with sesame parmesan (vegan, dairy free, soy free)

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With fall officially peeking around the corner and an early chill in the air – at least around here – I’m starting to crave  warm, comforting foods. Especially big pots of them for plenty of leftovers which matches with our busier back-to-school schedule. Like this minestrone soup.

I first came across this minestrone soup recipe in this cook book while I was trying to find more veggie-based recipes but before I went all in with a plant-based diet. It’s been a favorite of mine ever since.

One of the things I love about it is the subtle addition of zucchini. This is key when your garden produces monster-sized ones because you forgot to pick it (ahem). And when you are more of a zucchini liker than zucchini lovers. And in case you didn’t catch it, here’s a zucchini recipe I shared last week. The other thing I love is the use of rosemary – an herb I thought was a strange addition at first, but it definitely makes this soup sing.

 

I’ll warn you that although this minestrone soup is more labor intensive than many of my other soup recipes (like this one and this one), it’s completely worth it because of the quantity it makes and how well it freezes. If you have children who are able to handle a knife, have them help you with the chopping. Even a young child could help break the frozen green beans or help with the lettuce spinner for the spinach.

The original recipe called for using parmesan cheese. Since this wouldn’t fly for a vegan recipe, I whipped up some sesame seed parmesan which can be sprinkled on or stirred in (which also happens to boost the calcium and protein as well!). For those of you watching your fat intake (especially due to heart disease), you’ll be happy to know the soup is made without any oil and you can skip adding the parmesan altogether.

 

 

 

This soup tastes even better the second day because the flavors are able to develop. If it works, plan ahead and make it the day before you actually plan to eat it!

 

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Minestrone Soup with Sesame Seed Parmesan
Prep Time
30 mins
Cook Time
1 hrs
Total Time
1 hrs 30 mins
 

This soup is chock full of vegetables and herbs and tastes even better the second day after it's been made. The sesame seed parm is a nod to the traditional recipe and boosts the calcium and plant-protein and is just plain fun to sprinkle on.

Course: Main Course, Soup
Author: Andrea Anderson
Ingredients
For the soup
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 cups coarsely chopped carrots
  • 4 stalks celery, coarsely chopped
  • 2 cups finely diced tomatoes (or 1-14 oz can diced tomatoes
  • 4.5 cups water
  • 2 small zucchini, shredded
  • 1 cup green beans in 1" lengths
  • 2 medium potatoes, diced
  • 3 cups coarsely chopped spinach
  • 2 cups beans (white or kidney)
  • 1-2 tsp salt
  • 2 tsp freshly chopped basil
  • 1 tsp oregano
  • 2 tsp crumbled rosemary
  • freshly ground pepper
For the sesame parm
  • 1/2 cup sesame seeds
  • 4 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp olive oil
Instructions
For the soup:
  1. Add the onion and garlic along with 1" water to a large stock pot over medium-high heat. Cook until the onion is translucent, then add in the carrots, celery and tomatoes. Cook another 1-2 minutes. Add all remaining soup ingredients, bring to a boil, then reduce heat to low. Simmer for 45-minutes to 1 hour or until the potatoes are tender. Adjust seasonings as needed.

For the sesame parm:
  1. Add all ingredients to a food processor or high speed blender and mix until thoroughly combined and the sesame seeds are crumbly and look like parmesan cheese. Can be stored in an air-tight jar in the fridge for 1-2 weeks.

Recipe Notes

Recipe Notes:

I prefer this soup with the vegetables (especially the tomatoes and zucchini) finely chopped - or in the case of the zucchini, shredded. This especially helps when serving it to children who tend to be suspicious of large chunks of vegetables - or adults who feel the same way. 😉

 

 

 

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  •  Click here for my favorite mini food processor
  • I get both my nutritional yeast and sesame seeds in bulk at Whole Foods, but you also can find them here and here.

 

 

weeknight tacos with tres taco “meat” (vegan, soy free, gluten free, no added sugar)

Sure it’s not Tuesday, but tacos are too good to have only one day a week dedicated to them, right?! Last week, I was pretty excited about having them for lunch leftovers two days in a row and love this new tres taco meat I whipped up featuring walnuts, chickpeas and lentils. It’s a tres-fecta of plant-based protein.

In keeping with weeknights, which typically are busy for many of us, this recipe is simple and requires quick heating or none at all in case you prepare the ingredients ahead of time.

Let me walk you through this recipe with that busy schedule in mind…

  • The night before, put the walnuts and water in a bowl, cover and place in the fridge.
  • Also, go ahead and cook those lentils (and while they’re cooking, you can tidy up from dinner, put away some laundry, help your kids with homework, read to them or just put up your feet for a well-deserved rest)
  • If you plan on serving guacamole, you’ll want to mix up it up just before you serve it.
  • The morning of…chop up some lettuce, tomatoes and any other fresh topping that won’t spoil and store in separate airtight bags or containers. Have your salsa chilling in the fridge too and set out your spices for the tres taco “meat.”
  • Dinnertime prep…prepare the tres taco meat according to the directions. If you want the taco meat warmed, add it to a saucepan with a some salsa and gently warm it over medium-high heat which takes less than 5 minutes. If your children are old enough, they can help set out the toppings while you do this!
  • If you’re making the guac…pull out the bowl with some the prepared ingredients, add the lime juice and then the avocado and mash away.

There you go. Dinner reading in one, two, tres!

 

Before we get to the recipe, I have a little something extra for you… 

How would you like my favorite go-to guacamole recipe, and top three guac-tips which include cutting the fat but not the flavor, how to make it easier to prep on busy weeknights PLUS the secret ingredient I like to pair it with delivered right to your inbox? You would! Super! Just click this link to receive your FREE printable guacamole recipe + tip sheet.

 

 

 

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weeknight tacos with tres taco "meat"
Prep Time
6 hr
Cook Time
1 hrs
Total Time
7 hr
 

This plant-protein packed taco "meat." featuring lentils, chickpeas and walnuts is simple to prepare and even with a little extra prep step. The lentils and chickpeas also keep it budget friendly. When combined with crisp organic taco shells and a few simple topping, weeknight dinners come together in one, two, tres!

Course: Lunch, Main Course
Cuisine: Mexican
Servings: 8 tacos
Author: Andrea Anderson
Ingredients
For the Tres Taco Meat
  • 3/4 cups walnuts, soaked 6 hours or overnight
  • 1/3 cup uncooked lentils
  • 2/3 cup cooked chickpeas
  • 2 tbsp chiii powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1/3 cup salsa or 1 medium tomato
For the toppings (suggested ingredients)
  • lettuce, chopped fine
  • tomatoes, diced fine
  • sugar free salsa*
  • jalapeno peppers
  • guacamole
Instructions
  1. Put the walnuts in a bowl with enough water to cover them completely and place in the fridge for at least 6 hours to overnight.

  2. Either the night before or at least 1 one before you want to make your taco meat, cook the lentils according to package directions.

  3. In the meantime, prepare the other taco toppings. I recommend making the guacamole just before you're ready to eat it to minimize the oxidation.

  4. When you're ready to make the taco meat, drain the walnuts and rinse, then add to a food processor along with the remaining taco meat ingredients. If you want to warm the taco meat, add to a medium saucepan along with some salsa and heat over medium-high for about 5 minutes.

  5. Assemble and enjoy!

Recipe Notes

*I usually buy Tostitos or Old El Paso salsa, but you can buy any kind that is free of sugar (read the ingredients to be sure!)

*I love Jeff's Natural's jalapeno peppers because they're free of some of the additives and dyes typically found in most prepared jalapeno pepper brands.

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  •  Click here for my favorite food processor
  • I usually buy my taco shells at Trader Joe’s because they are organic which you can get online here!
  • I love Jeff’s Natural’s jalepeno peppers which are free from the usual additives and dyes found on store shelves. I find mine at Whole Foods Market, but you also can get them here.