Friday, September 1, 2017

Vegan Burrito with Chipotle Carrot Walnut Meat

One of my two daughters is the take out queen.  She does not like to cook.  She would text me sometime when she felt like visiting or something and ask what I have cooked or what I am planning to cook.  Usually I do not see the text message or she does not like what I have and she will come with a take out from Sheetz and lately from Chipotle Restaurant. One particular meal she buys which she lets me have some of is Chipotle's burrito bowl.  I love it.  It is ground beef with rice, tortilla chips and salsa.  She skips the guacamole since you pay extra for it.

This dish is a copycat of Chipotle's burrito bowl except that it is a burrito period. The rice is a filling rather than a side dish. One thing more it is vegan. Meatless.

It uses a delicious plant based source of the meat made from carrots and walnuts. I have published several dishes using a similar plant based meat recipe made from cauliflower, here, here and here. I decided to try to use carrots instead of cauliflower since I always had them.  It was just as good.

Forget going to Chipotle, make this instead. You will not miss the meat. Your family and friends will not say either, where's the meat. They would not know it is not.

Vegan Burrito with Chipotle Carrot Walnut Meat

4-6 burritos
  • 1 to 2 tomatoes, chopped
  • 1/2 cup green onions, sliced
  • 1/2 cup cooked rice
  • 3 cups chipotle carrot walnut meat (see recipe below)
  • 1-14 oz can black beans, drained and rinsed
  • 4-6 lettuce leaves, whole pieces (I used Romaine lettuce)
  • 4-6 large tortillas

Warm the tortillas in the microwave by placing 4-6 tortillas between two slightly dampened paper towels. Microwave on high for 40 seconds until warm. Leave them wrapped until ready to use.

Heat the Carrot Walnut Meat in a skillet till they are warm. Combine it with the tomatoes, green onion, rice and black beans in a bowl.  You can also layer these ingredients instead of mixing them first.

Place a tortilla on a plate and place a piece of lettuce leaf on top.  Spoon the mixture on top or add the different ingredients in layers.  Fold the sides over the filling, and roll the tortilla into a tight cylinder. Repeat with the other tortillas. Serve with salsa.

Chipotle Carrot Walnut Meat

Inspired by this recipe from Pinch of Yum

Makes approximately 3 cups.

  • About 8 oz baby carrots to measure approximately 2 cups
  • 1 cup walnut
  • 2 x 1 inch strip of canned chipotle to give approximately  2 tbsp
  • 1/2 tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Add all the ingredients in a food processor and pulse till they are blended and mixture turns mealy in texture.

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