OH MY GOODNESS, HOLY SMOKES, WOW, DROP THE MIC… all words one might use to describe our Vegan Burritos. They are so delicious and taste just like a ground beef burrito. Actually! These burritos will satisfy anyone and are great to make for large crowds (or for lots of leftovers)!
The combination of Mexican rice, refried beans, corn, and all those other fixings make this recipe a winner. It’s pretty good replication of what you’d get at a real burrito joint! And don’t forget the special ingredient – more on that below!
The secret ingredient that makes these vegan burritos so meat-like is the textured vegetable protein (TVP) meat. It’s crazy how much it resembles the texture of ground beef.
We know we say this all the time and you’re probably going to roll your eyes, but this is probably our favourite recipe. Actually! We love making these because they are so delicious and make tons of leftovers, so we get to eat them every single day. And sometimes we do!
There are two must haves for these burritos. First, have lots of napkins. Second, make our Chili Lime Sauce. Don’t skip making this sauce because it makes these burritos come together as the delicious mess they are. We repeat, you must make the sauce!!!!
We really hope you enjoy these Vegan Burritos as much as we do! Definitely keep this recipe on hand for the next time you have meat eating friends and family over!
If you love Burritos as much as we do, try our fun spin on the Sushi Burrito (or SuBu) that we like to call our Vegan Sushitos!
For the Mexican Rice
- 1 can Diced Tomatoes
- 1 White Onion Roughly chopped
- 2 Jalapeno Peppers Seeded & roughly chopped
- 2 cups Long Grain Rice
- 4 cloves Garlic Peeled & crushed
- 2 cups Vegetable Broth
- 1 tbsp Chicken Seasoning
- 1/3 cup Canola Oil
For the Burrito "Meat"
- 2 cups Textured Vegetable Protein "TVP"
- 2 cups Water
- 2 cups Vegetable Broth
- 4 tbsp Soy Sauce
- 2 tbsp Olive Oil
- 1/4 cup Taco Seasoning
For the Chili Lime Sauce
- 4 tbsp Sour Cream
- 1/2 tsp Chili Powder
- 1 1/2 tsp Lime Juice
- 1/2 tsp Salt
For the Burritos
- 1 can Refried Beans Or use the recipe in our tostadas
- Lettuce Chopped
- Red Onion Chopped
- Yellow Bell Pepper Chopped
- Jalapenos Chopped
- Frozen Corn Cooked
- Hot Sauce
- 8 large Tortillas
Add tomatoes and their liquid along with the onion to a blender and puree. Set 2 cups aside, and place any extra in the freezer for next time!
Rinse the rice in a mesh colander until the water runs clean.
In a large pot over medium heat, add canola oil. Once hot add the rice and stir for 5-6 minutes until the rice starts to become slightly golden. Next add the garlic and jalapeno, sauteing for 1-2 minutes until fragrant.
To the pot add 2 cups of the pureed mixture, vegetable broth, and chicken seasoning. Stir well until incorporated and bring to a boil. Reduce heat to low and cook covered until all liquid is gone - about 15-20 minutes.
Remove pot from heat and allow rice to sit covered for an additional 10 minutes.
Meanwhile, it’s time to make the TVP ‘meat’.
Add the water and vegetable broth to a medium-sized pot over medium-high heat and bring to a boil. Once boiling add in the TVP, stirring well for 3-5 minutes.
Next, add the oil, soy sauce and taco seasoning. Stir constantly for 3-5 minutes until the mixture comes to together and starts to resemble that of ground meat. Set aside.
For the chili lime sauce add the sour cream, chili powder, lime juice and salt to a bowl and whisk together until well combined.
To prepare the burritos - take 1 tortilla and spread 2 tablespoons of refried beans on the bottom. Next, add the Mexican rice and some of the burrito meat. Top with lettuce, onions, bell pepper, jalapeno, and corn. Drizzle with a healthy serving of our chili lime sauce and top with hot sauce if desired. Roll into a burrito.
Place the burrito, fold side down, onto a pan over medium heat for 1-2 minutes until the bottom becomes slightly golden brown. This will help to seal the burrito.
Serve and enjoy!