All the rich, warm flavors of fall harvested inside a tortilla. Savory, sweet, tangy; smothered in healthy homemade vegan mayo that will knock your socks off.
TWO WEEKS!! Two weeks until my first book is released! AH! I can’t believe that time has flown so fast. It feels like yesterday that I was slaving away in the kitchen, up until after 1 am every night, putting this book together. If you want to know more about it, you can find some fun photos and sneak peeks here and here. You can also see another recipe from the book here!
I’m sure most people that first see my book wonder how in the world I can make an entire book filled with homemade vegan burgers and burritos. It definitely took a lot of creativity and a lot of commitment to make them all so different in flavor. The sauces play a key roll, because well, everything is better with sauce. The very first thing I did when starting my book writing process was sit down and list every single flavor combo I love. I didn’t have any restrictions at that time, I just kept writing down everything that came to mind. Believe it or not, I actually had to cut a lot of ideas out to keep the book at only 75 recipes. I knew that I definitely needed some fall flavors in it, and man did I deliver!
The flavors in this burrito are fantastic, if I do say so myself. I pretty much took everything fall, and shoved them into a tortilla. Slowly roasted until slightly caramelized and sweet yet salty, paired with thyme rice and smothered in a raspberry mayo like you’ve never had. Let’s talk about homemade vegan mayonnaise. Not about the oil filled unhealthy kind, but the healthy, whole foods based, easy to make homemade vegan mayo I have here. Yes. You read that right. This mayo is healthy, vegan and made with no oil. Slather it on anything and everything! I’m telling you, I don’t even like traditional mayo and this stuff is legit!!
Help! I need more recipes to use this healthy vegan mayo with!
I have you covered! Because I love you all, and appreciate your support so much, I am giving you an opportunity to win one copy of my new book Vegan Burgers and Burritos! Not only will you get more recipes to use this amazing homemade vegan mayo with, but you will get a whole book of incredible sauces along with the burgers and burritos. Oh and did I say that I have 4 desserts and 4 sides in it too? Do not miss out! Scroll down past the recipe and enter to win. Open to US and Canada only. But really, you should preorder another copy anyway, because this book makes the perfect holiday gift, birthday gift, or plain old I Love You gift! Preorder here!!
- 1 cup 210 g uncooked brown rice (see notes)
- 1 ¾ cups 414 ml low-sodium veggie broth (see notes)
- 1 tbsp 2 g dried thyme
- ¾ tsp sea salt see notes
- 2 cups 360 g chopped butternut squash
- ½ cup 120 g chopped shallots
- ¾ tsp sea salt
- Low-sodium veggie broth about ½ cup (118 ml) or drizzle of oil, plus more for roasting
- 3 cups 1 kg shaved or sliced Brussels sprouts, divided
- 1 cup 180 g peeled and chopped apples
- ¼ cup 28 g pistachios
- ½ cup 118 ml Healthy Vegan Mayo, WHAT? (see recipe below)
- 2 tbsp 30 g raspberry jelly or jam
- 4 to 5 to rtillas
- Raspberry Mayo
- 1 ½ cups 167 g raw cashews (see note)
- ¾ cup plus 1 tbsp 192 ml water
- 2 tbsp 30 ml distilled white vinegar
- 2 tsp 10 ml fresh lemon juice
- ¾ tsp sea salt
- 1/8 tsp ground mustard seed
- 1/8 tsp freshly chopped garlic
- Preheat the oven to 400°F (204°C).
- Place the rice, broth, thyme and salt in a small pot and mix well. Bring it to a rapid boil.
- Reduce the heat, cover and simmer for about 30 minutes or until the liquid has evaporated. Remove the pot from the heat, let it stand for 5 minutes and then fluff the rice with a fork.
- Mix together the butternut squash, shallots, salt and broth, and bake for about 15 minutes.
- Remove it from the oven and add 2 cups (680 g) of Brussels sprouts, apples, pistachios and the rest of the broth if needed.
- Using a spatula, mix everything together well. Bake it for 30 minutes or until the squash is browning at the edges. When it’s done, put it into a bowl with the reserved cup (340 g) of raw shaved brussels sprouts and mix well.
- While the veggie bake is cooking, make the homemade mayo. Put the cashews, water, vinegar, lemon juice, salt, mustard seed and garlic into a high-speed blender and purée until smooth. Refrigerate the mayo to thicken. Note that the plain mayo recipe makes 1 cup and you only need 1/2 cup for this burrito.
- Make the raspberry mayo by mixing the plain mayo and raspberry jelly together in a bowl. Set it aside for serving.
- Serve in tortillas with raspberry mayo. To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (See page 15 in the book for step-by-step photos.) You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
I like my rice on the al dente side, so when cooking you may need to add another ¼ cup (60 ml) of broth and cook for an extra 5 minutes if you prefer it well done.
The rice isn’t overly salty. The other parts of this burrito have plenty of salt, so I keep the rice on the milder side.
You can use water instead of broth for the rice, but the broth adds great flavor. You may need to adjust the amount of salt if you don’t use broth.
If you are not using a high-speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind everything to a fine powder, or make sure to soak your cashews overnight, or for at least 2 to 3 hours. If you forget, you can also boil them for 30 minutes.
Kids: This can be served as a bowl if folding a burrito is too hard!