These Chipotle Vegan Burritos pack a one-two protein and fiber punch, with a filling of vegan sausage and tempeh. All of this healthy goodness is complemented by a salsa of fresh vegetables. Dip the burritos in a cheesy red pepper sauce for even more deliciousness at breakfast or lunch.
I could have called this the kitchen sink burrito because that's really how it was born. Just as the weekend was about to start, and with temperatures here teasing the 100s, our refrigerator decided to go on strike.
Desi spent most of Friday morning calling for repairmen, but the earliest we could get someone to take a look was Monday morning.
One of the best things about having a vegan pantry is, you don't have to worry about milk and eggs and meat. But I did have a fair number of vegetables in the crisper, some sausage, tofu, tempeh, a few jarred roasted red peppers and some other things that were in mortal danger. I knew I might not be able to save everything, but I sure as hell was going to try.
One happy result of that necessary creativity were these Chipotle Spiced Vegan Burritos and the accompanying Cheesy Red Pepper Sauce.
There is a ton of vegetables in this recipe, as you can imagine. Mushrooms and onions add even more flavor to the spicy chipotle tempeh stuffing. Also into the burrito goes a fresh, sparkling salsa of zucchini, tomatoes and onions.
I saved the cheesy Roasted Red Pepper Sauce for the last, because this is a simply amazing and yet amazingly simple recipe. All I did was add the roasted red peppers to the blender with some raw cashews, a couple of tablespoons of nutritional yeast, and some salt. This three-ingredient sauce is a revelation, with the smoky red peppers doing perfect teamwork with the creamy cashews and cheesy yeast.
I could talk all day about this sauce, and the burrito, but let me rein myself in. Chipotle Vegan Burritos with Roasted Red Pepper Sauce, guys. Your mouth will be screaming, fiesta!
Chipotle Vegan Burritos with Roasted Red Pepper Sauce
- 1 medium onion, finely chopped
- ¼ cup coriander or cilantro leaves, finely chopped
- 2 large cloves garlic, minced
- ½ pound cremini mushrooms
- 1 12.5 oz package Field Roast chipotle sausage, remove from plastic casing and crumble with your fingers or chop finely with a knife (Another brand is perfectly fine-- Trader Joe's has a great-tasting vegan chipotle sausage)
- 1 8-oz package tempeh, crumbled
- 1 tsp vegetable oil
- Salt to taste
- 10 whole wheat burritos
For zucchini-tomato salsa:
- 1 medium zucchini, finely diced
- 1 lage tomato, deseeded and finely diced
- 1 small onion, finely diced
- Juice of ½ lime
- 1 jalapeno or other green pepper, deseeded if you want less heat, and minced
- Salt to taste
For roasted red pepper sauce:
- 1 large roasted red pepper (I used a jarred kind, but you can certainly roast your own)
- ¼ cup raw cashews
- 2 tbsp water
- 2 tbsp nutritional yeast
- Salt to taste
- To make the sausage-tempeh stuffing, heat the oil in a wok or a large skillet. Add the onions, garlic and cilantro and saute until the onions start to brown.
- Add the mushrooms and cook for a few more minutes until the mushrooms loose all moisture.
- Add the chipotle sausage and the tempeh and continue to stir-fry about five minutes more. Check salt and add more if needed.
Make the salsa:
- Place all salsa ingredients in a bowl and mix well and let it stand for a few minutes for the flavors to mix.
Make the roasted red pepper sauce:
- Place all sauce ingredients in a blender and blend into a very smooth sauce. If needed, add more water.
Assemble the burrito:
- To assemble the burrito, place some of the sausage tempeh stuffing in the center and top with some salsa.
- Gather up the sides of the burrito and then roll. I like wrapping one end in aluminum foil to make it easier for little hands to handle the burrito without dropping the filling.
- Serve the roasted red pepper sauce on the side.
More vegan Mexican recipes from the archives: