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Chipotle Vegan Burrito with Roasted Red Pepper Sauce - holycowvegan.net
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5 from 2 votes

Chipotle Vegan Burritos with Roasted Red Pepper Sauce

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. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main/Breakfast
Cuisine: Mexican fusion
Diet: Vegan, Vegetarian
Servings: 10 burritos
Calories: 168kcal

Ingredients

  • 1 medium onion (finely chopped)
  • ¼ cup cilantro (finely chopped)
  • 2 large cloves garlic (minced)
  • ½ pound cremini mushrooms
  • 14 oz vegan chipotle sausage (any brand is fine)
  • 8 oz tempeh (crumbled)
  • 1 teaspoon avocado oil or any neutral oil
  • Salt to taste
  • 10 whole wheat tortillas

For zucchini-tomato salsa:

  • 1 medium zucchini (finely diced)
  • 1 lage tomato (deseeded and 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 tablespoon water
  • 2 tablespoon nutritional yeast
  • Salt to taste

Instructions

  • 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.

Nutrition

Serving: 1burrito | Calories: 168kcal | Carbohydrates: 10g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 429mg | Fiber: 2g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 1mg