Meatless Meaty Mushroom Burrito

Gluten-Free / Dairy-Free / Vegan / Vegetarian

By Michelle S. Nutritionist

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A vegan spin on a hearty, delicious burrito filled with walnuts and juicy mushrooms.

  • Total Time
    15 min

  • Difficulty Level

  • Serves

  • Overnight



Mushroom Walnut Filling:
  • 3 gluten free wraps
  • 1 1/2 cups of lettuce
  • 1/4 cup dairy free cheese
  • 1 large tomato diced

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  1. Add the 1/2 tbsp safflower to a pan.
  2. While the oil is heating, mince the garlic and the onion.
  3. When the oil is ready, add the garlic, onion, and about 1/8 tbsp of cumin, a dash of salt, and cook on low.
  4. Clean off your mushrooms. Using a damp paper towel, gently remove any dirt. Then mince your mushrooms.
  5. Once your mushrooms are minced, add them to the pan with the oil, garlic, and onion. Mix all together, and let sit on low heat.
  6. Now we are going to prepare the walnuts. Rinse off the walnuts that have been soaking overnight and add to a blender or processor. Blend until they form small pieces, but be careful not to blend for too long, we do not want walnut dust!
  7. Note: The walnuts do not need to be added to the pan and cooked, and if you prefer them raw that is completely okay. I added them to the pan with the mushrooms to enhance the flavor, but this can be skipped.
  8. Now add the rest of the cumin, 1/8 tbsp., 1/4 tsp. of chili powder, 1/4 tsp. of cayenne pepper, another dash of salt, and pepper to taste.
  9. While our mushroom and walnut filling is cooking on low heat, begin to heat up the gluten free wraps and dice the large tomato.
  10. Once the wraps have been heated, add the mushroom/walnut filling, handful of lettuce, diced tomato, and top with some dairy free cheese. Then wrap up your burrito and enjoy!

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