Recipe:
INGREDIENTS:
MUSHROOM MEAT:
1 cup diced cremini mushrooms
1 garlic clove
1 tablespoon chopped yellow onion
¼ teaspoon coconut aminos
¼ teaspoon ground cumin
¼ teaspoon chili powder
1/8 teaspoon ground coriander
Fine sea salt and black pepper, to taste
BURRITOS
3 large cabbage leaves
1 Roma tomato, diced
½ jalapeno, seeds removed, then diced
¼ cup fresh corn
2 tablespoons chopped fresh cilantro
DIRECTIONS:
1. Transfer the mushroom “meat” ingredients to a food processor.
2. Pulse until the mixture is crumbly and resembles ground beef. Season
to taste with salt and black pepper.
3. Lay the cabbage leaves flat.
4. Spoon the mushroom “meat” onto the lettuce leaves.
5. Top with your favorite topping like sliced carrots, diced tomato,
jalapeno, corn, and/or cilantro.
6. Tuck in the sides of each lettuce leaf, then roll.
7. Enjoy.
Raw vegan burritos
Recipe:
INGREDIENTS:
MUSHROOM MEAT:
1 cup diced cremini mushrooms
1 garlic clove
1 tablespoon chopped yellow onion
¼ teaspoon coconut aminos
¼ teaspoon ground cumin
¼ teaspoon chili powder
1/8 teaspoon ground coriander
Fine sea salt and black pepper, to taste
BURRITOS
3 large cabbage leaves
1 Roma tomato, diced
½ jalapeno, seeds removed, then diced
¼ cup fresh corn
2 tablespoons chopped fresh cilantro
DIRECTIONS:
1. Transfer the mushroom “meat” ingredients to a food processor.
2. Pulse until the mixture is crumbly and resembles ground beef. Season
to taste with salt and black pepper.
3. Lay the cabbage leaves flat.
4. Spoon the mushroom “meat” onto the lettuce leaves.
5. Top with your favorite topping like sliced carrots, diced tomato,
jalapeno, corn, and/or cilantro.
6. Tuck in the sides of each lettuce leaf, then roll.
7. Enjoy.
