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Favoreats LLC

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vegan sheet pan beef burritos

Lauren Toyota
  • 65 minutes
  • Serves 4 to 5

INGREDIENTS

1 1/2 cups

soy curls ((such as Butler Soy Curls))

1 tbsp

residual water from soaking soy curls

1 tbsp

apple cider vinegar

1/2 tsp

chipotle chili powder

1/2 tsp

dried oregano

1/2 tsp

ground cumin

1 tsp

granulated garlic powder

1/4 tsp

ground all-spice

1/2 tsp

ground mustard powder

1/2 tsp

sea salt

1/2 tsp

ground black pepper

2 tsp

vegan beef flavored bouillon paste

1 tsp

vegetable oil

1

small head of cauliflower, trimmed, cut into florets and thoroughly dried (about 3 C cauliflower rice)

1 tbsp

lime juice

1 tsp

vegetable oil

2 tbsp

packed cilantro, finely chopped

2 tbsp

green onion, finely minced (about 1 green onion)

1/4 tsp

sea salt

3

bell peppers (red, orange, yellow), thinly sliced

2 cups

thinly sliced red onion (about 1 medium onion)

1/4 tsp

sea salt

1/4 tsp

ground black pepper

1/2 cup

frozen corn, thawed in fridge overnight or in hot water

4

large whole wheat or white tortillas (such as Sonora brand)

1 cup

vegan cheddar style shreds

1

avocado, sliced

2

limes, cut in half

1/2 cup

vegan sour cream

1 tsp

canned adobo chilis for mild (add another 1 tsp for medium heat)

1 tbsp

lime juice

1 tsp

garlic powder

3

vine tomatoes, diced

1/2

a large jalapeño, diced

1/2

a red onion, diced

2

garlic cloves, minced

1

lime, juiced

1/2 tsp

sea salt

1/4 tsp

chipotle chili powder

1/4 tsp

ground cumin

1/4 cup

packed cilantro, finely chopped