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Vegan Burritos

Burrito wrap 3This is a meat-free Monday favourite in our house – no need to buy seasoning mix, its easy to do from scratch with ingredients you most likely already have in your spice rack! Pairs well with Avocado and Coriander Salsa too!

Cholula hot sauceIngredients

1 onion, finely chopped

2 garlic cloves, minced

2 tsp cumin

1 tsp paprika

1 tsp chilli powder

½ tsp black pepper

½ tsp sea salt

Coriander and lemon¼ cup tomato passata

1-2 Tbsp Cholula sauce

1-2 cups of favourite vegetables (we add green zucchini and button mushrooms)

~ 400g vegan mince (we use a bag of Linda McCartney’s) or 1 can black beans

Fried onion and burrito spice1 cup tightly packed and chopped coriander leaves

¼ cup lemon juice

8-12 burrito wraps (I use Barley wraps but the rest of the family prefer the traditional wheat wraps).


Fry onion and garlic in a little olive oil until lightly browned. Add all of the spices and fry for another 1-2 minutes.

Burrito mince 2Add tomato passata, Cholula and chopped vegetables of choice and simmer until vegetables are just tender. Add vegan mince or beans and simmer for 5 minutes.

Stir in chopped coriander and lemon juice and simmer until most of the juice has evaporated.

Spoon onto each pre-warmed wrap and top with salad and regular salsa as shown, IMG_0829or as my husband does, top with my easy avocado and coriander salsa. Fold into a parcel and devour with it’s spicy juices running down your face and hands like a wild animal!

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