Vegan Recipe: Buffalo'd Vegetable Burrito With Added Crunch And Color

Back when I was eating meat I could be found at the nearest bar or in my kitchen devouring wings by the dozens.  Yes, dozens. An afternoon watching football could easily consist of 50 wings, beer and an apple pie to finish the day.  When I made the lifestyle decision to become a vegetarian the one thing I missed the most was chicken wings on a Saturday or Sunday in the fall. That went away fairly fast when I began to use tempeh in my homemade buffalo sauce. As time has gone on I decided that anything and everything could get tossed into the buffalo sauce.

This weekend, that is exactly what happened. I started with the thought of using garbanzo beans but soon enough crunchy cauliflower would go well.  Wait, that is not enough let's toss in some Brussels sprouts. Do you have a crunchy texture that stands out? No, you do now in the form of shredded red cabbage.  How can I cut the spice without blue cheese?  How about some fatty avocado. Alright, we got it all so let's start the cooking.

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Freekeh and Brussels Sprouts Salad
RECIPE

Buffalo'd Veggie Burrito

Vegan or Vegetarian and miss the chicken wings during football season? Maybe you do not miss the chicken wings but actually love spicy food. This recipe is for you as it is easy and spicy to make

SERVINGS 3
PREP TIME 20 Minutes
COOK TIME 30 Minutes

 

Ingredients

  • 1 head of caulflower with the florets sliced
  • 16oz Brussels Sprouts (halved)
  • 1 15oz can of garbanzo beans (drained and rinsed)
  • Red Cabbage
  • 2 Small Avocados (smashed)
  • 1 small jalapeno (minced)
  • 10 oz of hot sauce
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Liquid Smoke (your favorite flavor. I use hickory)
  • 3 Large Burritos
  • 4 cloves roasted garlic (chopped)

Instructions

  1. In a heavy sauce pot bring 1 Tbsp Coconut Oil, 1 Tbsp Liquid Smoke, 5 oz hot sauce to a boil and then let simmer.
  2. In a large pan melt 1 Tbsp Coconut oil over low heat and then add in the roasted garlic, cauliflower, Brussels Sprouts and garbanzo beans.
  3. While the vegetables are cooking shredd the cabbage.
  4. Spread out the three burritos and add the avocado with the jalapeno.
  5. Top the avocado with the shredded cabbage.
  6. When the vegetables begin to brown (7-10 minutes) add the remaining liquid smoke and hot sauce. Toss to coat the veggies and cook another 3-5 minutes.
  7. Pour the buffalo sauce from the pot into a large bowl and set aside.
  8. After the veggies are cooked to your liking pour them into the bowl with the hot sauce and toss to coat evenly.
  9. Divide the vegetable mixture onto each tortilla and then roll and set aside.
  10. Spray a pan with non-stick spray and bring to temp over medium heat.
  11. Once hot enough place one burrito at a time into the pan to toast. If you have a panini press then use that per your manufacturer's instructions.
  12. Cut the burritos in half and serve.

Notes

  • If you like that blue cheese sauce but are vegan you can create a sauce with coconut yogurt and a packet of ranch seasoning.
  • If you need a side you can add some sweet potato fries or fried pickles.

 

END RESULT

Freekeh and Brussels Sprouts Salad
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Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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