Vegan Sheet Pan Beef Burritos

Name: Vegan Sheet Pan Beef Burritos
Ingredients: as needed Dried soy curls; enough to cover Water (for soaking); 1 tbsp Apple cider vinegar; to taste Chipotle chili powder; to taste Dried oregano; to taste Ground cumin; to taste Granulated garlic powder; to taste Allspice; to taste Ground mustard; to taste Sea salt; to taste Black pepper; to taste Beef flavored bouillon paste; as needed Vegetable oil (for marinade); enough to make rice Cauliflower florets; as needed Lime juice (for cauliflower rice); as needed Vegetable oil (for cauliflower rice); to taste Fresh cilantro (for cauliflower rice); to taste Green onion (for cauliflower rice); to taste Sea salt (for cauliflower rice); as needed Sliced bell peppers; as needed Sliced red onion; as needed Chopped tomatoes; to taste Chopped jalapeño; to taste Minced garlic (for pico de gallos); to taste Lime juice (for pico de gallos); to taste Sea salt (for pico de gallos); to taste Chipotle chili powder (for pico de gallos); to taste Cumin (for pico de gallos); to taste Fresh cilantro (for pico de gallos); as needed Vegan sour cream

37 ingredients · 20 steps · from hot for food

Ingredients

as needed Dried soy curls
enough to cover Water (for soaking)
1 tbsp Apple cider vinegar
to taste Chipotle chili powder
to taste Dried oregano
to taste Ground cumin
to taste Granulated garlic powder
to taste Allspice
to taste Ground mustard
to taste Sea salt
to taste Black pepper
to taste Beef flavored bouillon paste
as needed Vegetable oil (for marinade)
enough to make rice Cauliflower florets
as needed Lime juice (for cauliflower rice)
as needed Vegetable oil (for cauliflower rice)
to taste Fresh cilantro (for cauliflower rice)
to taste Green onion (for cauliflower rice)
to taste Sea salt (for cauliflower rice)
as needed Sliced bell peppers
as needed Sliced red onion
as needed Chopped tomatoes
to taste Chopped jalapeño
to taste Minced garlic (for pico de gallos)
to taste Lime juice (for pico de gallos)
to taste Sea salt (for pico de gallos)
to taste Chipotle chili powder (for pico de gallos)
to taste Cumin (for pico de gallos)
to taste Fresh cilantro (for pico de gallos)
as needed Vegan sour cream
as needed Canned adobo chilies
as needed Lime juice (for sauce)
to taste Garlic powder (for sauce)
enough for burritos Tortillas
as needed Corn
as needed Vegan cheese shreds
to taste Avocado

Watch the original video

Steps

Add the dried soy curls to a medium-sized bowl and cover with water. Soak for about 10 minutes.
Using your hands, squeeze the water out of the soy curls. Reserve 1 tablespoon of the residual liquid in another mixing bowl.
In the mixing bowl, add apple cider vinegar, chipotle chili powder, dried oregano, ground cumin, granulated garlic powder, allspice, ground mustard, sea salt, black pepper, beef flavored bouillon paste, and vegetable oil.
Add the reserved residual liquid from soaking the soy curls into this spice mixture and whisk until combined well.
Add the soaked soy curls to the spice mixture and use your hands to coat them evenly in the paste.
To make cauliflower rice, add cauliflower florets to a food processor and pulse/chop until it looks like couscous. Do this in small batches.
Pour the chopped cauliflower into a bowl and add lime juice, vegetable oil, fresh cilantro, green onion, and sea salt. Stir to combine well.
To prepare the sheet pan, add the marinated soy curls, cauliflower rice, sliced bell peppers, and sliced red onion to the baking tray.
Sprinkle the peppers and onions with a little bit of sea salt and pepper.
Bake in an oven preheated to 425°F for 20 to 24 minutes, flipping everything halfway through.
While the sheet pan bakes, prepare pico de gallos by adding chopped tomatoes, chopped jalapeño, chopped red onion, minced garlic, lime juice, sea salt, chipotle chili powder, cumin, and cilantro into a bowl. Mix until well combined.
To make adobo cream sauce, combine vegan sour cream, canned adobo chilies, lime juice, and garlic powder in a small food processor and whizz until very smooth.
Prepare the tortillas for baking by placing them on a large piece of foil, sprinkling a little water on them, and closing up the foil tightly.
Remove the peppers, onions, and soy curls from the sheet pan and set aside. Stir the cauliflower rice again and place the foil package of tortillas onto the baking tray.
Bake for 5 to 6 more minutes.
To char lime wedges, heat a cast iron grill pan over medium heat, add lime halves cut side down, and cook for about 3 to 4 minutes until smoke appears. Keep the grill on low heat.
To assemble the burritos, add cauliflower rice onto each tortilla, then top with corn, vegan cheese shreds, avocado, pico de gallos, the marinated beef/soy curls, and adobo cream sauce.
Roll up your burrito tightly.
Turn the heat back up on the grill pan and place the wrapped foil seams side down. If using a weight, press down on the burrito. Grill for about 2 to 3 minutes, then flip and grill the other side for another 2 to 3 minutes.
Slice in half to serve.

Recipe extracted by Foodle from “vegan sheet pan beef burritos (vegan sheet pan ideas #3) | hot for food” by hot for food. Quantities follow the video and may be approximate — watch the original for technique.