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Vegan Burrito With Red Lentils And Sautéed Zucchini

Vegan Burrito With Red Lentils And Saut?ed Zucchini | Tofobo Family

Hello, lovelies! We became huge fans of all kind of burritos, tortillas, tacos and enchiladas lately. So, today inspiration is the homemade vegan burrito!

There are plenty of options to prepare the most delicious burrito at home. We already tried some incredible vegan fillings with black bean and brown rice, quinoa and green peas, black lentils, chickpeas and fava beans. To be honest, all of them are heavenly tasty! Furthermore, these protein-packed beauties are the easiest way to make your kiddos eat all kind of beans. Isn’t that just perfect? : )

Vegan Burrito with Red Lentils, Sauteed Zucchini and Fresh Veggies | Tofobo Family
Vegan Burrito with Red Lentils, Sautéed Zucchini and Fresh Veggies | Tofobo Family

When we make burritos, we always add fresh veggies and greens and of course some of our beloved homemade vegan sauces. Avocado, salsa or tahini sauce, cashew or sunflower seed sauce… You can’t go wrong, just use your imagination : )

And today we are talking about Vegan Burrito With Red Lentils and Sautéed Zucchini, which actually turned out one our favorite burrito versions. The combination of red lentils, sautéed zucchini, freshly chopped tomatoes and cucumbers as well as baby spinach and valerian leaves is a total win-win! Our monkeys wanted to toss this deliciousness with cashew sauce, which fitted absolutely perfect.

Check out this amazing vegan burrito recipe below : )

Vegan Burrito with Red Lentils, Sautéed Zucchini and Fresh Veggies | Tofobo Family
Vegan Burrito with Red Lentils, Sautéed Zucchini and Fresh Veggies | Tofobo Family

Ingredients for Vegan Burrito With Red Lentils And Sautéed Zucchini:

* For the burrito wraps (serves 4):
1 cup whole-grain flour
1/2 tsp. Himalayan pink salt
¼ cup water
2 tbsp. coconut oil

* For the Red Lentils (serves 4):
1 cup red lentils
1 onion
2-3 garlic cloves
1/2 tsp. turmeric
1/2 tsp. Ras-El-Hanout
1/2 tsp. red pepper
Himalayan pink salt to taste

* For the Sautéed Zucchini: 
2 zucchini, cut into half moons
2 tbsp. coconut oil
1/2 tsp. turmeric
1/2 tsp. Ras-El-Hanout
a pinch of Himalayan pink salt

* Other ingredients for the filling
1 tomato, chopped
1/2 cucumber, chopped
fresh baby spinach
fresh valerian leaves

* For the cashew sauce:
1 cup raw cashew nuts, soaked in water for at least 2-3 hours
1 cup water
1/3 cup nutritional yeast
freshly squeezed lemon juice from 1/2 lemon
2 garlic cloves
a pinch of Himalayan pink salt

Vegan Burrito with Red Lentils, Sautéed Zucchini and Fresh Veggies | Tofobo Family
Vegan Burrito with Red Lentils, Sautéed Zucchini and Fresh Veggies | Tofobo Family

Instructions for Vegan Burrito With Red Lentils And Sautéed Zucchini:

1. Soak the red lentils for 12 hours. Discard the soaking water, rinse with fresh cool water and place in a saucepan. Bring water to a boil and cook on a low heat for about 30 minutes. Season with turmeric, red pepper, Ras-El-Hanout and Himalayan salt to taste when the red lentils become soft. Drain the water and leave the lentils cool to room temperature.

2. In the meantime, let’s start making our delicious vegan buritto wraps! Combine whole-grain flour, Himalayan salt and coconut oil in a large bowl. Slowly add water and knead the dough until it becomes smooth and silky. Then let rest for 10 minutes. Divide dough into equal sized balls. Sprinkle some flour on a flat surface and roll each ball into a thin circle. Put a large pan on a high heat and cook the burittos for 30 seconds per side or until they get lightly browned. Keep burritos warm.

3. Now let’s make the sautéed zucchini! Cut the zucchini into half moons. In a medium skillet heat 2 tbsp. coconut oil over medium-high. Add turmeric and Ras-El-Hanout and cook for 30 seconds, stirring occasionally. The spices will become more fragrant. Add the zucchini and sauté 5 minutes, stirring often until they become slightly crisp.

4. It’s time to prepare the cashew sauce! Soak the raw cashew nuts in water for 2-3 hours. Drain and rinse. Add cashews, water, freshly squeezed lemon juice, nutritional yeast, garlic and a pinch of Himalayan pink salt in a high powered blender. 
Blend until completely smooth. Add more water if you want a thinner consistency.

5. Ready to make this heavenly delicious version of vegan burrito? Fill each buritto with red lentils, sautéed zucchini, chopped tomatoes and cucumbers as well as fresh baby spinach and valerian leaves. Toss with cashew sauce and wrap the burrito.

6. Make this healthy, nutritious and totally kid-friendly vegan meal a favorite weekend routine in your family : )

For more inspiration, check out these awesome recipes for Homemade Vegan Tortilla With Chickpeas And Red Lentils and Easy and Healthy Chickpea Lettuce Wraps. Hope to enjoy them : )

Happy FriYay, loves!

Photo credit: Tofobo Family