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Tailgate Recipe: Delectable Vegan Burrito

Tailgates are a great opportunity for families and friends to gather and spend precious time with each other.

Food is an important part of tailgates, as there’s nothing quite like prepping for an upcoming sports match by consuming some delectable food.

In this article, we offer a mouth-watering tailgate recipe concerning a unique vegan burrito that we have perfected over the years.

Throughout this recipe, we emphasize local, organic, plant-based ingredients. Towards the end of the article, we offer our final thoughts on the future of tailgate recipes.

The Preparatory Work for the Vegan Burrito

First things first, we recommend sourcing all of your ingredients first, as this will allow you to be as present as possible when making this burrito.

Being present during its creation and not focusing on what ingredients you lack is an important part of perfecting this dish.

When every ingredient and tool that you need is directly in front of you. Moreover, it’s not difficult to be creative and to respond to whatever signals your body is giving you.

This might entail shifting certain quantities of ingredients or adding new foods in response to your desires.

As we mentioned in the introduction, sourcing all your ingredients from local sources are critical. Considering, these foods are often allowed to ripen longer. Thus giving them more nutrients and making them generally more complex in terms of taste.

The best place to source local foods is the farmer’s market, as you can source ingredients here that are organic, healthy, and affordable.

We recommend also trying to buy your ingredients in season, as these foods are at their peak deliciousness and thus health.

Some of the ingredients we list can be substituted for similarly textured or flavored foods that are in season. Throughout this article, we offer some substitutions that people can make.

Once you’re sourced your ingredients, the only tools you will need are a pan, spatula, cutting board, and a knife.

How to Make the Vegan Burrito

In this section, we walk people step-by-step through the process of concocting this glorious burrito.

How We Start the Filling

  • 1
    The first thing we do is start cooking the main filling of this burrito. In traditional burritos, some kind of rice is used.
  • 2
    However, we are updating this method for modern methods and taking advantage of the massive popularity of the seeds buckwheat and quinoa.
  • 3
    These are both very underrated, nutritious seeds that have a very nutty, light texture.
  • 4
    They can be cooked within 15-20 minutes by first putting half of a cup of each dried seed in a pot (after rinsing them sufficiently, of course).
  • 5
    Then, we cover the seeds in 2 cups of water and bring the water to a boil.
  • 6
    Then we cover the pot and turn the stove to low heat. We let this slowly cook while we create the other elements of this dish.

Making the Meat of the Burrito

The next thing we do is create the vegan “meat” for this recipe, which consists of beans and vegetables.

But, these are not just traditional beans, but rather fermented soybeans that have developed complex tastes over a period of time.

This is typically called tempeh, though we also use hempeh for this recipe which is traditionally made from hemp and other beans.

You can make tempeh and hempeh on your own from locally sourced soybeans and hemp. Alternatively, you might be able to buy these products from local sources. Truthfully, these might be the two ingredients that will be difficult for you to source locally.

  • coconut oil-  1 tablespoon,
  • clove of garlic (1)
  • mustard seeds in a pan on low heat - 1 tablespoon

We let this sizzle for a minute or two, adding in 50 grams of tempeh and 50 grams of hempeh once the mustard seeds start popping. To prep the tempeh and hempeh, we simply crumble them into large pieces in a bowl.

Using a spatula, we spread these ingredients around and turn up to medium heat.

  • 1
    We add a touch of salt, pepper, cumin power, and ginger powder, and then let all the flavors infuse into the tempeh and hempeh for another 2-3 minutes.
  • 2
    Then, we cover the pan with a lid and turn down to low heat. If fresh cumin and ginger can be sourced, then that would be even tastier.
  • 3
    Then, we cut 1 small white onion, a cup of shitake mushrooms, 2 cups of arugula, and a small red bell pepper into finely chopped pieces.
  • 4
    Then, we add them to the stove, turning up to medium-high heat for another 2 minutes maximum. The onions and arugula should be fairly wilted down before you proceed to the next stage.

How We Make the Sauce

No burrito is complete without a delicious sauce to complement the contents and accentuate the tastes.

We prefer simple sauces, as a complex sauce could engender conflicting tastes due to the powerful ingredients of garlic, mustard, and arugula. These tastes will linger throughout each bite, so we want to create a sauce that will not only highlight these notes but will also deepen them.

To make this sauce, we put the following in a blender or food processor:

  • 1 medium-sized, purple Cherokee heirloom tomato
  • The flesh from 1 ripe mango
  • A squirt of lemon juice
  • A handful of fresh chives
  • 1 re-hydrated dried chipotle pepper

This is a very simple sauce that can be modified to your liking. Some people add more mangoes if they want a sweeter sauce. For as much as other people prefer more garlic or other herbs in order to complement the contents of the burrito.

Whatever you do, try to keep the sauce under 5 ingredients. Moreover, as this simplicity will prevent the tastes of this meal from becoming disharmonious.

Even though this sauce is pungent, it pairs perfectly with the garlic, onions, mustard, and arugula.

How to Finalize the Vegan Burrito

  • 1
    Once this sauce is made, we turn off the heat for both our quinoa/buckwheat mix as well as our tempeh/hempeh stir-fry.
  • 2
    Then, we pour the sauce into the quinoa/buckwheat mix, spreading it around evenly and then covering the pot again.
  • 3
    Finally, we lay out our burrito wrap if we are using one. Sometimes we just eat this dish as a burrito bowl without a wrap, as the ingredients are so delicious that this dish could be enjoyed only with a fork.

Yet, there is also something magically carnal about enclosing this in a wrap and taking concentrated bites while holding the food.

  • We usually make our own wraps ahead of time using corn flour, salt, vinegar, and lime. Yet, you can also purchase simple wraps from the store that are made using locally grown grains.

We recommend not toasting the wrap, as this might make it too crispy and thus unable to hold all the ingredients.

Instead, we usually let the wrap warm up to warm temperature for a few minutes before using it. Then, we make sure to pour our hot ingredients into it once they are done the cooking. In order to create a flexible texture that gives eaters that classic burrito experience.

It should be noted that the sauce and buckwheat/quinoa mix we described will likely be enough for at least two burritos. As such, this recipe could easily feed two people.

  • After putting several scoops of buckwheat/quinoa mix into the middle of the burrito. Subsequently, we add about half of our stir fry of tempeh, hempeh, vegetables, herbs, and spices, making sure to pour the juices and oils from the pan into the burrito.
  • Then, we drizzle some of our sauce over the top of the contents. Finally, we roll the burrito up, making sure to go slowly and fold in the edges. We usually stick two reusable toothpicks into each end and then cut the burrito diagonally in half. These reusable toothpicks ensure each half retains its composure. Subsequently, while you eat and prevent you from throwing traditional toothpicks in the trash.

Our Final Thoughts on this Vegan Burrito Recipe

​This is one of our favorite burrito recipes because it has such an eclectic range of tastes that highlight each other.

This dish can also be very easily integrated into any tailgate setting. This dish can be premade and then brought with you to the tailgate. The burrito can either be eaten cold or it could be heated up briefly on some kind of outdoor grill.

Alternatively, some people like to make the ingredients ahead of time and bring them to the tailgate in insulated containers. This allows everyone to make their own burritos using whatever ingredients they desire.

Sometimes if we are feeling a heavier dish, we add some mashed avocado to end of each bite to give it a smoky, buttery, nutty taste. This would complement the nuttiness of the seeds and accentuate the mushrooms.

If you’re concerned about this dish being too strong. Consider then to increase the amount of lemon juice you use. This will calm the garlic, ginger, onion, chives, and mustard seeds while also allowing them to be more subtly appreciated.

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