This burrito recipe happens to be vegan, but you don’t have to be vegan to love it. It’s easy to make, incredibly flavorful, and fresh, and you can even meal prep it to get ahead on lunch or dinner. The hearty filling consists of crispy king oyster mushrooms, creamy avocado sauce, and fresh veggies. Take it over the top with a side of salsa for dipping!
Below, I’ll walk you through how to make this vegan burrito recipe, offer tips for how to store it, and share some tasty variations. It’s my favorite burrito recipe, vegan or not, and I hope you enjoy it too!
Why You’ll Love This Recipe:
- Flavor Explosion: The crispy king oyster mushrooms combined with a rich seasoning mix create a taste sensation.
- Versatile: Easily customizable with your favorite veggies and toppings.
- Quick and Easy: Perfect for a quick lunch or dinner that doesn’t skimp on taste.
- Comforting: This burrito is like a warm, satisfying hug in every bite.
Deep Dive into Ingredients:
- King Oyster Mushrooms: Provide a meaty texture and rich umami flavor.
- Seasoning Mix: Chili powder, cumin, onion powder, smoked paprika, garlic powder, oregano, salt, and black pepper for a perfect spice blend.
- Avocado Sauce: Creamy avocado mixed with lemon juice and olive oil for a refreshing touch.
- Fresh Veggies: Lettuce, tomato, and onion add crunch and freshness.
Cooking Tips for Perfection:
- Quality Ingredients: Use fresh mushrooms and high-quality avocados for the best flavor.
- Proper Heat: Cook the mushrooms on medium-high heat to achieve a crispy texture.
- Assembly: Spread the avocado sauce generously on the tortilla before adding the mushroom mix and veggies for a balanced bite.
How to Make Vegan Mushroom Burritos
Step-by-Step Instructions:
Prepare the Mushrooms:
- Tear the king oyster mushrooms into thin strips using a fork and your hands. This creates a shredded, meaty texture that absorbs the flavors well.
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once the oil is hot, add the mushroom strips.
- Cook the mushrooms, stirring occasionally, until they become crispy and golden brown. This should take about 5-7 minutes.
Season the Mushrooms:
- Once the mushrooms are crispy, reduce the heat to medium. Add the seasoning mix: 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Stir well to coat the mushrooms evenly with the spices. Cook for another minute to let the spices bloom and integrate into the mushrooms.
Add Sauce and Simmer:
- Add 3 tablespoons of barbecue sauce or hot sauce (depending on your preference) to the pan. Pour in a splash of water to help the sauce coat the mushrooms evenly.
- Reduce the heat to low and let the mixture simmer for 5-10 minutes. This allows the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
Prepare the Avocado Sauce:
- While the mushrooms are simmering, prepare the avocado sauce. In a small bowl, mash 2-3 ripe avocados until smooth.
- Add a pinch of salt, the juice of half a lemon, and 1 tablespoon of olive oil. Mix until well combined. The lemon juice adds a fresh zing, and the olive oil makes the sauce creamy.
Assemble the Burritos:
- Warm the large flour tortillas in a dry pan or microwave to make them pliable. This helps prevent them from tearing when you fold them.
- Spread a generous amount of the avocado sauce in the center of each tortilla. This creates a creamy base for the other ingredients.
- Add a portion of the crispy mushroom mixture on top of the avocado sauce. Optionally add Vegan Sour Cream.
- Ensure that the filling is evenly distributed for a balanced bite.
Add Fresh Veggies:
- Top with shredded lettuce, diced tomato, and thinly sliced onion. These fresh veggies add crunch and contrast to the rich and savory mushroom filling.
Wrap and Serve:
- Fold in the sides of the tortilla and then roll it up from the bottom to secure the filling. If needed, you can secure the burrito with a toothpick to prevent it from unrolling.
- Serve immediately while the mushrooms are still warm and crispy. Enjoy your delicious and flavorful vegan mushroom burritos!
Additional Tips:
- Leftovers: These burritos can be stored in the fridge and enjoyed the next day.
- Customization: Add other vegetables like bell peppers or corn for extra flavor and texture.
- Gluten-Free Option: Use gluten-free tortillas if needed.
- Meal Prep: These burritos are great for meal prepping. Just prepare all components and assemble when ready to eat.
Vegan Mushroom Burritos
Dive into these delicious and healthy Vegan Mushroom Burritos, a perfect combination of bold flavors and nutritious ingredients. These vegan burritos feature perfectly seasoned and crispy king oyster mushrooms, creamy avocado sauce, and a medley of fresh veggies. Quick and easy to prepare, this plant-based meal is ideal for a satisfying lunch or dinner that will delight your taste buds.
Equipment
- Large pan
- Fork
- Mixing bowl
- Knife
- Cutting board
Ingredients
Mushrooms:
- 4 king oyster mushrooms
- 2 tbsp olive oil
- 3 tbsp barbecue sauce or hot sauce
- Splash of water
Seasoning:
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Avocado Sauce:
- 2-3 ripe avocados
- Salt to taste
- Juice of half a lemon
- 1 tbsp olive oil
Instructions
Prepare the Mushrooms:
- Tear the king oyster mushrooms into thin strips using a fork and your hands.
- Heat the olive oil in a large pan over medium-high heat.
- Add the mushroom strips to the hot pan and cook until they become crispy, stirring occasionally (about 5-7 minutes).
Season the Mushrooms:
- Add the chili powder, ground cumin, onion powder, smoked paprika, garlic powder, dried oregano, salt, and black pepper to the pan.
- Cook for another minute, stirring to evenly coat the mushrooms with the spices.
Add Sauce and Simmer:
- Add the barbecue sauce or hot sauce along with a splash of water to the pan.
- Reduce the heat to low and let the mixture simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Prepare the Avocado Sauce:
- In a small bowl, mash the avocados.
- Add a pinch of salt, the juice of half a lemon, and olive oil. Mix until well combined and smooth.
Assemble the Burritos:
- Warm the tortillas in a dry pan or microwave.
- Spread a generous amount of the avocado sauce on each tortilla.
- Add a portion of the crispy mushroom mixture. Optionally add Vegan Sour Cream
- Top with shredded lettuce, diced tomato, and thinly sliced onion.
Wrap and Serve:
- Fold in the sides of the tortilla and then roll it up from the bottom to secure the filling.
- Serve immediately while the mushrooms are still warm and crispy. Enjoy your delicious and flavorful vegan mushroom burritos!
Notes
- Feel free to customize the burrito with additional vegetables or your favorite toppings.
- For a spicier kick, use hot sauce instead of barbecue sauce.
- This recipe is easily doubled to serve more people or to have leftovers.
Nutrition
Calories: 425kcal