25+ Must-Try Sunday Vegan Burrito Recipes for Every Palate

Sundays are the perfect day to relax and enjoy a leisurely meal with family and friends.

What better way to celebrate the weekend than with a batch of vibrant, delicious, and nourishing vegan burritos?

Whether you’re a seasoned plant-based eater or simply looking to add more variety to your weekly meals, these 25+ Sunday vegan burrito recipes will satisfy your cravings for a hearty, flavorful, and guilt-free meal.

From smoky BBQ jackfruit to protein-packed tempeh, these burrito ideas feature fresh ingredients and bold flavors that will make your Sunday gatherings something to remember.

Each recipe is designed to be easy to make, customizable, and packed with plant-based goodness, making them ideal for everything from quick lunches to dinner parties.

Get ready to wrap up a variety of fresh fillings into soft tortillas, all while ensuring your burrito game is strong with these exciting vegan options!

25+ Must-Try Sunday Vegan Burrito Recipes for Every Palate

Vegan burritos are the perfect way to enjoy a fulfilling, plant-based meal with ease on a Sunday.

Whether you prefer smoky, spicy, or fresh ingredients, these 25+ vegan burrito recipes offer something for everyone.

Not only are these meals loaded with nutrition and flavor, but they’re also customizable to suit your tastes and dietary preferences.

So, whether you’re meal prepping for the week or hosting a Sunday gathering, these burritos will keep your weekend meals both exciting and satisfying.

Start wrapping up your favorite fillings into soft tortillas today, and let your Sundays be filled with the deliciousness of these vibrant vegan burrito creations!

Spicy Black Bean and Sweet Potato Burrito

This Spicy Black Bean and Sweet Potato Burrito is a delightful combination of savory, spicy, and subtly sweet flavors. Perfect for a lazy Sunday, this burrito is packed with fiber, protein, and essential nutrients. The roasted sweet potatoes and spiced black beans create a hearty filling, while the creamy avocado sauce ties everything together beautifully.

Ingredients

• 1 medium sweet potato, diced
• 1 cup cooked black beans
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 large whole-wheat tortillas
• 1 avocado
• Juice of 1 lime
• 1/4 cup plant-based yogurt

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and bell pepper, sautéing until softened. Stir in the black beans, chili powder, cumin, smoked paprika, and cayenne. Cook for 5 minutes.
3. Prepare the avocado sauce by blending the avocado, lime juice, and plant-based yogurt until smooth. Add a splash of water if needed for desired consistency.
4. Warm the tortillas and layer each with roasted sweet potatoes, black bean mixture, and a drizzle of avocado sauce. Roll tightly into burritos.
5. Serve immediately or grill for a few minutes for added crispiness.

This Spicy Black Bean and Sweet Potato Burrito is a perfect example of how simple, plant-based ingredients can transform into a flavorful and filling meal. It’s great for meal prepping or enjoying fresh, making it a versatile addition to your Sunday routine.

Mediterranean Chickpea Burrito

For a lighter, refreshing twist, the Mediterranean Chickpea Burrito combines fresh vegetables, creamy hummus, and spiced chickpeas in a wrap. It’s a delightful blend of textures and flavors, inspired by classic Mediterranean cuisine. This burrito is not only easy to assemble but also rich in plant-based protein and fiber.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, sliced
• 1/4 red onion, thinly sliced
• 1/2 cup hummus
• 4 large spinach wraps or tortillas
• Fresh parsley, chopped

Instructions

1. Heat olive oil in a skillet over medium heat. Add chickpeas, garlic powder, smoked paprika, and ground coriander. Cook for 5-7 minutes, stirring frequently, until lightly crispy.
2. In a bowl, combine cherry tomatoes, cucumber, olives, and red onion. Toss with a pinch of salt and fresh parsley.
3. Spread a generous layer of hummus on each tortilla. Add the spiced chickpeas and the vegetable mixture.
4. Roll up the wraps tightly into burritos and slice in half if desired.
5. Serve fresh or lightly toast in a pan for a warm variation.

This Mediterranean Chickpea Burrito is a burst of fresh, vibrant flavors that will transport your taste buds. It’s perfect for a quick lunch or an easy dinner, giving you all the Mediterranean vibes without leaving your home.

Tofu Scramble Breakfast Burrito

Start your Sunday morning with a hearty and wholesome Tofu Scramble Breakfast Burrito. This recipe combines a protein-packed tofu scramble with sautéed vegetables and creamy vegan cheese for a satisfying and energizing start to your day. Perfect for breakfast or brunch, this burrito is a crowd-pleaser.

Ingredients

• 1 block firm tofu, crumbled
• 1 tsp turmeric
• 1 tsp garlic powder
• 1/2 tsp black salt (Kala Namak)
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1/2 cup diced bell peppers
• 1/2 cup spinach, chopped
• 1/4 cup vegan shredded cheese
• 4 large tortillas
• Salsa and avocado slices for topping

Instructions

1. Heat olive oil in a skillet over medium heat. Add bell peppers and sauté until slightly softened.
2. Crumble the tofu into the skillet and add turmeric, garlic powder, black salt, and smoked paprika. Stir well and cook for 5 minutes.
3. Add spinach and cook for another 2 minutes until wilted. Sprinkle vegan cheese on top and let it melt.
4. Warm the tortillas and spoon the tofu scramble onto each. Add salsa and avocado slices. Roll into burritos.
5. Serve immediately for a hot breakfast option.

The Tofu Scramble Breakfast Burrito is a versatile and satisfying dish that will brighten your Sunday mornings. Packed with protein, it keeps you full and energized for the day ahead while offering a delicious way to kick-start your weekend.

BBQ Jackfruit and Coleslaw Burrito

The BBQ Jackfruit and Coleslaw Burrito brings together the smoky, savory flavors of BBQ with the crunchiness of coleslaw for a refreshing yet hearty meal. Jackfruit, when cooked in BBQ sauce, mimics pulled pork, making it a fantastic meat alternative. Paired with a tangy, creamy slaw, this burrito is the ultimate comfort food for a laid-back Sunday.

Ingredients

• 1 can young green jackfruit in brine, drained and shredded
• 1/2 cup BBQ sauce (vegan)
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 tbsp vegan mayo
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 4 large flour tortillas
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add the shredded jackfruit and cook for 5-7 minutes until slightly crispy. Add BBQ sauce and cook for another 5 minutes, stirring occasionally, until the jackfruit is well coated and tender.
2. In a separate bowl, combine shredded cabbage, carrots, vegan mayo, apple cider vinegar, and maple syrup. Toss to coat and season with salt and pepper to taste.
3. Warm the tortillas and layer each with a generous portion of BBQ jackfruit and the coleslaw mixture.
4. Roll the tortillas tightly into burritos and garnish with fresh cilantro. Serve immediately or grill for a crispy finish.

This BBQ Jackfruit and Coleslaw Burrito is the perfect Sunday comfort food. It’s smoky, tangy, and crunchy, providing all the familiar flavors of a classic BBQ meal but in a plant-based form. The vibrant coleslaw adds a refreshing contrast to the rich, savory jackfruit, making every bite satisfying and exciting.

Mango and Black Bean Burrito

The Mango and Black Bean Burrito is a tropical-inspired dish that combines the sweetness of fresh mango with the earthiness of black beans for a perfect balance of flavors. The addition of cilantro-lime rice and creamy avocado makes this burrito incredibly refreshing and satisfying—ideal for a relaxing Sunday afternoon meal.

Ingredients

• 1 ripe mango, diced
• 1 cup cooked black beans
• 1/2 cup cooked rice (preferably cilantro-lime rice)
• 1/2 avocado, sliced
• 4 large tortillas
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a bowl, combine the black beans, diced mango, cilantro, and lime juice. Season with salt and pepper to taste.
2. Warm the tortillas and spoon a layer of cilantro-lime rice onto each.
3. Add the mango-black bean mixture and top with avocado slices.
4. Roll up the tortillas tightly into burritos.
5. Serve with a squeeze of lime and extra cilantro on top for garnish.

The Mango and Black Bean Burrito is a refreshing and vibrant choice for a Sunday brunch or light lunch. The sweetness of the mango combined with the earthy black beans and zesty cilantro-lime rice makes for a perfectly balanced burrito that’s as nutritious as it is delicious. A burst of freshness that will brighten up any lazy Sunday!

Buffalo Cauliflower Burrito

For a spicy and bold burrito experience, the Buffalo Cauliflower Burrito offers crispy cauliflower tossed in a tangy buffalo sauce paired with cooling ranch-style dressing and fresh vegetables. The heat from the buffalo sauce combined with the crispiness of the cauliflower makes for a crave-worthy filling that’s sure to become a Sunday favorite.

Ingredients

• 1 small cauliflower head, cut into florets
• 1/2 cup buffalo sauce (vegan)
• 2 tbsp olive oil
• 1/2 cup lettuce, shredded
• 1/4 cup sliced cucumber
• 1/4 cup vegan ranch dressing
• 4 large tortillas
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets in olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 20-25 minutes, flipping halfway through, until crispy.
2. Once the cauliflower is done, transfer it to a bowl and toss with buffalo sauce until well coated.
3. Warm the tortillas and layer each with a handful of shredded lettuce, buffalo cauliflower, cucumber slices, and a drizzle of vegan ranch dressing.
4. Roll tightly into burritos and serve immediately.

The Buffalo Cauliflower Burrito is a fun and fiery option for anyone who loves bold flavors. The crispy cauliflower paired with tangy buffalo sauce and cooling ranch creates a satisfying contrast that’s perfect for a Sunday indulgence. Whether you’re hosting friends or enjoying a solo meal, this burrito will not disappoint.

Lentil and Avocado Burrito

This Lentil and Avocado Burrito is a hearty, nutritious option that combines the earthy flavors of lentils with the creamy richness of avocado. A vibrant medley of spices elevates the dish, while the freshness of cilantro and lime ties everything together. It’s a filling, protein-packed burrito that’s perfect for a light yet satisfying Sunday meal.

Ingredients

• 1 cup cooked lentils
• 1 avocado, sliced
• 1/2 cup red onion, finely chopped
• 1/2 cup diced tomatoes
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 4 large flour tortillas
• Salt and pepper to taste

Instructions

1. In a bowl, combine the cooked lentils, red onion, diced tomatoes, and cilantro. Season with cumin, chili powder, smoked paprika, salt, and pepper. Add lime juice and mix well.
2. Warm the tortillas and layer each with a generous portion of the lentil mixture.
3. Add sliced avocado on top of the lentils.
4. Roll up the tortillas tightly into burritos and serve immediately or wrap for a packed lunch.

This Lentil and Avocado Burrito is a simple yet satisfying meal that’s full of plant-based protein, fiber, and healthy fats. It’s perfect for a nutritious Sunday lunch or an easy meal prep option. The creamy avocado adds a refreshing touch, balancing out the hearty lentils and spices for a delicious combination.

Roasted Veggie and Hummus Burrito

Packed with roasted veggies and creamy hummus, this Roasted Veggie and Hummus Burrito is a delightful and filling option for a laid-back Sunday meal. Roasting the vegetables brings out their natural sweetness and depth of flavor, while the hummus adds a smooth, rich texture. The burst of fresh lemon juice ties everything together, creating a perfectly balanced meal.

Ingredients

• 1 cup zucchini, chopped
• 1 cup bell pepper, chopped
• 1 cup red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 large tortillas
• 1/2 cup hummus
• Juice of 1 lemon
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, garlic powder, dried oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
2. Warm the tortillas and spread a generous amount of hummus on each one.
3. Once the vegetables are roasted, divide them evenly among the tortillas.
4. Drizzle fresh lemon juice over the veggies and garnish with fresh basil.
5. Roll the tortillas into burritos and serve warm.

This Roasted Veggie and Hummus Burrito is a vibrant, wholesome dish that’s both comforting and fresh. Roasting the vegetables enhances their flavors, while the hummus adds richness and depth. It’s a perfect choice for a Sunday lunch or a meal prep option for the week ahead.

Smoky Tempeh and Avocado Burrito

For those who enjoy a savory, smoky flavor profile, the Smoky Tempeh and Avocado Burrito delivers just that. Tempeh, pan-fried with smoked paprika and tamari, becomes the perfect plant-based “meat” for this burrito. Paired with creamy avocado, fresh veggies, and a drizzle of tangy dressing, this burrito offers a satisfying and smoky twist on a classic favorite.

Ingredients

• 1 block tempeh, sliced thinly
• 2 tbsp tamari or soy sauce
• 1 tbsp smoked paprika
• 1 tbsp olive oil
• 1 avocado, sliced
• 1/2 cup lettuce, shredded
• 1/4 cup diced tomatoes
• 1/4 cup vegan sour cream or cashew cream
• 4 large tortillas
• Fresh cilantro for garnish
• Juice of 1 lime

Instructions

1. Heat olive oil in a skillet over medium heat. Add the sliced tempeh and cook for 5-7 minutes on each side, until golden brown and crispy.
2. Drizzle the tamari and smoked paprika over the tempeh and cook for another minute, allowing the flavors to coat the tempeh.
3. Warm the tortillas and layer each with shredded lettuce, diced tomatoes, and the smoky tempeh.
4. Add sliced avocado and a drizzle of vegan sour cream or cashew cream.
5. Garnish with fresh cilantro and a squeeze of lime juice. Roll up into burritos and serve immediately.

The Smoky Tempeh and Avocado Burrito is the perfect savory, satisfying meal for a Sunday. The smoky tempeh brings a rich umami flavor, while the creamy avocado and tangy vegan sour cream add a delightful contrast. This is an ideal recipe for those looking to enjoy a hearty and flavorful plant-based burrito.

Chickpea and Spinach Curry Burrito

The Chickpea and Spinach Curry Burrito combines the rich, aromatic flavors of a creamy curry sauce with the heartiness of chickpeas and fresh spinach. This Indian-inspired burrito is an ideal choice for anyone looking for a flavorful, comforting meal that’s both satisfying and packed with nutrients. The curry spices make it an exciting, yet cozy option for a Sunday afternoon.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/2 cup coconut milk (canned)
• 2 tbsp tomato paste
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large tortillas
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes).
2. Add the curry powder, cumin, turmeric, and cinnamon, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the chickpeas, tomato paste, and coconut milk. Let simmer for 5-7 minutes until the sauce thickens and the chickpeas are tender.
4. Add the spinach and cook until wilted. Season with salt and pepper to taste.
5. Warm the tortillas and spoon the chickpea and spinach curry onto each.
6. Garnish with fresh cilantro, roll up the tortillas tightly, and serve immediately.

This Chickpea and Spinach Curry Burrito is a satisfying, flavorful meal that’s perfect for a cozy Sunday. The aromatic spices and creamy coconut milk create a rich, comforting filling, while the fresh spinach adds a burst of color and nutrients. This burrito is not only delicious but also packed with plant-based protein and fiber, making it a well-rounded meal.

Sweet Potato and Black Bean Burrito

The Sweet Potato and Black Bean Burrito is a hearty and comforting choice, perfect for a Sunday meal. Roasted sweet potatoes bring natural sweetness and a satisfying texture, while black beans add protein and depth. Combined with tangy salsa, creamy avocado, and a sprinkle of cilantro, this burrito is bursting with flavor and nutrition.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 large tortillas
• 1/2 cup salsa
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. In a small pan, heat the black beans over medium heat until warmed through. Season with salt and pepper to taste.
3. Warm the tortillas and layer each with a portion of roasted sweet potatoes and black beans.
4. Top with salsa, avocado slices, and fresh cilantro.
5. Roll up the tortillas tightly and serve immediately.

The Sweet Potato and Black Bean Burrito is a perfect balance of flavors and textures. The sweetness of roasted sweet potatoes pairs beautifully with the savory black beans and fresh toppings. This filling and nutritious burrito is a great option for a hearty Sunday lunch or a light dinner that satisfies your cravings.

Vegan Breakfast Burrito

A Vegan Breakfast Burrito is the ultimate way to start your Sunday morning. Packed with tofu scramble, sautéed vegetables, and creamy avocado, it’s a plant-based take on the traditional breakfast burrito. It’s flavorful, protein-rich, and customizable with your favorite morning veggies and spices.

Ingredients

• 1 block firm tofu, drained and crumbled
• 1/2 red bell pepper, diced
• 1/4 onion, diced
• 1/4 cup spinach, chopped
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 4 large tortillas
• 1 avocado, sliced
• Salsa or hot sauce for serving

Instructions

1. Heat olive oil in a skillet over medium heat. Add the diced bell pepper and onion, sautéing until softened (about 4-5 minutes).
2. Add the crumbled tofu, turmeric, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned and cooked through.
3. Stir in the chopped spinach and cook until wilted.
4. Warm the tortillas and spoon the tofu scramble onto each.
5. Top with avocado slices and salsa or hot sauce to taste.
6. Roll the tortillas into burritos and serve immediately.

The Vegan Breakfast Burrito is the perfect way to kick off a relaxed Sunday morning. The tofu scramble is packed with flavor and protein, and when combined with sautéed vegetables, creamy avocado, and salsa, it creates the ultimate plant-based breakfast. This burrito is not only delicious but also nourishing, providing a great start to your day.

BBQ Jackfruit and Corn Burrito

This BBQ Jackfruit and Corn Burrito brings smoky, tangy flavors to the table, with jackfruit mimicking pulled pork and a sweet, smoky BBQ sauce to tie everything together. Paired with fresh corn, avocado, and crispy onions, this burrito offers a deliciously satisfying meal that’s perfect for those craving comfort food with a plant-based twist.

Ingredients

• 1 can young green jackfruit, drained and shredded
• 1/2 cup BBQ sauce (vegan)
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• 1/4 cup red onion, thinly sliced
• 1 avocado, sliced
• 4 large tortillas
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a skillet, heat olive oil over medium heat. Add the shredded jackfruit and cook for 5-7 minutes, stirring occasionally, until it begins to brown.
2. Add BBQ sauce to the skillet and stir until the jackfruit is evenly coated. Cook for another 5 minutes until the sauce thickens and the jackfruit is tender.
3. In another pan, sauté the corn until lightly charred, about 5-7 minutes. Season with salt and pepper to taste.
4. Warm the tortillas and layer each with the BBQ jackfruit, sautéed corn, avocado slices, and crispy red onions.
5. Garnish with fresh cilantro, roll the tortillas into burritos, and serve immediately.

The BBQ Jackfruit and Corn Burrito offers a smoky, tangy flavor profile with the perfect balance of textures from the tender jackfruit, sweet corn, creamy avocado, and crispy onions. It’s a hearty, satisfying meal that mimics the flavors of traditional BBQ pulled pork, but with a vegan twist. This burrito is perfect for a relaxed Sunday gathering or a meal prep for the week ahead.

Cauliflower Rice and Black Bean Burrito

This Cauliflower Rice and Black Bean Burrito is a light yet filling option that packs a punch of flavor. The cauliflower rice offers a low-carb base, while the black beans add protein and fiber. With the addition of fresh cilantro, lime, and a tangy vegan yogurt sauce, this burrito is vibrant, satisfying, and refreshing.

Ingredients

• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup vegan yogurt or cashew cream
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• 4 large tortillas
• 1/2 cup diced tomatoes (optional)

Instructions

1. In a skillet, heat olive oil over medium heat. Add the grated cauliflower and cook for 5-7 minutes, stirring occasionally, until it begins to soften and turn golden. Season with cumin, paprika, salt, and pepper.
2. In a separate pan, heat the black beans until warm, then mash them slightly with a fork or potato masher. Season with salt and pepper to taste.
3. In a small bowl, mix the vegan yogurt or cashew cream with lime juice.
4. Warm the tortillas and layer each with cauliflower rice, black beans, and a drizzle of the yogurt-lime sauce.
5. Top with fresh cilantro and diced tomatoes (optional). Roll up the tortillas tightly and serve immediately.

The Cauliflower Rice and Black Bean Burrito is a healthy, low-carb alternative that doesn’t compromise on flavor. The cauliflower rice serves as a light, fluffy base, while the black beans provide heartiness and protein. With tangy vegan yogurt sauce and a burst of fresh cilantro, this burrito is not only delicious but also nutrient-packed. It’s perfect for anyone looking for a light yet satisfying meal on a Sunday.

Spicy Tempeh and Kale Burrito

This Spicy Tempeh and Kale Burrito offers a perfect balance of spicy, savory, and fresh flavors. The tempeh is marinated in a spicy sauce, then sautéed until crispy, and combined with sautéed kale for added nutrition. The combination of heat and crunch makes this burrito a bold and exciting option for a Sunday lunch or dinner.

Ingredients

• 1 block tempeh, crumbled
• 2 cups kale, chopped
• 1 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tbsp sriracha sauce (or to taste)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 large tortillas
• 1/4 cup diced onions (optional)
• 1/4 cup vegan sour cream or cashew cream for topping

Instructions

1. In a bowl, combine soy sauce, sriracha, smoked paprika, garlic powder, salt, and pepper. Add the crumbled tempeh to the marinade and let it sit for 10-15 minutes to absorb the flavors.
2. Heat olive oil in a skillet over medium heat. Add the marinated tempeh and sauté for 7-10 minutes, until crispy and golden.
3. In another pan, sauté the chopped kale with a pinch of salt and pepper until wilted, about 4-5 minutes.
4. Warm the tortillas and layer each with the sautéed tempeh, kale, and diced onions.
5. Top with a dollop of vegan sour cream or cashew cream. Roll the tortillas into burritos and serve immediately.

The Spicy Tempeh and Kale Burrito brings bold, spicy flavors with crispy tempeh and nutritious kale. The combination of smoky tempeh and vibrant greens makes this burrito a healthy and satisfying option for those who enjoy a little heat in their meals. Paired with creamy vegan sour cream or cashew cream, this burrito is the perfect way to spice up your Sunday routine.

Note: More recipes are coming soon!