Vegan Burrito Bowls

If you wanna impress your friends and have them over for Mexican night or you just want a funky meal prep meal… this is the meal for you ๐Ÿ™‚

Hello friends,

It’s been a while, but I’m back with another meal prep option for you all…. MEXICAN BURRITO BOWLS! You honestly can’t go wrong with Mexican.

Burrito bowls are a really easy way to throw things together in a bowl and just enjoy the delicious goodness. Quinoa is a great source of protein on a plant based diet and a great way to bulk up a meal and offer you longer lasting energy.

There are a few components to this recipe… but all you are going to do is prepare everything and then put them into separate bowls and at the end you will create your burrito bowl ๐Ÿ™‚

I hope you enjoy this recipe guys! I would love to hear from you on instagram at @stephsanzaro to hear your thoughts snd see your wonderful creations!


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Vegan Burrito Bowls

Serves: 5

Ingredients:

1 iceberg lettuce shredded

Salsa:
4 medium tomatoes diced finely
1 bunch of coriander, washed and finely chopped
1/2 spanish onion finely diced
1 cucumber finely chopped
1 mango diced

Bean Mix:
2 tins of organic mexican bean mix
1 tin of organic diced tomatoes
1 tsp paprika
1 tsp cumin ground
1 tsp dried oregano
pinch of chili powder

Corn:
2 husks of corn, kernelled (can use 1 tin, drained and rinsed if preferred)
1 tsp smoked paprika
1 tsp olive oil
pink himalayan salt
black Pepper

1 avocado smashed or sliced

2 limes, 1 juiced + 1 quartered to serve

1 cup of dried tri colour quinoa, cooked and salted


Method:

  1. QUINOA: Add 2 cups of water and the cup of quinoa to a pot, simmer at a low heat with the lid on, until cooked. Stir occasionally to assure it doesn’t burn on the bottom. Salt it when ready.
  2. BEAN MIX: Drain the tins of beans and wash well under water. Add to a saucepan. Add in the tin of tomatoes. Then add the paprika, chilli, oregano and cumin (add more if desired), then add salt and a decent amount of pepper. Cook on medium heat for 10 minutes.
  3. LETTUCE:ย Wash the lettuce. Cut it in half, and then shred it.
  4. CORN: Shuck the corn. Carefully cut the corn off the cob in a sawing motion, nice and slowly. Place in a pan with the oil and add the smoked paprika. Cook on a low heat and stir every minute until it goes bright yellow and starts to brown slightly. Remove from heat, season with a pinch of salt.
  5. SALSA: Add the mango, tomatoes, cucumber, onion and coriander to a bowl. Squeeze in half a lime, season with salt and pepper.
  6. TOPPINGS:
    Smash or slice an avocado and make some guac.
    Sriracha chilli sauce.
    You can also use store bought tomato salsa.
  7. SERVE: Serve with a wedge of lime. Optional: Black sesame seeds.
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That’s it my friends, if you wanna be the star of your next theme night or you just want a funky meal prep option… then this is the dish for you ๐Ÿ™‚

Happy cooking lovely’s,

Steph x


Raw Walnut + Mushroom Bolognese

A plant based and healthy alternative to your standard bolognese.

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Let me start by saying, I know what you’re thinking ๐Ÿค”

‘That looks awfully a lot like meat…’ and you’d be right, it does! BUT it is 100% made from plants! ๐ŸŒฑ

I would recommend this dish to any transitioning vegans who are missing some of their old staple dishes, but wanna go for the more clean and healthy-eating route.

After having the most incredible raw bolognese at Sister of Soul in St Kilda I was desperate to try and recreate their recipe, because honestly it is just so so good!!! ๐Ÿ˜

So I did what I always do and grabbed a bunch of herbs and spices and set out to make my own raw bolognese!

I have to tell you, I was pleasantly surprised. I really had no faith in myself that I could create a raw dish… and for it to actually taste so good!

Not exactly sure if adding dried herbs constitutes a ‘raw’ dish… but we’ll allow it this once! ๐Ÿ™ˆ

TIPS:

  • What I did find with this recipe is that once I had left the leftovers in the fridge over night, the next day the flavours were more intense and it was somehow even more tasty! I just removed some of the excess moisture (see photos below)
  • This is a RAW dish, it is meant to be served cold!
  • You will need to soak a cup of walnuts over night so don’t get ahead of yourself, slow and steady wins the race.

I served mine on a bed of zucchini noodles (standard) and added some extra fresh basil and semi dried tomatoes, because I’m slightly obsessed at the moment. I’ve been buying the Coles brand ones which are marinated in basil oil and I use it to cook my tofu scramble for my breakfast, as it adds amazing flavour!

Enough chit chat, here is my recipe for my raw walnut and mushroom bolognese! โœจ

Ingredients:

100g of Semi dried tomatoes (the ones in oil)
300g of Mushrooms
1 cup of Walnuts soaked over night
1 bunch of fresh Basil
3 tbs of Tamari (4 if you want it more intense)
1/2 tsp of Apple Cider Vinegar
1/2 tsp of minced Garlic
2 tsp of dried Oregano
1 tsp of dried Basil
1 tsp of black Pepper ground
1 tsp of Himalayan pink Salt (or more lets be honest, I love salt)

Method:

Day before * – Place the walnuts in a container and cover with plenty of water. Place in the fridge over night to soak.

Day of * – Place the semi dried tomatoes in a food processor with the garlic and 1/2 the bunch of basil. Pulse a few times to crush the tomatoes. Scrape the sides with a spatula repeatedly. Drain and rinse the walnuts. Then place the walnuts, mushrooms, dry herbs and wet ingredients in the processor too. Pulse a few more times carefully, as to not make the walnuts and mushrooms too fine, continuing to scrape the sides.

Don’t worry if everything isn’t stirred in yet. When you’re happy with the consistency remove from processor base and hand stir everything together. It should go a light brown to pink colour.

Hand chop up some extra basil and toss through the mix. Add salt and pepper and stir.

Leave to sit and marinate.

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Use this time to spiralize some zucchinis (courgettes) and prepare your toppings. Think about what type of things you would like to have with your old standard bolognese!

I topped mine with some nutritional yeast flakes, extra basil and some pine nuts, but some macadamia feta would have been amazing too!

TO SERVE:

Place a generous serve on top of your zoodles and decorate with any toppings of your choosing!

Serves 3 – 4 depending on serving sizes, if you’re a guts like me this will serve you 3

And there you have it, guilt free, dairy free, gluten free, raw, plant based bolognese! ๐Ÿ’ซ

Happy cooking lovely,

Steph x