Tempeh “Sushi” Burritos (Vegan, GF, DF)

Sesame "Sushi" Burritos (Vegan, GF, DF)
Print Recipe
TOTAL TIME :20mins
  • S A U C E | I N G R E D I E N T S
  • 3 tablespoons toasted sesame oil (*non-toasted will be flavorless)
  • 3 tablespoons tamari (sub soy sauce)
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar (sub lemon juice)
  • 2 cloves garlic, finely minced
  • 1/4-1/2 teaspoon sea salt (add to taste)
  • 2 teaspoons tahini or mayonnaise (optional)
  • B U R R I T O | I N G R E D I E N T S
  • 1 8 ounce package organic tempeh (crumbled)
  • 1 tablespoon olive or coconut oil
  • 1/2 cup cooked grain of choice
  • 1/2 avocado sliced
  • 1/2 cup thinly sliced red cabbage
  • 1/2 cup thinly sliced peeled carrot
  • 1/4 cup thinly sliced scallions
  • 1 tablespoon sesame seeds (optional)
  • 1 package whole grain large tortillas (I used brown rice from Enjoy Life)
  1. Combine all sauce ingredients in a blender and puree until smooth.
  2. Heat a large skillet to medium-high heat. Add 1 tablespoon oil of choice. When oil is shimmering, add tempeh. Saute for 1 minute without stirring, allowing it to brown.
  3. Add 1/2 of your sauce and stir to incorporate and cooked grain of choice. Sauté another 8-10 minutes, stirring. Until tempeh has soaked up sauce. Remove from heat.
  4. Assemble burritos (you can heat these in the oven slightly beforehand). Place 1/3 cup tempeh/grain mixture on the left hand side of a tortilla, leaving a 1 inch margin around the edges. Add remaining toppings of choice and an extra drizzle of sauce, being sure to keep at least 1/2 of the tortilla empty.
  5. To roll, tuck in the bottom and top 1 inch of the tortilla. While tucking, roll tortilla closed starting from the food-filled side moving towards the empty side. Hold firmly for a few seconds to stick. Serve immediately.
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