Raw Vegan Recipe | Spicy Mushroom Burritos + Bell Pepper Dipping Sauce

I’m the type of person who loves to create the perfect bite, stacking my fork high or loading my spoon up with one of each thing from my plate.  That’s why this recipe and I are a match made in heaven.  I can combine all of my favorite veggies into the perfect bite!  These juicy burritos pack a flavorful punch that makes eating veggies anything but boring.  I paired these beauties with a bell pepper dipping sauce that takes this recipe to the next level.

Stuff your favorite in-season veggies in these spicy mushroom burritos.  Collard greens also great for using all those left-overs you have in the fridge.  You can always fill them up with cooked veggies if you’re not fully raw, the possibilities are limitless. Just make sure to de-stem your collard greens before wrapping them up, or else the stem will snap and the leaves will rip.  Enjoy!

5.0 from 2 reviews

Spicy Mushroom Burritos

 

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Prep time

30 mins

Total time

30 mins

 

Serves: 5 Burritos

Ingredients

• 5 Collard greens (de-stemmed)
• Mixed veggies of your choice
• -
• Spicy Mushroom
• 3.2 oz mushrooms
• ¼ lemon
• few thyme springs (de-stemmed)
• 1-2 tsp raw coconut aminos
• 1-2 garlic cloves
• chopped green onion
• handful of raisins
• dash red chili flakes
• -
• Dipping Sauce
• 1 Red bell pepper
• 1-2 medium carrots
• ¼ red onion
• ⅔ cup sun dried tomatoes
• 2-4 tbsp nutritional yeast
• ¼-1/2 cup water
• 2 medjool dates

Instructions

1. First, prepare the spicy mushroom. Chop up mushrooms and marinate in the remaining ingredients, stirring occasionally while you prep your other veggies.
2. Blend all sauce ingredients.
3. Shred, julienne and/or chop your favorite veggies (I used carrots, red onion, broccoli sprouts, red bell peppers, cabbage).
4. To make burritos, lay collard green flat and line up veggie fillings and top with spicy mushroom mixture. Roll up as you would a normal burrito, dip in sauce and enjoy!!!

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