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sheet pan vegan beef burritos_hot for food

vegan sheet pan beef burritos

Sheet pans are back to save the day, and this time it's with these hearty beef burritos! Sink your teeth into this rolled up goodness filled with "beef" flavored soy curls, zesty cauliflower rice, veggies, and all the burrito fixin's you crave. 

Course Lunch, Main Course
Cuisine Mexican
Keyword burrito, cauliflower rice, vegan beef, vegan sour cream
Prep Time 40 minutes
Cook Time 25 minutes
soak 10 minutes
Total Time 1 hour 5 minutes
Servings 4 to 5 burritos
Author Lauren Toyota

Ingredients

vegan beef

  • 1 1/2 C (90g) soy curls (such as Butler Soy Curls)
  • 1 tbsp residual water from soaking soy curls
  • 1 tbsp apple cider vinegar
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 tsp granulated garlic powder
  • 1/4 tsp ground all-spice
  • 1/2 tsp ground mustard powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tsp vegan beef flavored bouillon paste
  • 1 tsp vegetable oil

cauliflower rice

  • 1 small head of cauliflower, trimmed, cut into florets and thoroughly dried (about 3 C cauliflower rice)
  • 1 tbsp lime juice
  • 1 tsp vegetable oil
  • 2 tbsp packed cilantro, finely chopped
  • 2 tbsp green onion, finely minced (about 1 green onion)
  • 1/4 tsp sea salt

burritos

  • 3 bell peppers (red, orange, yellow), thinly sliced
  • 2 C thinly sliced red onion (about 1 medium onion)
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 C frozen corn, thawed in fridge overnight or in hot water
  • 4 large whole wheat or white tortillas (such as Sonora brand)
  • 1 C vegan cheddar style shreds
  • 1 avocado, sliced
  • 2 limes, cut in half

adobo sour cream

  • 1/2 C vegan sour cream
  • 1 tsp canned adobo chilis for mild (add another 1 tsp for medium heat)
  • 1 tbsp lime juice
  • 1 tsp garlic powder

pico de gallo

  • 3 vine tomatoes, diced
  • 1/2 a large jalapeño, diced
  • 1/2 a red onion, diced
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 1/2 tsp sea salt
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp ground cumin
  • 1/4 C packed cilantro, finely chopped

Instructions

  1. Preheat the oven to 425°F.
  2. To make the vegan beef, add the dried soy curls to a medium bowl and cover with water. Soak the soy curls for 10 minutes.  

  3. In another medium bowl add apple cider vinegar, chipotle chili powder, dried oregano, cumin, granulated garlic powder, all-spice, ground mustard powder, sea salt, black pepper, beef flavored bouillon paste, and vegetable oil. 

  4. Add 1 tablespoon of the residual liquid from the hydrated soy curls into the spice mixture and whisk together until well combined.

  5. Using your hands, squeeze the water out of the soy curls and add the soy curls to the spice mixture. Use your hands to coat the soy curls evenly in the spice paste. Place on a large sheet pan to one side.

  6. To make the cauliflower rice, put dried cauliflower florets into a food processor and pulse chop until it resembles couscous. Do this in small batches or else the cauliflower just gets stuck in the blades. Add the cauliflower to a bowl and add lime juice, vegetable oil, fresh cilantro, green onion and sea salt. Stir to combine well and place on another part of the sheet pan.

  7. Add the bell peppers and red onion separately in two other spots on the sheet pan. Sprinkle with sea salt and ground pepper. 

  8. Bake this sheet pan in the oven for 10 to 12 minutes and then flip the peppers, onions and soy curls. Stir the cauliflower rice, scraping some of the darker bits off the sheet pan. Bake for 10 to 12 more minutes until some of the cauliflower rice is browned.

  9. To make the pico de gallo, you can pulse chop the ingredients in a food processor until fine and minced. Or chop all the ingredients by hand and combine in a bowl and set aside. 
  10. To make the adobo cream sauce blend vegan sour cream, canned adobo chilis, lime juice and garlic powder in a small food processor, until very smooth. 

  11. Prepare the tortillas for baking by placing them on some foil. Sprinkle a little water on the tortillas before closing up the foil package tightly. 

  12. Remove the peppers, onions and soy curls from the sheet pan and set aside. Stir the cauliflower rice again and place the tortilla foil package onto the sheet pan. Bake for 5 to 6 more minutes. 

  13. To roast your lime wedges, heat up a cast iron grill pan. As the cast iron heats up, place the lime halves cut side down onto the grill pan. Don’t touch them for about 3 to 4 minutes. They’re done once you start to see some smoke. Place on the serving platter. Keep the cast iron grill on low heat to grill the burritos.

  14. To make your burritos, add some cauliflower rice, corn, vegan cheese, avocado, pico de gallo, vegan beef, adobo cream sauce, peppers and onions. Roll it up tightly and if using, roll up the burrito in some foil. Turn the heat back up to medium on the cast iron and place the burrito, seam side down onto the grill pan. Use a weight to press the burrito down gently for about 2 to 3 minutes. Grill the other side for 2 to 3 minutes. Slice in half before serving.