Pulled Mushroom Burritos by @jorgelavelar

35 min
Medium

3 servings

🍄

150 g

King Oyster Mushrooms

🧈

150 g

Tofu

🌰

30 g

Walnuts

🧅

1 medium

Onion

🧄

3

Garlic Cloves

🟤

30 g

Brown Sugar

🥣

50 ml

Soy Sauce

🌾

1 tbsp

Starch

💧

150 ml

Water

🌶️

2.3 g

Smoked Paprika

🟤

2.1 g

Cumin

🥑

2 medium

Avocados

🌿

15 g

Coriander

🍋

15 ml

Lemon Juice

🧂

1.5 g

Salt

⚫

0.6 g

Pepper

🌮

3

Large Wraps

🌮

3

Small Wraps

🧀

100 g

Shredded Cheese

🥬

50 g

Red Cabbage

🥚

Mayo

🌿

5 g

Parsley

Preparation Steps

  1. Step 1/12

    Shred 150 g king oyster mushrooms into thin pulled strips using a fork.

    king oyster mushrooms
    🍴fork
    🥣mixing bowl

  2. Step 2/12

    Grate 150 g firm tofu. Chop 30 g walnuts, 1 onion, 3 garlic cloves, 15 g fresh coriander, 50 g red cabbage, and 5 g fresh parsley.

    firm tofu
    walnuts
    onion
    garlic cloves
    fresh coriander
    red cabbage
    fresh parsley
    🔪box grater
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  3. Step 3/12

    Whisk 1 tbsp cornstarch with 150 ml water until smooth.

    cornstarch
    water
    🥣mixing bowl
    🥄measuring spoons
    🥛measuring jug
    🥄wooden spoon

  4. Step 4/12

    Heat 1 tbsp vegetable oil in a grill pan over medium heat. Sauté the chopped onion and garlic for 3 to 4 minutes until softened.

    vegetable oil
    onion
    garlic cloves
    🥄wooden spoon

  5. Step 5/12

    Add 30 g brown sugar and 50 ml soy sauce to the pan. Stir for 1 minute until the sugar dissolves.

    brown sugar
    soy sauce
    🥄wooden spoon
    🥄measuring spoons
    🥛measuring jug

  6. Step 6/12

    Stir the cornstarch slurry, 1 tsp smoked paprika, and 1 tsp ground cumin into the pan. Simmer for 2 minutes until slightly thickened.

    cornstarch
    water
    smoked paprika
    ground cumin
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/12

    Add the shredded mushrooms, grated tofu, and chopped walnuts. Cook for 4 to 5 minutes until the filling is hot and coated in sauce.

    king oyster mushrooms
    firm tofu
    walnuts
    🥄wooden spoon

  8. Step 8/12

    Mash 2 avocados with 15 g fresh coriander and 1 tbsp lemon juice. Season the guacamole with 1/4 tsp salt and 1/4 tsp black pepper.

    avocados
    fresh coriander
    lemon juice
    salt
    black pepper
    🥣mixing bowl
    🍴fork
    🥄measuring spoons

  9. Step 9/12

    Place 1 large flour tortilla on a work surface and sprinkle with about 33 g vegan shredded cheese. Center 1 small flour tortilla over the cheese.

    large flour tortillas
    vegan shredded cheese
    small flour tortillas

  10. Step 10/12

    Spread one-third of the guacamole over each small tortilla. Add one-third each of the mushroom filling, red cabbage, vegan mayonnaise, and parsley.

    avocados
    fresh coriander
    lemon juice
    king oyster mushrooms
    firm tofu
    walnuts
    red cabbage
    vegan mayonnaise
    fresh parsley
    🥄spatula
    🥄measuring spoons

  11. Step 11/12

    Fold the sides inward and roll each tortilla tightly into a burrito. Repeat with the remaining tortillas and filling.

    large flour tortillas
    small flour tortillas

  12. Step 12/12

    Grill the burritos seam-side down over medium heat for 2 to 3 minutes per side. Remove when the tortillas are golden and the cheese is melted.

    large flour tortillas
    vegan shredded cheese
    small flour tortillas
    🥢tongs

Composition

Ingredients

Types

Mushrooms, Vegetables, Nuts, Aromatics, Sweeteners, Condiments, Soy, Liquids, Spices, Fruits, Citrus, Seasonings

Ingredients

King oyster mushrooms, Tofu, Walnuts, Onion, Garlic cloves, Brown sugar, Soy sauce, Starch, Water, Smoked paprika, Cumin, Avocados, Coriander, Lemon juice, Salt, Pepper, Large wraps, Small wraps, Shredded cheese, Red cabbage, Mayo, Parsley

Allergens

Tree nuts, Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

760 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 91g, Total fat: 34g, Saturated fat: 7g, Fiber: 16g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 300mg, Iron: 7.5mg, Potassium: 1350mg, Sodium: 1500mg, Magnesium: 125mg

Vitamins

Vitamin C: 29mg, Vitamin D: 1µg, Vitamin K: 60µg, Folate: 110µg, Vitamin B12: 0.6µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

fork, box grater, chef's knife, cutting board, measuring spoons, measuring jug, mixing bowl, wooden spoon, spatula, tongs

Appliances

stovetop, grill pan

Type

Type

Type Of Dish

Main Course, Wrap, Burrito

Occasions

Lunch, Dinner, Weeknight meal, Meal prep

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Mexican-inspired, Vegan

Geographic

to inform

Various

Aspect

Texture

Crispy, Creamy, Tender, Chewy, Juicy

Flavors

Savory, Smoky, Sweet, Umami, Tangy, Nutty, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store burritos in an airtight container,Store guacamole separately when possible,Cool completely before refrigerating), freezer : 2 months (Freeze burritos without guacamole,Wrap individually,Use an airtight freezer bag or container)