Do you also love cilantro? If you’re looking for a tasty and budget-friendly meal that’s perfect for meal prep, this vegan cilantro burrito is just what you need.
Loaded with protein-rich soy, fresh bell pepper, cucumber, and a burst of cilantro, this recipe combines simplicity with vibrant flavors.
It’s an affordable option that’s easy to make and great for bringing along to work or school. Plus, it’s versatile enough to use any veggies you have on hand.
This burrito has quickly become a favorite in my meal prep rotation for its delicious taste and convenience. To give it an extra touch you can make your own salsa!
Cilantro Soy Burrito
8
servings10
minutes40
minutesIngredients
2 cups soy protein (mince, strips, or chunks)
2 tbsp dark soy sauce
3 cups veggie broth
2 cloves garlic, minced
1 tbsp paprika
1 bell pepper, diced
1 cucumber, diced
1 red onion, diced
A splash of oil
1 tsp cayenne powder
Black pepper, to taste
1 cup salsa
Salt, to taste
Cilantro
Tortillas for wrapping
Directions
- Rehydrate the soy protein in 3 cups of hot veggie broth mixed with 2 tablespoons of dark soy sauce for about 10 minutes until softened.
- Drain any excess broth from the rehydrated soy protein.
- Heat a splash of oil in a large pan over medium heat.
- Add diced red onion and minced garlic to the pan, sauté until the onion is translucent.
- Stir in the rehydrated soy protein and cook for a few minutes until it begins to brown.
- Add paprika, cayenne powder, and black pepper to taste.
- Mix in the diced bell pepper and cook until tender.
- Add diced cucumber and stir until everything is well combined and heated through.
- Mix in some fresh or frozen cilantro.
- Pour in the salsa and cook for an additional 3-4 minutes, allowing the flavors to meld together.
- Season with salt to taste.
- Warm your tortillas and fill them with the soy protein mixture.
- Top with additional chopped cilantro if desired.
- Roll up the burrito and enjoy!
This vegan cilantro burrito is not only flavorful but also an incredibly practical choice for meal prep.
The recipe’s versatility lets you use whatever vegetables you have on hand, making it a great way to minimize food waste and keep costs down.
Whether you’re packing lunch for work or preparing a quick dinner, these burritos are easy to bring along and hold up well throughout the week. The fresh cilantro adds a bright, zesty touch that makes each bite enjoyable. Give this recipe a try and discover why it’s become a staple in my meal prep routine!
Keep the cooked soy protein mixture, veggies, and any additional ingredients in separate containers in the fridge. When you’re ready to enjoy your meal, combine everything except the tortillas in a lunch box, and bring the tortillas in a separate plastic bag.
This method helps maintain the tortilla’s freshness and prevents it from getting soggy.
By keeping the ingredients separate until you’re ready to eat, you’ll ensure a delicious, crisp burrito every time.