Vegan Burrito Recipe

Everything you can do I can do vegan. There aren’t many things that are as delicious as this vegan burrito. It’s crunchy on the outside, tender and flavorful on the inside.



Makes: 8 burritos


No Meat Beef

  • 500g vegetable mince (from soy or mycoprotein, found in any large supermarkets)

  • ½ tsp chilli powder (less if you don’t like spicy)

  • ½ tsp ground cumin

  • ½ tsp smoked paprika

  • Salt and pepper to taste


  • 2 cups cooked white rice

  • Juice of ½ lime

  • 2 tbsp chopped cilantro/coriander

Cheese sauce

  • 1 cup raw cashews

  • Juice of ½ lemon

  • 1.5 cups water

  • ¼ cup nutritional yeast

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp chili powder

  • 1 tsp salt

  • 1 tsp sriracha sauce

For burrito assembly:

  • 8 large flour tortillas

  • 1 cup vegan sour creme


  1. Make the cheese sauce: soak cashews for at least 2 hours before making, or boil for 15 minutes. This makes it easier for any blender to blend the sauce smoothly. Blend all the ingredients for the cheese sauce together in a blender. Transfer to a saucepan and, while whisking regularly, wait for the sauce to start bubbling. If it’s too thick for your taste, add a bit more water and whisk. Set aside.

  2. Cook the mince: heat a large skillet over medium heat. Add vegetable mince, chili powder, cumin, paprika and salt and pepper to taste. Cook for 6-10 minutes, depending on your mince package instructions. Set aside.

  3. Make the rice: in a medium bowl, combine rice, lime juice and cilantro and mix. Set aside.

  4. Assemble burritos: top the centre of the tortilla with some rice, mince, cheese sauce and sour cream. Roll up into a burrito and repeat with the remaining tortillas. Heat a nonstick pan over medium heat, add two burritos and cook until golden brown and slightly crispy, about 3 minutes on each side.

Did you make this? If you made these delicious burritos and posted them on Insta, tag with #nobulljustfood and @nobulljustfood me!