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This Indian-inspired street burrito is packed with vegetables that give it an authentic and delicious taste.
Fill a medium-large pot halfway with water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.
Peel and cut potato into cubes.
Once water comes to a boil, add potato cubes and boil for 10 minutes or until soft enough to poke a fork through.
While the potato cooks, grate and peel the carrot.
In a medium bowl, mix grated carrot, cashews, raisins, cilantro, and Vegano Carrot Salad dressing.
Once cooked, strain potato cubes, keeping a small amount of water in the pot (approx. 3 tbsp). Mash the potatoes with 1 tbsp oil and Vegano Curry Mash Spices. Season with salt and pepper to taste.
Break the cauliflower head into small florets. Cook in a nonstick pan on medium high heat with vegetable oil for 6-7 minutes.
Place gluten free tortilla in a medium pan and add curried mash potato, vegan cheese, and cauliflower to the middle of the open faced wrap. Heat on low heat for 3 minutes until warm. (add a tsp of water to pan before adding tortilla to keep moisture in the wrap)
Remove tortilla from the pan and place on a large plate. Add Vegano Crispy Chickpeas, Vegano Pickled Onions, and Vegano Cilantro Mint Chutney. Roll the burrito and serve with carrot salad.