Indian Street Burrito

Indian Street Burrito

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Prep & Cook Time 30 min
Servings 2
Calories 1300
Fat 69g
Carbohydrates 155g
Protein 24g
Main Ingredients
  • - Gluten Free Tortilla
  • - Vegan Cheese
  • - Vegano Cilantro Mint Chutney
  • - Potato
  • - Curry Mash Spices
  • - Carrot
  • - Cashews
  • - Yellow Raisins
  • - Vegano Carrot Salad Dressing
  • - Crispy Chickpeas
  • - Pickled Onion
  • - Cauliflower
  • - Cilantro
Contains Allergen
  • Nuts
What you'll need
  • Oil (coconut, vegetable)
  • Salt and pepper
Step 1: Boil water

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.

Step 2: Prepare potatoes

Peel and cut potato into cubes.

Step 3: Cook potato

Once water comes to a boil, add potato cubes and boil for 10 minutes or until soft enough to poke a fork through.

Step 4: Prepare carrots

While the potato cooks, grate and peel the carrot.

Step 5: Prepare carrot salad

In a medium bowl, mix grated carrot, cashews, raisins, cilantro, and Vegano Carrot Salad dressing.

Step 6: Prepare mashed potato mixture

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.

Step 7: Cook cauliflower

Break the cauliflower head into small florets. Cook in a nonstick pan on medium high heat with vegetable oil for 6-7 minutes.

Step 8: Cook burrito

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)

Step 9: Plate your meal

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.