Greek Vegan Burritos from Vegan Burgers and Burritos by Sophia DeSantis are flavorful and quick to make with only a few simple ingredients. And they can be made gluten-free and oil-free.
You may be familiar with Sophia’s recipes from her site Veggies Don’t Bite.
I’ve been a fan for years.
Her recipes are creative yet easy to make without a long list of ingredients.
So I was really excited when I found out Sophia was coming out with a cookbook. And Vegan Burgers and Burritos is even better than I imagined!
(Don’t miss the giveaway to win a copy at the end of this post!)
These burgers and burritos, such as the Greek Vegan Burritos, are not your typical fast-food fare.
While they are made with whole foods, there’s nothing boring about the flavors in these recipes. Sophia shows it’s easy to eat healthy, even without using oil, while maintaining taste with delicious sauces.
In fact, this book is worth getting just for the sauces alone!
Just because you eat plant-based doesn’t mean you need to miss out on tartar sauce, sour cream, or “special sauce”.
Vegan Burgers and Burritos is divided into four sections:
There’s also a resources section at the end that includes troubleshooting for when your dish didn’t turn out quite right.
Check out some of these recipes that immediately caught my eye:
And there are even desserts, like the Fully Loaded “Fried” Banana Split, The Ultimate Mexican Churro, and Want S’more of My Burger?!
If you enjoy these recipes, you may also be interested in checking out these others:
- 15 Best Burgers, Dogs, and BBQ Favorites
- Easiest Black Bean Burgers
- Vegan Lettuce Wraps
- Jackfruit & Black Bean Taco Filling
- Lentil Meatloaf Muffins
Now let’s make Greek Vegan Burritos (and be sure to enter the giveaway to win a copy of Vegan Burgers and Burritos)!
Yiayia's Greek Burrito
- ¼ cup dried chickpeas, soaked overnight (see notes)
- ¼ cup chopped walnuts, soaked overnight
- ¼ cup dried brown or green lentils
- drizzle of oil, (optional)
- 1 ¾ cups low-sodium veggie broth
- 1 tbsp tomato sauce
- 1 to 3 tsp hot sauce , (see notes), plus more for serving
- ½ to ¾ tsp sea salt, (see notes)
- ¼ tsp ground black pepper
- 4 tortillas
- 1 cup chopped lettuce
- ½ cup chopped tomatoes
- 4 tbsp chopped red onion
- Preheat the oven to 350 degrees F.
- Coarsely chop the chickpeas, walnuts and lentils in a food processor. Be careful not to overchop. Add them to a medium-size pan. If you are using oil, sauté the bean mixture over medium-low heat with a drizzle of oil until it’s coated, about 1 to 2 minutes. Add the broth, tomato sauce, hot sauce, salt and pepper. Cook partially covered over medium-low heat for about 20 to 25 minutes until the beans are cooked and the liquid has mostly evaporated. Watch closely, stirring frequently, and lower the heat if it begins to stick, which can happen if you are not using oil. Uncover when most of the liquid has evaporated, and continue to cook, stirring frequently until the liquid is almost gone. Set the pan aside to cool.
- Fill tortillas in the center with the meaty bean/nut mixture, lettuce, tomatoes, red onion and hot sauce, if using. Simply fold the burrito by folding the sides over toward the center and secure them with a toothpick. Place them on a parchment-lined cookie sheet and bake for about 20 minutes or until they’re crisp. Serve immediately.