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:
- Burgers
- Burritos
- Sauces
- Sides
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:
Chipotle and Lime Forever Burritos
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
Ingredients
- 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
Instructions
- 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.
Colleen says
It seems strange to put uncooked lentils and chickpeas into the food processor and then cook them – it seems like they would not cook correctly – am I missing something? Thanks.
Amy says
Lentils cook very quickly, and the chickpeas are soaked overnight. They actually come out perfectly cooked since you use quite a bit of veggie broth and let them simmer over medium-low heat. I think you’ll enjoy it!
Pat says
Cant wait to try these this weekend especially since I have all ingredients on hand! Im pretty much split on burgers and burritos😊
Amy says
I hope you enjoy them! I agree that it’s hard to choose between burgers and burritos!
Lydia Claire says
I am definitely team Burrito!
Amy says
Yay! Me too!
Sara Hall says
I am totally on team burrito.
Amy says
Great choice! You are going to love these Greek Burritos!
Sarah De la Cruz says
These look delicious! I’m going to add them to our list of dinners this week!!! Yes, the soaked chickpeas sounds unusual, but I believe that is the traditional way to make falafel, so that actually makes a lot of sense!
Amy says
Thanks Sarah! Yes, the filling is delicious! It would be amazing in tacos, too.
Jean Field says
It is hard to choose I like the both for different reasons. But if I had to choose it would be a burger.
Amy says
You really can’t go wrong with either choice!
Jeffrey says
I like them both, but would pick a burger if I had to choose!
Amy says
I like them both, too!
Dee Johnson says
I am team burrito all the way.
Amy says
Nice!
Karen D says
Team both,but burgers have a bit of an edge.
Amy says
It’s really hard for me to decide since they are both so good!
Cynthia says
Can’t wait to try this.
Amy says
I think you’re going to enjoy it!
charj says
Team Burger all the way!
Amy says
Nice! You will love the burgers in this book.
Leslie says
You know I like everything! 😂 I haven’t had a burrito in a while though!
Amy says
You have great taste, Leslie!
Becky Striepe says
Aah this looks so good! I am loving this book but haven’t made these burritos yet. Time to change that!
Amy says
I love this book, too!
Corrine says
It’s hard to choose between the two but if I had to I’d say burritos.
Audrey Jarrett says
Burritos
Kayla Klontz says
I love burritos!
Anita Jude says
I am a team burger
Cadry says
Oh, you are speaking my language! This looks like everything I would like. Plus, I love Sophia’s blog. I know she wouldn’t let us down in the flavor department.
Amy says
Yes, the filling is amazing!