Tempeh Bombay Burritos

Totally worth the effort!

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Tempeh Bombay Burrito

A meal with massive flavor and a perfect meld of comfort and freshness.

Ingredients

For the Curry Raita:

• ⅔ cup vegan yogurt (we love Cocojune)
• ½ garlic clove, minced
• ¼ inch piece of ginger, finely grated
• ¼ tsp coriander
• ¼ tsp garam masala
• 1 tsp curry powder
• ¼ english cucumber, finely diced
• Juice & zest of ½ a lime
• S&P
• Roasted Filling:
• 8 oz Tootie’s Tempeh, cubed
• ½ head cauliflower- cut into small florets
• 1 can chickpeas, rinsed and drained
• 1– 2 TBSP olive oil
• 2 tsp kosher salt
• 1 TBSP coriander
• 1 TBSP cumin
• 1 tsp whole fennel seed
• Generous pinch of chili flakes
• Burrito Fixin’s:
• 4 extra large whole grain tortillas or Pita
• 4 handfuls baby spinach

for the Quick Pickled Onions

• 1 cup red onion, very thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 3/4 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon pickling spice
• 2 bay leaves

for the Cilantro Mint Chutney:

• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 bunch cilantro, tender stems ok
• 1 cup fresh mint leaves
• 1 medium jalapeno, chopped
• 1 teaspoon fresh ginger, minced
• 1 garlic clove
• 1/4– 1/2 teaspoon kosher salt,
• 1/2 teaspoon sugar
• Blend all ingredients in a blender or food processor until relatively smooth.
• Taste and adjust salt and lemon to your liking.

Instructions

To prepare the Riata:

1. In a small bowl, prepare Curry Raita ingredients as directed and mix to combine. Set aside.

for the Roasted filling:

1. Prepare the tempeh and cauliflower as directed and place them in separate sections on a parchment-lined sheet pan. Add the drained chickpeas. Drizzle with olive oil. Sprinkle with the spices and salt, tossing to coat well. Place in the oven and roast for 20-25 minutes (tossing halfway through) or until the cauliflower is tender.

for the Chutney and Pickled Onions:

1. Make the flavorful Cilantro Mint Chutney and quick pickled red onions and place both in jars. They take about 5-10 minutes each. Don’t leave out the mint chutney- it’s imperative!!!

Assembly

1. Warm the tortillas in the oven, until soft and pliable.
2. Spread generously with raita, then top with the roasted filling making sure to get some of the whole spices that will have dropped to the bottom of the pan.
3. Add a handful of spinach leaves, a few teaspoons of cilantro mint chutney and some pickled onions and roll up like a burrito.

Did you make this recipe?

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