Heavenly vegan comfort food
Make the Cashew Cheese Sauce:
Place cashews in a bowl and add water to cover...soak overnight. Drain and rinse.
In food processor, combine soaked cashews, garlic, almond milk, nutritional yeast, mustard, vinegar, onion powder, and salt and process until smooth. The sauce should be very thick.
Make the Burrito:
Cook the quinoa according to package directions...set aside.
In large pan, heat EVOO over medium heat. Add the onion and sauté for 5 minutes...add garlic for 60 seconds. Season with S&P.
Stir in the celery, broccoli, and sun-dried tomatoes. Sauté over medium-high heat until broccoli is tender, 10-15 minutes.
Add the cooked quinoa and cheese sauce and stir to combine with vegetables. Add red pepper flakes if desired. Cook until heated through, 5-10 minutes. Spoon mixture into tortilla and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (329g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 515 | ||
Calories from Fat: 156 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 95.5mg | 3 % | |
Potassium 1268.2mg | 33 % | |
Total Carbohydrate 74.2g | 22 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 61.4g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 515
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