Wednesday, February 11, 2015

Vegan Burrito Bowl

Garlic tomato rice topped with walnut tofu sofritas, tangy red cabbage slaw, mango corn salsa, avocado , fresh tomatoes and vegan sour cream.

For the rice: Place about 1/2 cup tomatoes, half of a roughly chopped onion, and 2 cloves of garlic into a 4 cup liquid measuring cup. Fill to 3 1/2 cups with vegetable broth. Add this mixture to a blender and blend till smooth. Place mixture into a large pot. Add in 2 cups of long grain rise (rinsed first). Bring to a boil. Cover, reduce heat to low. Simmer for 15 minutes. Take off heat. Remove lid, place a clean towel over the pot and replace lid. Let sit for another 10 minutes. 

For the sofritas, heat 3 tablespoons olive oil in a pot over medium high heat. Add in 1/2 of an onion diced, 1 diced poblano pepper (roasted, skins and seeds removed), and 1 clove of finely chopped garlic. Cook for a couple of minutes. Add in 1 cup of finely chopped walnuts and 1 cup crumbled extra firm organic non-GMO tofu. Add in 1 to 2 tablespoons of vegan organic taco seasoning, and a 1/4 cup water. (The taco seasonings tend to have salt so if you are using a store bought taco seasoning like I did, don't add any extra salt) Stir to combine and simmer for a few minutes. Add more water if necessary. 

For the mango corn salsa, combine 1/4 cup finely diced mango, 1/4 cup roasted corn, 2 tablespoons diced red onion, a teaspoon finely minced jalapeƱo, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, salt and pepper to taste. 

For the slaw, toss together some shredded red cabbage with fresh lime juice, a dash of raw sugar, salt and pepper to taste.

To assemble, place rice in your bowl. Layer on some sofritas. Top with red cabbage slaw, fresh diced avocado, mango corn salsa, diced tomato, and a some vegan sour cream. 

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