Vegan Burrito Bowl Made Two Ways

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Vegan Burrito Bowl Recipe.pdf

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Total Time: Anywhere from 40 minutes to 8 hours depending on how long you marinate the tempeh or if you are using dry beans or canned beans.

Pinto beans

Note: Soak your beans the night before if you use dry beans If using canned beans you don't need a pressure cooker.

1 pound of dry pinto beans or about 3 to 4 cans of canned pinto beans

2 tablespoons olive oil (you can also use coconut oil or any other vegetable oil)

1 onion, diced

4 cloves garlic, minced

1 dry Mexican Guajillo Chile (optional), seeds removed, cut into small pieces

1 tablespoon cumin

1 tablespoon coriander

2 teaspoons chili powder

2 teaspoons dried oregano

2 bay leaves (optional)

4 cups Vegetable broth (omit if you are using canned beans)

1 tablespoon tomato paste

1 to 2 teaspoons salt

1/2 teaspoon vinegar

1 tablespoon adobo sauce (from canned chipotles)

Cilantro rice

2 tablespoons olive oil (or any vegetable oil)

1 tablespoon onion powder

1 bunch cilantro, stems and leaves separated, both finely chopped

1 cup long-grain white rice (jasmine or basmati works great)

1 teaspoon salt

1 large jalapeño, finely chopped

1 lime juiced

1.5 cups vegetable broth or filtered water

Tempeh

1 8-oz package tempeh (grated)

1 Tbsp olive oil (or vegetable oil)

1 tsp cumin

1 teaspoon of chili powder

1/2 tsp salt

1/2 teaspoon of smoked paprika

1 clove garlic minced

2 Tbsp tomato paste

1 Tbsp water

Roasted corn

2 ears of sweet corn

1 to 2 tablespoons of coconut oil or olive oil (or any vegetable oil)

Salt to taste

Lime juice to taste

Pinch of fresh cilantro

2 Bell Peppers (1 Green and 1 Red or any of your choice)

Avocado (optional)

Large Vegan Tortilla (optional)

Step 1: Soak your dry beans overnight if you are using dry beans.

Step 2: For the tempeh, use a grater to help get the ground beef look then set aside.

Step 3: In a large bowl combine olive oil, cumin, chili powder, salt, paprika, garlic, tomato paste and water then whisk together.

Step 4: Add your grated tempeh and mix together with a spoon making sure the tempeh is coated.

Step 5: Place in the fridge and marinate for at least 30 minutes or over night.

Step 6: Once you have soaked your beans overnight drain the water and rinse. Add the beans, olive oil, onion, garlic, Guajillo, cumin, coriander, chili powder, oregano, bay leaves, vegetable broth, tomato paste, salt, vinegar and adobo into the pressure cooker and mix together.

Step 7: Cook the beans for 35 to 40 minutes in your pressure cooker (If using canned beans then combine all the ingredients in a pot and heat up until beans come to a boil then turn off the stove).

Step 8: Remove the beans from the pressure cooker and prepare to make your cilantro rice.

Step 9: Cut the cilantro stem off the cilantro and finely chop it. Save the top half of the cilantro until you are done cooking the rice.

Step 10: Add your rice, finely chopped cilantro stems, olive oil, onion powder, salt, jalapeno, lime juice and broth (or water) to your pressure cooker or rice cooker. Mix together with a spoon.

Step 11: Set the pressure cooker to the rice setting and let it cook (or use a rice cooker).

Step 12: Once the rice is cooked, remove it from the cooker, place in a bowl and mix in a pinch full of fresh chopped cilantro.

Step 13: Remove the marinated tempeh from the fridge.

Step 14: Heat the stove on medium high heat.

Step 15: Add 1 tablespoon of olive oil (or any other vegetable oil) and add the tempeh once the pot is hot.

Step 16: Cook the tempeh until it is golden brown (approximately 5 minutes)

Step 17: Remove from the heat then set aside.

Step 18: Remove the outer husk of the corn

Step 19: Stand the corn up right and use a knife to cut the kernels off (watch the video to see how I do this).

Step 20: Repeat step 19 until all the corn kernels are removed from both of the corn.

Step 21: Heat a large pot on high heat.

Step 22: When the pot is hot add the corn and roast them in the pan until brown (make sure the corn is dry before adding) for approximately 2 minutes.

Step 23: Quickly remove from the heat when browned.

Step 24: Add your coconut oil and toss.

Step 25: Add your salt, lime and a pinch of fresh cilantro and mix together. Place in a bowl immediately afterwards.

Step 26: For the bell peppers lightly coat them in olive oil (or vegetable oil).

Step 27: Turn on your gas burner (or bake on 400 degrees Fahrenheit for 20 minutes laying the bell peppers down; rotate then cook for another 20 minutes; proceed to step 29) and place your bell pepper directly on the fire (watch the video to see how I did it).

Step 28: Blister and char the pepper on all the sides (the pepper may looked burned but it is not and we will remove that part later).

Step 29: Remove the bell pepper from the heat and place in a bowl. Cover the bowl with saran wrap and let it sit for about 5 minutes.

Step 30: Remove the saran wrap.

Step 31: Pick up your bell pepper and remove the black skin off of it with your fingers. Do not use water for this part because it will take away the flavors.

Step 32: Once you remove most of the black skin, remove the stem on top of the bell pepper and the seeds. Discard it. There may be some liquid inside your bell pepper which you can also discard.

Step 33: Thinly slice your bell peppers and set aside.

Step 34: Build your plate and enjoy.