Vegan Bean/Soy Protein/Quinoa Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Textured Vegetable Protein, dry (TVP) 1 cup Beans, white, 1.5 cup Quinoa, white, cooked, 11 oz Salt, 1 tsp Pepper, black, 1 tsp Oregano, ground, 1 tsp Chili powder, 2 tbsp *Dehydrated Chopped Onion, 3 tbsp Olive Oil, 1 tbsp Water, tap, 1 cup (8 fl oz) Nutritional yeast, 3 tbsp Burrito Size Flour Tortillas, 6 1/serving)
Measure out 1 cup TVP and 1 cup water; nuke the water to boiling and stir in all the spices, onion flakes and seasonings you want to add. Now add the dry TVP, stir and allow to reconstitute. Slide this off to the side.
Measure out 1 cup dry quinoa and 2 cups water. Season appropriately: garlic powder, oregano, paprika, turmeric...be creative! Bring ALL ingredients to a boil, cooking FIVE MINUTES, and then put a lid on the pan, remove from heat, and allow to cool. It'll finish cooking that way.
Once the quinoa has cooled, drain a can of beans. I use whatever I have a lot of. One 15oz (+/- )can of beans, drained, gives you about a cup and a half of beanage. OR, about 9 ounces. Which is important to me, because the TVP adds up to about 10 ounces. Now, measure out ELEVEN ounces of the cooked quinoa. All those numbers? Roughly THIRTY OUNCES. Important, WHY?
Because I said so. Nah, just kidding. I did it so there'd be a nice balance of three sources of protein, and a nice, appreciable end-product. Five ounces of filling, in EACH of the six tortillas, makes a nice, handy hand-meal.
Serving Size: Makes six 5oz burritos
Number of Servings: 6
Recipe submitted by SparkPeople user TA24JC.
Measure out 1 cup dry quinoa and 2 cups water. Season appropriately: garlic powder, oregano, paprika, turmeric...be creative! Bring ALL ingredients to a boil, cooking FIVE MINUTES, and then put a lid on the pan, remove from heat, and allow to cool. It'll finish cooking that way.
Once the quinoa has cooled, drain a can of beans. I use whatever I have a lot of. One 15oz (+/- )can of beans, drained, gives you about a cup and a half of beanage. OR, about 9 ounces. Which is important to me, because the TVP adds up to about 10 ounces. Now, measure out ELEVEN ounces of the cooked quinoa. All those numbers? Roughly THIRTY OUNCES. Important, WHY?
Because I said so. Nah, just kidding. I did it so there'd be a nice balance of three sources of protein, and a nice, appreciable end-product. Five ounces of filling, in EACH of the six tortillas, makes a nice, handy hand-meal.
Serving Size: Makes six 5oz burritos
Number of Servings: 6
Recipe submitted by SparkPeople user TA24JC.
Nutritional Info Amount Per Serving
- Calories: 450.2
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 973.4 mg
- Total Carbs: 69.1 g
- Dietary Fiber: 10.6 g
- Protein: 21.6 g
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