Vegan California Burrito
Vegan Carne Asada, Sour Cream, Avocado, Pico de Gallo and of course, seasoned French Fries make the California Burrito the best!
California Burritos are one of those things that sounds a little weird when you first hear about it. But if you’re like me, you then order one about 2 seconds later because it sounds so amazing.
And the fact is, they are! I can’t count how many times I ate these after a night out. In fact, I even remember waking up one morning and finding one half eaten next to me in bed. And yes, I finished it for breakfast!
These hail from San Diego, and it’s a great example of the sum being greater than its parts!
ingredients for a vegan california burrito
THE MEAT – For this burrito, I’m using my Soy Curl Carne Asada recipe (which I’ve also provided below). That said, you can use whatever vegan protein you like! It’s super customizable!
You could use my Tofu Ground Beef, Tofu Taco Meat or Seitan Asada, Tofu Grilled Chick’n, literally anything will work! Season it with my Taco Seasoning and add a bit of lime juice and orange juice and you’re good.
THE FRIES – As per usual, I’m gonna recommend using your favorite frozen fries for this. Sure, you can make fries from scratch. But in my book, the time spent is not worth it. So I opt for the frozen fries!
I recommend seasoning them with my Taco Seasoning as well!
SOUR CREAM – Use your favorite Vegan Sour Cream! I like Kite Hill, Forager and Only Plant Based. I also have a recipe for some on my Chipotle Burrito Recipe!
VEGAN CHEESE – Use your favorite vegan cheese shreds! I like Follow Your Heart the best these days! If you want to make it saucy, simply melt the cheese in a saucepan. Add as much unsweetened plant milk as you need to get the desired consistency.
Or make the Cheese Sauce from my Cheesesteak Recipe!
PICO DE GALLO / GUACAMOLE – I’ve had California Burritos with just meat, fries, cheese and sour cream. Some places add some guacamole and pico de gallo. I personally love it all ways, but today I added some freshly made pico and guacamole!
Other than that, we just need a large flour tortilla! Obviously, make one yourself if you like, or get some from a local tortilleria, or just buy your favorite ones from the store!
HOW TO MAKE a Vegan California Burrito
This couldn’t be easier! First rehydrate the soy curls in some water for about 10 minutes.
Then squeeze out as much liquid as you can.
Make the marinade by combining everything.
Toast the Soy Curls in a pan to dry them out a bit more, then pour over the marinade.
You can add a tablespoon of something like Gravy Master or Kitchen Bouquet for some color.
Next we just need to reduce the marinade down until it’s mostly absorbed. This will take some time, about 45 minutes or so.
Then you simply need to load up your tortilla with some vegan cheese, fries, asada, guacamole, pico de gallo, and some vegan sour cream! Wrap it up and grill it and dig in!
storage
The Asada and Pico de Gallo can be stored in the fridge and eat within 3 – 5 days. Fries and Guacamole are best as fresh as possible.
Oh and if you wanna try something a little different you could throw this on a Hoagie Roll for a California Cheesesteak!
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Vegan California Burrito
Ingredients
Burrito
- 4 Large Tortillas
- 2 cups Shredded Vegan Cheese
- 1/2 – 1 cup Vegan Sour Cream
Soy Curl Asada
- 8 oz Dried Soy Curls (1 bag)
Marinade
- 2 cups Beefless Broth (or veggie broth)
- 2 Tbsp Soy Sauce
- 2 tsp Vegan Worcestershire (vegan)
- 2 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) (or 2 tsp Miso Paste)
- 2 tsp Balsamic Vinegar (optional)
- 1 Tbsp Blackstrap Molasses (optional)
- 2 Tbsp Tomato Paste
- 2 Tbsp Diced Chipotle in Adobo
- 1/4 cup White Vinegar
- 6 Tbsp Lime Juice
- 6 Tbsp Orange Juice
- 4 – 6 cloves Garlic (minced)
- 1 -2 Jalapeños (small dice)
- 1/4 cup Chopped Cilantro
- 1/2 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Cayenne
Pico de Gallo
- 2 Medium Tomatoes (diced)
- 1 Jalapeño (diced)
- 1/2 Medium Onion (diced)
- Juice of 1/2 – 1 Lime
- 1/4 cup Chopped Cilantro
- Salt to taste
Guacamole
- 3 Avocados (mashed)
- Juice of 1 Lime
- 1 Tbsp Minced Garlic
- 1 Tbsp Diced Jalapeños
- 1 Tbsp Chopped Cilantro
- Salt, Cayenne, Cumin (to taste)
Instructions
Soy Curl Asada
- Rehydrate the soy curls by covering them in some water for about 10 minutes.
- While soy curls are hydrating, prepare the marinade by adding the rest of the ingredients in a bowl and whisk to combine.
- Strain your soy curls, and using your bare hands, squeeze out the excess water. You want them to be as dry as possible.
- Sauté your soy curls in a pan over medium heat in a bit of oil for about 6 minutes or so, until slightly browned.
- Add in the marinade and reduce down to your desired consistency, should take about 30 – 45 minutes.
- Heat up the refried beans, then spread them on the bottom roll. Top with the Soy Curl Asada, Tomato (don't forget to salt the tomato), Lettuce, Vegan Sour Cream, and then spread the Smashed Avocado on the top roll and crown your Torta and enjoy!
PICO DE GALLO
- Combine everything in a bowl and season to taste.
GUACAMOLE
- Mash the avocado and combine everything in a bowl and season to taste.
Fries
- Bake or Air Fry your Frozen Fries according to the instructions. Season with Taco Seasoning! You can also Deep Fry them if you wish. Bring a pot of neutral oil (like Vegetable, Peanut or Canola) up to 375 F. Carefully add the fries in batches and fry until golden brown. Remove and season immediately with the Taco Seasoning. Let them rest on a wire rack.
Burrito
- Heat up your tortilla, then layer the vegan cheese, then fries, asada, guacamole, pico de gallo and vegan sour cream. Roll up the burrito. Optionally, grill it in a pan over medium heat until browned on at least 2 sides. Enjoy!
Super excited to make this! My partner and I are going to make this for dinner tonight and make some of your chocolate chip cookies for dessert. Yum!
Oh nice, that is a good combo!!