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David and Charlotte Bailey's vegan burrito makes a wonderfully hearty lunch to eat on the go, or would work equally well as part of a Tex–Mex feast – simply scale up the salsa, sour cashew cream and guacamole recipes to serve on the side with corn chips or sweet potato wedges. With refried beans, brown rice and a spicy chipotle chilli sauce, this fantastic vegan recipe can be easily customised to add your favourite additional toppings and fillings.

First published in 2016

An ingenious Mexican-American dish, the much-loved burrito is an easy-to-make, easy-to-eat dish. Distinguished from a taco by its size and by the fact that it's wrapped to enclose the filling, you can't beat it for a hearty lunch. Our Whitecross Street neighbour, Luardos, does a mean veggie one from its van. The popular burrito bowl is an ideal way to enjoy this dish for those avoiding wheat and gluten. Simply serve all the components in a large bowl instead of a wrap; we love to add some corn chips on the side.

Recipe and images extracted from The Fresh Vegan Kitchen by Charlotte and David Bailey, photography by Haarala Hamilton. Published by Pavilion.




Vegan burritos

Chipotle sauce

Refried black beans


Tomato salsa

Raw cashew sour cream


Preheat the oven to 200°C/gas mark 6
Begin by preparing the chipotle sauce. Place the chillies and garlic on a baking sheet and roast for 1–2 minutes, ensuring the chillies don't burn. Remove the chillies from the tray and place into a bowl of water to soften, returning the garlic to the oven to roast for a further 15–20 minutes
Meanwhile, prepare the refried beans. Heat a dash of oil in a large frying pan and sauté the onion for a couple of minutes until translucent. Add the garlic, chipotle, cumin and cinnamon and sauté for a further couple of minutes, then add the black beans. Continue to cook for about 10 minutes, crushing the beans as they cook with a potato masher
Remove the garlic from the oven and remove the skins. Place the roasted garlic in a blender along with the rest of the sauce ingredients and combine until they're puréed. Put the chipotle purée in a pan, bring to the boil and simmer for 20 minutes until the mixture has reduced to a relatively thick sauce
While the sauce is cooking, prepare the additional dips. Add all the guacamole ingredients to a food processor (or pestle and mortar) and blitz for 10 seconds, taking care to retain some of the texture. Adjust the chilli, lime and salt and pepper to taste and set aside
In a separate bowl, mix together the salsa ingredients until combined, adjusting the chilli, lime, salt and pepper to taste
For the cashew cream, drain the soaked cashews and place them in a blender along with the vinegar, olive oil, lemon, onion powder and seasoning. Blender to a creamy consistency, adding water as required. Season further to taste and set aside until ready to serve
To assemble the finished burritos, place the tortillas flat on a board. Off-centre, layer the rice, refried beans, salsa, guacamole, raw cashew cream and chipotle sauce. Top with some coriander and a generous squeeze of lime juice and you're ready to roll
There are many techniques for rolling a burrito, but we normally just bring the bottom over, then tuck the sides in and finish the roll. We sometimes use a little water to help it stick together
Finally, heat a dry pan until hot and lightly toast each wrapped burrito for about 1 minute on each side. Serve hot with an extra wedge of lime for squeezing over
First published in 2016

David and Charlotte Bailey are best known for being the award-winning vegan street food pioneers behind Wholefood Heaven. Their cookbook, The Fresh Vegan Kitchen, contains over 100 recipes from all over the world geared towards vegan, raw and gluten-free diets.

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