Dee-licious Vegan Burritos

I’ve been trying to find a substitute for the apparently highly processed Yves’ “Ground Round” AND I’ve been looking for a vehicle for my latest batch of sprouted lentils, so today it occurred to me that the sturdy little lentils might be just the thing.

So here we go….

Entirely Vegan, and Entirely Delicious Burritos!

For the “meat”:

1/2 onion, chopped

3 cloves garlic, minced

6 ounces of sprouted lentils

3/4 cup BTB no-beef broth

2 TBS “Taco Powder”(see below)

1 tsp. liquid smoke

First process the sprouted lentils until they are crumbly:

Like this:

Next, brown the onion and garlic for a few minutes (until the onion is translucent) on medium high:

Add the chopped lentils, lower the temperature to “low,” and brown for a couple more minutes:

Add the broth and stir, and then add 2 TBS. of the taco mix powder and the liquid smoke:

Stir and simmer for a few minutes until it’s thick and looks like taco meat (ish):

Taco Powder (adapted from Alton Brown’s Taco Potion #19):

2 TBS chili powder
1 TBS cumin
2 tsp cornstarch
1 tsp salt
1 1/2 tsp smoked paprika
1 tsp ground coriander
1/2 tsp cayenne

Put all that in a little jar and shake it, yeah, shake it, shake it like a polaroid picture, baby.

Next, assemble your burrito:

Warm a soft tortilla, spread it with

refried beans: here’s the recipe.

And then assemble the “lines”:

Guacamole: here’s the recipe.
Vegan “taco meat” (see above)
brown basmati rice, cooked
salsa (I used Mrs. Renfro’s Jalapeno Green Salsa because it’s the freakin’ bomb)
purple cabbage, chopped
iceberg lettuce, chopped (make sure you add LOTS of cabbage and lettuce for crunchiness)