Spicy Mushroom Burritos with Bell Pepper Dipping Sauce Recipe
These raw vegan spicy mushroom burritos are packed with fresh, vibrant vegetables wrapped in tender collard greens, combined with a zesty bell pepper dipping sauce that elevates every bite. Perfect for a healthy, nutrient-rich meal that’s full of flavor and texture, these burritos are great for raw food lovers and anyone wanting a refreshing, wholesome dish.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 30 mins
- Yield: 5 Burritos 1x
- Category: Lunch
- Method: No-Cook
- Cuisine: Raw Vegan
- Diet: Vegan
Ingredients
Scale
Collard Green Wraps
- 5 Collard greens (de-stemmed)
- Mixed veggies of your choice (such as carrots, red onion, broccoli sprouts, red bell peppers, cabbage)
Spicy Mushroom Filling
- 3.2 oz mushrooms
- ¼ lemon (juice)
- Few thyme sprigs (de-stemmed)
- 1–2 tsp raw coconut aminos
- 1–2 garlic cloves, minced
- Chopped green onion (to taste)
- Handful of raisins
- Dash of red chili flakes
Bell Pepper Dipping Sauce
- 1 Red bell pepper
- 1–2 Medium carrots
- ¼ Red onion
- ⅔ cup Sun dried tomatoes
- 2–4 tbsp Nutritional yeast
- ¼ – ½ cup Water (adjust for consistency)
- 2 Medjool dates (pitted)
Instructions
- Prepare the Spicy Mushroom: Chop the mushrooms into small pieces and combine them in a bowl with the juice of ¼ lemon, de-stemmed thyme sprigs, raw coconut aminos, minced garlic cloves, chopped green onion, raisins, and red chili flakes. Mix well and let the mixture marinate, stirring occasionally while you prepare the other vegetables.
- Make the Dipping Sauce: Place the red bell pepper, carrots, red onion, sun-dried tomatoes, nutritional yeast, medjool dates, and water into a blender. Blend until smooth, adjusting the water amount to achieve your desired consistency. Set aside.
- Prepare the Vegetables: Shred, julienne, or chop your choice of fresh vegetables such as carrots, red onion, broccoli sprouts, red bell peppers, and cabbage into bite-sized pieces suitable for wrapping.
- Assemble the Burritos: Lay each collard green flat after removing the stems to ensure it folds easily without breaking. Layer a mix of the fresh veggies onto the leaf, then add a generous amount of the spicy mushroom mixture on top.
- Roll and Serve: Carefully roll the collard leaf around the fillings like a burrito, tucking in the sides as you go. Serve each burrito with the bell pepper dipping sauce on the side for dipping. Enjoy immediately for the best fresh flavor and texture.
Notes
- De-stem the collard greens carefully to prevent tearing or snapping when wrapping the burritos.
- You can customize the filling with any fresh or leftover veggies you have available.
- For a non-raw variation, cooked veggies can be used instead of raw ones.
- Adjust the amount of red chili flakes based on your preferred spice level.
- This recipe is perfect for meal prep; keep the components separate until ready to assemble to maintain freshness.
Keywords: raw vegan burritos, spicy mushroom burritos, collard wrap burritos, bell pepper dipping sauce, healthy raw lunch, vegan recipe, no-cook vegan meal
