This vegan burrito is super simple to put together with deliciously smoky BBQ tempeh and fresh vegetables. Quick, easy and endlessly adaptable, burritos make a great no-fail weeknight meal!
I don’t think that burritos need much of an introduction. I’m pretty sure everyone loves them; you can have them any time of the day (hello vegan breakfast burritos), they’re great for using up any leftovers from the night before and you can make them any way you like (and no, they don’t have to have beans and rice to be a burrito).
So I’ve been craving something BBQ-y lately but we don’t actually have a barbecue. So what could be easier than bathing some tempeh in barbecue sauce and wrapping it up burrito style? It definitely satisfied my craving!
To make BBQ tempeh it’s simply a question of boiling or steaming the tempeh for 10 to 15 minutes. This helps to improve the texture and get out any bitterness the tempeh may have.
Then pan fry it to add even more great texture and brush on your favourite vegan barbecue sauce. Although I usually pretty gung-ho about making everything from scratch, this time I was lazy and bought a bottle of BBQ sauce.
If you’ve got the extra time to make your own sauce though, do it! You’ll definitely be able to make it better than any store-bought sauce.
So give your BBQ tempeh a couple of flips in the pan to nicely caramelize the outside and that’s it, ready to wrapping! (p.s. if you don’t like/have tempeh, you can do the same with some extra-firm tofu).
Now you can get creative with the rest of your vegan burrito fillings. I made a sort of a salsa with tomato, red onion, avocado, cilantro and jalapeño. I loved the freshness of this combination against the smokiness of the BBQ tempeh.
If you want a more substantial vegan burrito, feel free to add rice, beans (refried or not), vegan cheese and/or vegan sour cream – whatever you want!
Wanna see how easy it is to make a BBQ tempeh vegan burrito? Watch the video and share it on Facebook:
BBQ Tempeh Vegan BurritoPrint Recipe
- 1 package (125 grams / 4.4 oz) tempeh - $1.69
- 1 tablespoon oil - $0.05
- 1/4 cup (60 ml) barbecue sauce - $0.55
- 2 medium tomatos, diced - $0.41
- 1 large avocado, diced - $0.98
- Half a medium red onion, diced - $0.16
- 1 tablespoon diced jalapeño (or more to taste) - $0.09
- A small bunch of cilantro - $0.40
- The juice of half a lime - $0.22
- A pinch of salt - $0.03
- 4 large tortillas (mine measured 25 cm) - $1.59
- 2 packed cups (112 grams) chopped lettuce - $0.33
- Optional: vegan cheese, vegan sour cream, rice, beans, etc.
Slice the tempeh into strips (I got 8 strips from mine). Optional (sometimes I don't bother but it improves the texture and takes out any bitterness): boil or steam the tempeh for 15 minutes. Pat dry.
Heat a large pan over medium-high heat and add the oil. When the oil is hot, add the tempeh and fry for a couple of minutes on each side until golden brown.
Brush barbecue sauce on one side of the tempeh, flip and brush the other side. Give it a few minutes to caramelize on one side then flip again to caramelize the other side. Remove from the heat and brush any remaining barbecue sauce over the tempeh.
In a bowl combine the tomato, red onion, avocado, jalapeño, cilantro, lime juice and salt.
Fill each tortilla with some lettuce, the salsa and a couple strips of tempeh (plus any other extras you’re adding). Fold over the right and left sides then roll it up from the bottom. You can eat them just like this or you can toast them in a hot pan for a couple of minutes (start with the seam side down to seal it).
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