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Vegan Burritos
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5 from 1 vote

Quick Meaty & Healthy Vegan Burritos

Vegan Burritos that are healthy, easy, and made super quickly. They're flavorful, delicious, and versatile. The perfectly seasoned 'meat' is made with tempeh, vegetables, and rice - pulsed in a food processor.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Dinner, lunch, Main Course, sandwich
Cuisine: Mexican, Spanish
Diet: Vegan
Keyword: burrito, quick and easy, taco, Tempeh
Servings: 6 Large Burritos
Calories: 282kcal


  • 6 oz tempeh
  • 4 oz mushrooms
  • 1 tomato
  • 1 bell pepper
  • ½ medium onion
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup cooked rice
  • large tortillas or taco shells
  • 1 tbsp oil of choice (optional)
  • 1 jalapeno (optional)
  • ½ lime juice (optional)
  • 1 tbsp nutritional yeast (optional)


  • Prepare your rice according to its package.
  • Chop the vegetables, mushrooms, and tempeh.
  • if using oil, heat it on a skillet on medium heat. If you're omitting oil, you can use a bit of water.
  • Add all ingredients to the skillet except for the cooked rice and tomato, and cook on medium heat for 4-5 minutes, stirring often. If using jalapeno, you can chop and add it to the skillet to cook as well.
  • Pour the skillet food, cooked rice, and chopped tomato (and other optional ingredients like lime juice & cilantro) into a food processor and pulse it a few times to get the texture you desire.
  • Return the ingredients to the skillet and cook for another 1-2 minutes. Stir in nutritional yeast if using for a little bit of a cheesy flavor.
  • Spoon the mixture into tortillas, top with any optional ingredients that you prefer. Some good choices are avocado, salsa, taco sauce, olives, lettuce, vegan sour cream, etc. Fold up the tortillas and enjoy!