These aren’t just any vegan Greek burritos, they’re Yiayia’s from Vegan Burgers and Burritos by Sophia DeSantis of Veggies Don’t Bite! These Greek vegan burritos are healthy, delicious, easy to make, and you’re going to want to make them over and over!
Let me just start with a big ole’ HELL YES, Sophia!
Burgers and burritos should be their own food group, especially when they’re whole food plant-based and out of this world YUM! Thanks to our friend, Sophia DeSantis, there’s finally a book that focuses on our favorite kinds of food. You can choose from 27 burgers and 26 burritos whenever you’re in the mood for a flavorful and healthy meal. Did I mention that there are also 19 sauces and 4 sides to go with them as well?
When I received my copy of Sophia’s gorgeous cookbook it took me a minute to decide what to make first. Every burger recipe and every burrito recipe made me drool. Each one is rated from a I to III level of difficulty, although most are a level I, so fear not, you can successfully make an excellent meal regardless of your cooking talents.
After paging through Vegan Burgers and Burritos a few times I kept stopping at Yiayia’s Greek Burritos. I had never tried a Greek burrito and the curiosity was killing me.
It took me about 45 minutes to make them and 5 minutes to eat them. Needless to say, they were delicious.
You can scroll down to the recipe to see what’s in them and make some for yourself. I won’t go into the ingredients and steps today, because I want to tell you all about the book. Just know, I will definitely make them again. And again. And again….
VEGAN BURGERS AND BURRITOS COOKBOOK REVIEW
Transparency. It’s important to us, so let me start by admitting that Sophia is a friend of mine. I met her through vegan blogging groups two years ago and I have so much respect and admiration for her and her work. She’s a wife and mother of three beautiful little boys, and she still finds the time to create delicious recipes, write a cookbook, and have a life. How? My guess is that she doesn’t sleep.
Even though I consider her a friend, I always put my readers first when it comes to sharing cookbooks, products, or recipes on Veganosity. So if I didn’t like Sophia’s book, I wouldn’t have shared it with you. However, I loved the book, and you will too.
Every single recipe is:
- refined-sugar free
- feature real, whole food ingredients
- have sauce pairings
In other words, you can eat these and feel good about them. Delicious and healthy – what more could you ask for?
OTHER REASONS YOU SHOULD BUY THE BOOK:
As I stated before, each one has a level of difficulty from I to III. If you’re not a great cook, no worries, because most of them are a level I.
Sophia has a tip on making every single recipe kid friendly. She’s a mom of three boys, she knows about such things.
You’ll find everything from Breakfast Sausage Patties to Autumn Burgers, Sushi Burritos to Ultimate Onion Dip, to Curried Carrot Fries, and The Ultimate Mexican Churro.
There’s something for everybody in this book and you need it in your collection!
Buy Vegan Burgers and Burritos, by Sophia DeSantis today! If you win the GIVEAWAY you can give your extra copy to a friend. Trust me, they’ll love it!
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Healthy lentil, walnut, and chickpea filling that's flavored with Greek spices and hot sauce. They're easy to make and so delicious. From the Vegan Burgers and Burritos cookbook!
Reprinted with permission from Vegan Burgers and Burritos by Sophia DeSantis, Page Street Publishing Co. 2017. Photo credit: Sophia DeSantis
- 1/4 cup dried chickpeas soaked overnight (see notes)
- 1/4 cup chopped walnuts soaked overnight
- 1/4 cup dried brown or green lentils
- 1 3/4 cups low-sodium vegetable broth
- 1 tbsp tomato sauce
- 1 to 3 tsp hot sauce (see notes) plus more for serving
- 1/2 to 3/4 tsp sea salt (see notes)
- 1/4 tsp ground black pepper
- 4 tortillas
- 1 cup chopped lettuce
- 1/2 cup chopped tomatoes
- 4 tbsp chopped red onion
- Preheat the oven to 350F (177C)
- Coarsely chop the chickpeas, walnuts and lentils in a food processor. Be careful not to overchop. Add them to a medium-size pan. If you are using oil, sauté the bean mixture over medium-low heat with a drizzle of oil until it’s coated, about 1 to 2 minutes.
- Add the broth, tomato sauce, hot sauce, salt and pepper. Cook partially covered over medium-low heat for about 20 to 25 minutes until the beans are cooked and the liquid has mostly evaporated. Watch closely, stirring frequently, and lower the heat if it begins to stick, which can happen if you are not using oil.
- Uncover when most of the liquid has evaporated, and continue to cook, stirring frequently until the liquid is almost gone. Set the pan aside to cool.
- Fill tortillas in the center with the meaty bean/nut mixture, lettuce, tomatoes, red onion and hot sauce, if using. Simply fold the burrito by folding the sides over toward the center and secure them with a toothpick, blue for mild and red for spicy. See complete instructions on page 15. Place them on a parchment-lined cookie sheet and bake for about 20 minutes or until they’re crisp. Serve immediately.
Notes: Make sure you soak your chickpeas overnight or for at
least 6 hours. Adjust the hot sauce to your liking. You
can also take it out and add more to
sauce instead to keep the burrito spice-free.
The hotter the hot sauce you use, the less salt you wil
l need, so make sure to account for that.
Kids: This can be served as a bowl if folding a burrito is
too hard! Reduce the hot sauce or don't use it altogether.