Smoky Chipotle Pecan Burrito Bowl
By: Dominique Williamson - Vegan Hippie Sol
Serving Size: 2-3
Cook Time: 40 mins prep 15 mins cook
Ingredients:
Pecan “Meat”
- 2 1⁄2 cups hot water
- 1 cup pecans
- 1⁄2 cup portobello mushrooms
- 2 tbsp taco seasoning
- 2 tbsp tamari sauce or soy sauce
- 2 cloves garlic, minced
- 1 tbsp chipotle in adobo sauce
- 1 tbsp liquid Smoke
- 1 tbsp vegan Worcestershire sauce
Pineapple Salsa
- 1 pineapple, diced
- 2 roma tomatoes, diced
- 1-2 jalapenos, diced
- 1 cup cilantro, finely chopped
- 1 red onion, diced
- 1⁄4 cup lime juice
- Salt to taste
Chipotle Crema
- 2 chipotle peppers in adobo sauce
- 1 cup vegan mayo
- 3 cloves garlic, minced
- 2 teaspoons vinegar
- 2 tbsp plant based milk of choice
- 1 tsp agave
- 1⁄2 tsp salt
Process:
- Begin by soaking the pecans overnight, or in boiling water for 30 minutes. After soaking, drain the pecans and place them in a food processor along with the mushrooms.
- Pulse the mixture until it reaches a texture resembling that of meat crumbles. Be cautious not to over-pulse, as this could lead to the formation of pecan butter.
- Next, heat a pan over medium heat and add the pecans along with the taco seasoning, tamari/soy sauce, minced garlic, liquid smoke, and vegan Worcestershire sauce. Allow to cook for 7-10 minutes before introducing the chipotle in adobo. Continue cooking for an additional 3 minutes.
- While the pecans are cooking, prepare the pineapple salsa by combining the pineapple, tomatoes, jalapenos, cilantro, red onion, lime juice, and salt.
- Next, prepare the chipotle crema by combining the chipotle peppers, vegan mayo, garlic, vinegar, milk of choice, agave, and salt.
- Prepare any additional toppings of choice.
- To assemble your bowl, place the pecan mixture onto the bowl followed by the pineapple salsa and chipotle crema.
- Enjoy!