Smoky Chipotle Pecan Burrito Bowl

By: Dominique Williamson - Vegan Hippie Sol

Serving Size: 2-3

Cook Time: 40 mins prep 15 mins cook


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


  1. 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.
  2. 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.
  3. 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.
  4. While the pecans are cooking, prepare the pineapple salsa by combining the pineapple, tomatoes, jalapenos, cilantro, red onion, lime juice, and salt.
  5. Next, prepare the chipotle crema by combining the chipotle peppers, vegan mayo, garlic, vinegar, milk of choice, agave, and salt.
  6. Prepare any additional toppings of choice.
  7. To assemble your bowl, place the pecan mixture onto the bowl followed by the pineapple salsa and chipotle crema.
  8. Enjoy!