Spicy Walnut Burrito (Bulgogi Style)

This spicy recipe is a remix of one of my other walnut recipes, Walnut Bulgogi, but we are slapping it in a burrito this time. Adding bulgogi style walnuts to a burrito was inspired by one of my favorite restaurants. I could not wait to try this burrito Turnip Vegan style. Straight Fire!!!!

Join the discussion

Go Pro to Access This Recipe

You don't have permission to view this recipe. Please upgrade your plan or sign in to continue.

Upgrade

Shopping List

Ingredients

2.5 cups raw soaked walnuts
2 Tbsp avocado oil
1 cup chopped white onion
3 cloves garlic, minced
2 Tbsp coconut sugar
1/4 cup coconnut amino
1 Tbsp sesame oil
1/4 cup of veggie broth
2 Tbsp fresh ginger, minced
2 tsp red pepper flakes
1/4 tsp black pepper
to taste salt

‍

Additional Ingredients

jasmine rice, cooked
shredded carrots
sliced cucumber
sesame seeds
burrito shells

‍

Directions

- Soak walnuts overnight in the refrigerator, then drain.
- Add soaked walnuts and 1 Tbsp of avocado oil to a food processor and blend until you have small crumbles.
- Heat a pan to medium-low and sauté onions and garlic in 1 Tbsp of avocado oil until the onions caramelize.
- Add walnut crumbles to the pan and cook for 4-5 minutes, then add the veggie broth.
- To the pan, add coconut sugar, coconut amino, sesame oil, ginger, red pepper flakes, black pepper, and salt. Cook for 5-7 minutes.
- Build your burrito with rice, carrots, cucumber, sesame seeds, and spicy walnut bulgogi grounds.
- Wrap it up and enjoy!

Shopping List

Ingredients

2.5 cups raw soaked walnuts
2 Tbsp avocado oil
1 cup chopped white onion
3 cloves garlic, minced
2 Tbsp coconut sugar
1/4 cup coconnut amino
1 Tbsp sesame oil
1/4 cup of veggie broth
2 Tbsp fresh ginger, minced
2 tsp red pepper flakes
1/4 tsp black pepper
to taste salt

‍

Additional Ingredients

jasmine rice, cooked
shredded carrots
sliced cucumber
sesame seeds
burrito shells

‍

Directions

- Soak walnuts overnight in the refrigerator, then drain.
- Add soaked walnuts and 1 Tbsp of avocado oil to a food processor and blend until you have small crumbles.
- Heat a pan to medium-low and sauté onions and garlic in 1 Tbsp of avocado oil until the onions caramelize.
- Add walnut crumbles to the pan and cook for 4-5 minutes, then add the veggie broth.
- To the pan, add coconut sugar, coconut amino, sesame oil, ginger, red pepper flakes, black pepper, and salt. Cook for 5-7 minutes.
- Build your burrito with rice, carrots, cucumber, sesame seeds, and spicy walnut bulgogi grounds.
- Wrap it up and enjoy!