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Cheesy Vegan Broccoli & Cashew Quinoa Burrito with Sun-dried Tomatoes.

  • 4 fl oz
    almond milk, unsweetened
  • 1 crown
    broccoli
  • ⅓ cup
    cashews, roasted unsalted
  • 1 stick
    celery
  • 2 cloves
    garlic
  • 2
    large flour tortillas
  • ¼ cup
    nutritional yeast flakes
  • ⅛ cup
    pumpkin seeds
  • ⅓ cup
    quinoa
  • 8
    sun-dried tomatoes, oil-packed
  • ½ medium
    yellow onion
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    onion powder
  •  
    salt
  •  
    white wine vinegar
  • 1
    Boil water in a kettle. (If you do not have a kettle, boil water in a saucepan, starting with hot tap water.) In a small bowl, pour boiling water over cashews and set aside to soak.
    ⅔ cup water
    ⅓ cup cashews, roasted unsalted
  • 2
    In a small saucepan, combine quinoa and water. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    ⅓ cup quinoa
    ⅔ cup water
  • 3
    Meanwhile, peel and small dice onion. Peel and mince garlic.
    ½ medium yellow onion
    1 clove garlic
  • 4
    Preheat a skillet over medium heat. Add oil and swirl to coat the bottom.
    2 tsp extra virgin olive oil
  • 5
    Add onions and garlic to the skillet and sauté until the onions are tender, about 5 minutes.
  • 6
    Meanwhile, wash, dry, and medium dice celery and broccoli.
    1 stick celery
    1 crown broccoli
  • 7
    Roughly chop the sun-dried tomatoes.
    8 sun-dried tomatoes, oil-packed
  • 8
    Increase the heat to medium-high and add the celery, broccoli, and sun-dried tomatoes to the skillet. Sauté until broccoli is tender, about 8 minutes.
  • 9
    Drain the cashews and transfer them to a blender.
  • 10
    Peel garlic. Add to the blender along with almond milk, nutritional yeast, Dijon, vinegar, salt, and onion powder. Blend until smooth; add water, 1 tbsp at a time, if needed, to make a thick sauce.
    1 clove garlic
    4 fl oz (½ cup) almond milk, unsweetened
    ¼ cup nutritional yeast flakes
    2 tsp Dijon mustard
    2 tsp white wine vinegar
    ½ tsp salt
    ¼ tsp onion powder
  • 11
    Add the cooked quinoa, pumpkin seeds, and sauce to the vegetables in the skillet and stir to combine.
    ⅛ cup pumpkin seeds
  • 12
    Lay the tortillas on a flat surface and divide vegetable mixture between them. Roll tightly to close, folding in the ends.
    2 large flour tortillas
  • 13
    Return the skillet or a grill pan to medium-high heat.
  • 14
    Place wraps on the grill and flip every 1-2 minutes, until tortilla is crispy and golden.
  • 15
    To serve, cut wraps on an angle and divide between plates. Enjoy!