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

  • 8 fl oz
    almond milk, unsweetened
  • 2 crowns
  • ⅔ cup
    cashews, roasted unsalted
  • 2 sticks
  • 4 cloves
  • 4
    large flour tortillas
  • ½ cup
    nutritional yeast flakes
  • ¼ cup
    pumpkin seeds
  • ⅔ cup
  • 16
    sun-dried tomatoes, oil-packed
  • 1 medium
    yellow onion
    Dijon mustard
    extra virgin olive oil
    onion powder
    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.
    1 ⅓ cup water
    ⅔ 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.
    ⅔ cup quinoa
    1 ⅓ cup water
  • 3
    Meanwhile, peel and small dice onion. Peel and mince garlic.
    1 medium yellow onion
    2 cloves garlic
  • 4
    Preheat a large skillet over medium heat. Add oil and swirl to coat the bottom.
    4 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.
    2 sticks celery
    2 crowns broccoli
  • 7
    Roughly chop the sun-dried tomatoes.
    16 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.
    2 cloves garlic
    8 fl oz (1 cup) almond milk, unsweetened
    ½ cup nutritional yeast flakes
    4 tsp Dijon mustard
    4 tsp white wine vinegar
    1 tsp salt
    ½ tsp onion powder
  • 11
    Add the cooked quinoa, pumpkin seeds, and sauce to the vegetables in the skillet and stir to combine.
    ¼ 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.
    4 large flour tortillas
  • 13
    Return the skillet or a grill pan to medium-high heat.
  • 14
    Working in batches if necessary, 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!