These vegan burritos are packed with walnut “meat”, plant-based cheese, beans, seasoned rice, and all your favourite fixings! Wrap them up and freeze them for easy meals.

Stacked vegan burrito on a white cutting board surrounded by lime, parsley and ingredients - 1

I am head over heels in love with these vegan burritos. Birds are singing. The sun is shining. The tortillas are toasty and crisp and filled with vegan cheese, walnut meat, and rice. Oh yes! You can customise these burritos to your liking, but friends, please don’t skip that perfectly seasoned walnut “meat”—it’s unbelievably delicious. (You can also use it for vegan tacos !)

What Makes These Vegan Burritos the Best

There are so many ways to do burritos, from veggie-packed to vegan breakfast burritos , but this recipe is kind of like the OG Taco Bell burrito, with your classic ground beef, beans, cheese, and rice filling. Here’s why you’ll love ‘em.

  • Perfect for meal prep . These burritos are so easy to make that they’re worthy of making at least once a week for your weekly meal prep routine.
  • That vegan walnut meat . When developing this recipe, I knew that I didn’t just want a bean burrito, I wanted a burrito that also gave me kind of a vegan meat feel. I immediately ran to my walnut meat recipe. It’s one of my go to vegan “meats”—and it’s also delicious in my Asian lettuce wraps .
  • Easy to make your own . Feel free to put your own spin on this vegan burrito recipe. I share some inspiration later in this post!
Ingredients for Vegan Burritos. - 2

Notes on Ingredients

Gather up these ingredients and start rolling those vegan burritos! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Walnut Meat and Bean Filling:

  • Raw walnuts – Soak these overnight or place them in boiling water for 10 minutes.
  • Oil
  • Water
  • Onion and garlic – To make the walnut meat flavourful.
  • Soy sauce – Or tamari or coconut aminos .
  • Liquid smoke – I love the smokiness this adds! If you’d rather skip it, add extra soy sauce.
  • Seasonings – Chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper.
  • Black beans

Seasoned Rice:

  • White or brown rice
  • Seasonings – Paprika, salt, and pepper
  • Tomato paste – Or tomato sauce.

To Assemble:

  • Tortillas – The biggest ones!
  • Salsa or pico de gallo – I love this blender salsa recipe.
  • Guacamole – Here’s my go-to guacamole recipe.
  • Vegan cheese – Any kind of shredded vegan cheese you like.
  • Lettuce – Leave this out if you’re meal prepping your burritos, as it will wilt.
  • Hot sauce or diced jalapeños
  • Lime crema – Or vegan sour cream , spicy mayo or your sauce of choice and the juice of a lime.

How to Make Vegan Burritos

The full instructions for making these vegan burritos are in the recipe card below, but here’s a brief overview of the steps involved.

vegan walnut meat in pan - 3

Make the walnut meat.

  • Process . Add the walnuts to your food processor, along with a tablespoon of oil and 2 tablespoons of water. Pulse until the walnuts are minced. (Remember, we want the texture to resemble cooked ground beef!).
  • Cook the filling . Heat the remaining oil in a pan set over medium heat. Cook the garlic and onion and once they’re softened, stir in the walnut mixture. Add the soy sauce, liquid smoke, and seasonings, followed by the beans, then cook for 5 minutes more.
  • Prep the rice . Stir the cooked rice with the tomato paste and seasonings.
  • Heat the tortillas . You can do this in a pan over medium heat or in the microwave. This makes them more pliable.
  • Assemble . Add the rice, walnut meat, lettuce, cheese, salsa, guacamole, hot sauce, and crema, in that order. Roll the burritos tightly.
  • Optional: toast the burrito . If you’d like, you can toast the burritos in a lightly oiled pan set over medium heat. Cook first with the seam side down, then flip and cook the other side.

Tips for Success

  • Don’t overstuff the burritos . It can be tempting to load them up with ALL the things, but it will make your burritos hard to roll and even harder to eat.
  • Finish off your burritos on the stove . This step is optional but it’s so worth it! It helps seal the burrito, it adds some crispiness to the exterior, and it melts all the cheese inside.
  • Take some shortcuts . Don’t feel like you have to make the guac and salsa from scratch—store-bought is just fine too!

Variations

  • Make them burrito bowl style . If you’re not into burrito rolling, you can add all the burrito fillings to a bowl instead. See my vegan burrito bowls for inspiration.
  • Swap out the rice . Cooked quinoa or cauliflower rice can be used instead of traditional rice.
  • Try another meat . If you have nut allergies, you can use your favourite plant-based ground beef instead of walnuts or add extra beans.
Adding fillings for vegan burritos - 4

How to Store and Reheat

  • Refrigerator : Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer : Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat : Warm up the burritos in a 350ºF oven, the air fryer , or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.

More Vegan Meal Prep Ideas

  • Vegan Fajita Bowls
  • Lentil Balls with Zesty Rice
  • Apple Pie Overnight Oats
  • 5 Mason Jar Salads To Meal Prep for a Week of Lunches
  • Vegan Sushi

Ingredients

Vegan Walnut Meat

  • 1 cup raw walnuts , soaked overnight or in boiling water for 10 minutes, then drained. 120 g
  • 2 tablespoons oil , 30 ml
  • 2 tablespoons water , 30 ml
  • 1/2 medium onion , diced, about 60 g
  • 3 cloves garlic , peeled and minced, about 9 g
  • 2 tablespoons soy sauce , 30 ml
  • 1/2 teaspoon liquid smoke or just more soy sauce , 2.5 ml
  • 1/2 teaspoon chili powder , 1.5 g
  • 1 teaspoon garlic powder , 3 g
  • 1/2 teaspoon paprika , 1 g
  • 1/2 teaspoon cumin , 1 g
  • 1/2 teaspoon sea salt , 3 g
  • 1/2 teaspoon ground black pepper , 1 g
  • 1 1/2 cups cooked black beans , about 1 can, 260 g

Seasoned Rice

  • 1 1/2 cups cooked white or brown rice , 285 g
  • about 1/4 teaspoon each of paprika, salt and pepper , 0.5 g paprika and black pepper, 1.5 g sea salt
  • 1/2 teaspoon tomato paste , or 1 tablespoon tomato sauce, 2.5 g

Vegan Burritos

  • 8 large burrito wraps , (approx. 25cm / 10-inch diameter each)
  • 1 cup salsa or pico de gallo , homemade or storebought, 240 ml
  • 1 cup guacamole , homemade or storebought, 240 ml
  • 1 1/2 cups shredded vegan cheese , 100 g
  • 2 cups lettuce , shredded or chopped or julienned
  • hot sauce or diced jalapenos
  • 1/2 cup lime crema , or vegan sour cream or spicy mayo or your sauce of choice + juice of a lime, about 30 ml

Instructions

Vegan Walnut Meat

  • In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of water and pulse about 10 to 20 times until it is ground down into a kind of mince.
  • In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.

Seasoned Rice

  • In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.

Vegan Burritos

  • Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.
  • Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it’s easy to remember what to add.
  • Layer them: Burritos Seasoned Rice Walnut Meat (or crumbled veggie burgers) Lettuce Cheese Salsa Guac Hot Sauce/Jalapenos Lime Crema
  • Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.
  • Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.
  • Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!

Notes

  • Refrigerator : Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer : Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat : Warm up the burritos in a 350ºF oven, the air fryer , or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.

These vegan burritos are packed with walnut “meat”, plant-based cheese, beans, seasoned rice, and all your favourite fixings! Wrap them up and freeze them for easy meals.

Stacked vegan burrito on a white cutting board surrounded by lime, parsley and ingredients - 5

I am head over heels in love with these vegan burritos. Birds are singing. The sun is shining. The tortillas are toasty and crisp and filled with vegan cheese, walnut meat, and rice. Oh yes! You can customise these burritos to your liking, but friends, please don’t skip that perfectly seasoned walnut “meat”—it’s unbelievably delicious. (You can also use it for vegan tacos !)

What Makes These Vegan Burritos the Best

There are so many ways to do burritos, from veggie-packed to vegan breakfast burritos , but this recipe is kind of like the OG Taco Bell burrito, with your classic ground beef, beans, cheese, and rice filling. Here’s why you’ll love ‘em.

  • Perfect for meal prep . These burritos are so easy to make that they’re worthy of making at least once a week for your weekly meal prep routine.
  • That vegan walnut meat . When developing this recipe, I knew that I didn’t just want a bean burrito, I wanted a burrito that also gave me kind of a vegan meat feel. I immediately ran to my walnut meat recipe. It’s one of my go to vegan “meats”—and it’s also delicious in my Asian lettuce wraps .
  • Easy to make your own . Feel free to put your own spin on this vegan burrito recipe. I share some inspiration later in this post!
Ingredients for Vegan Burritos. - 6

Notes on Ingredients

Gather up these ingredients and start rolling those vegan burritos! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Walnut Meat and Bean Filling:

  • Raw walnuts – Soak these overnight or place them in boiling water for 10 minutes.
  • Oil
  • Water
  • Onion and garlic – To make the walnut meat flavourful.
  • Soy sauce – Or tamari or coconut aminos .
  • Liquid smoke – I love the smokiness this adds! If you’d rather skip it, add extra soy sauce.
  • Seasonings – Chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper.
  • Black beans

Seasoned Rice:

  • White or brown rice
  • Seasonings – Paprika, salt, and pepper
  • Tomato paste – Or tomato sauce.

To Assemble:

  • Tortillas – The biggest ones!
  • Salsa or pico de gallo – I love this blender salsa recipe.
  • Guacamole – Here’s my go-to guacamole recipe.
  • Vegan cheese – Any kind of shredded vegan cheese you like.
  • Lettuce – Leave this out if you’re meal prepping your burritos, as it will wilt.
  • Hot sauce or diced jalapeños
  • Lime crema – Or vegan sour cream , spicy mayo or your sauce of choice and the juice of a lime.

How to Make Vegan Burritos

The full instructions for making these vegan burritos are in the recipe card below, but here’s a brief overview of the steps involved.

vegan walnut meat in pan - 7

Make the walnut meat.

  • Process . Add the walnuts to your food processor, along with a tablespoon of oil and 2 tablespoons of water. Pulse until the walnuts are minced. (Remember, we want the texture to resemble cooked ground beef!).
  • Cook the filling . Heat the remaining oil in a pan set over medium heat. Cook the garlic and onion and once they’re softened, stir in the walnut mixture. Add the soy sauce, liquid smoke, and seasonings, followed by the beans, then cook for 5 minutes more.
  • Prep the rice . Stir the cooked rice with the tomato paste and seasonings.
  • Heat the tortillas . You can do this in a pan over medium heat or in the microwave. This makes them more pliable.
  • Assemble . Add the rice, walnut meat, lettuce, cheese, salsa, guacamole, hot sauce, and crema, in that order. Roll the burritos tightly.
  • Optional: toast the burrito . If you’d like, you can toast the burritos in a lightly oiled pan set over medium heat. Cook first with the seam side down, then flip and cook the other side.

Tips for Success

  • Don’t overstuff the burritos . It can be tempting to load them up with ALL the things, but it will make your burritos hard to roll and even harder to eat.
  • Finish off your burritos on the stove . This step is optional but it’s so worth it! It helps seal the burrito, it adds some crispiness to the exterior, and it melts all the cheese inside.
  • Take some shortcuts . Don’t feel like you have to make the guac and salsa from scratch—store-bought is just fine too!

Variations

  • Make them burrito bowl style . If you’re not into burrito rolling, you can add all the burrito fillings to a bowl instead. See my vegan burrito bowls for inspiration.
  • Swap out the rice . Cooked quinoa or cauliflower rice can be used instead of traditional rice.
  • Try another meat . If you have nut allergies, you can use your favourite plant-based ground beef instead of walnuts or add extra beans.
Adding fillings for vegan burritos - 8

How to Store and Reheat

  • Refrigerator : Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer : Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat : Warm up the burritos in a 350ºF oven, the air fryer , or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.

More Vegan Meal Prep Ideas

  • Vegan Fajita Bowls
  • Lentil Balls with Zesty Rice
  • Apple Pie Overnight Oats
  • 5 Mason Jar Salads To Meal Prep for a Week of Lunches
  • Vegan Sushi

Ingredients

Vegan Walnut Meat

  • 1 cup raw walnuts , soaked overnight or in boiling water for 10 minutes, then drained. 120 g
  • 2 tablespoons oil , 30 ml
  • 2 tablespoons water , 30 ml
  • 1/2 medium onion , diced, about 60 g
  • 3 cloves garlic , peeled and minced, about 9 g
  • 2 tablespoons soy sauce , 30 ml
  • 1/2 teaspoon liquid smoke or just more soy sauce , 2.5 ml
  • 1/2 teaspoon chili powder , 1.5 g
  • 1 teaspoon garlic powder , 3 g
  • 1/2 teaspoon paprika , 1 g
  • 1/2 teaspoon cumin , 1 g
  • 1/2 teaspoon sea salt , 3 g
  • 1/2 teaspoon ground black pepper , 1 g
  • 1 1/2 cups cooked black beans , about 1 can, 260 g

Seasoned Rice

  • 1 1/2 cups cooked white or brown rice , 285 g
  • about 1/4 teaspoon each of paprika, salt and pepper , 0.5 g paprika and black pepper, 1.5 g sea salt
  • 1/2 teaspoon tomato paste , or 1 tablespoon tomato sauce, 2.5 g

Vegan Burritos

  • 8 large burrito wraps , (approx. 25cm / 10-inch diameter each)
  • 1 cup salsa or pico de gallo , homemade or storebought, 240 ml
  • 1 cup guacamole , homemade or storebought, 240 ml
  • 1 1/2 cups shredded vegan cheese , 100 g
  • 2 cups lettuce , shredded or chopped or julienned
  • hot sauce or diced jalapenos
  • 1/2 cup lime crema , or vegan sour cream or spicy mayo or your sauce of choice + juice of a lime, about 30 ml

Instructions

Vegan Walnut Meat

  • In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of water and pulse about 10 to 20 times until it is ground down into a kind of mince.
  • In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.

Seasoned Rice

  • In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.

Vegan Burritos

  • Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.
  • Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it’s easy to remember what to add.
  • Layer them: Burritos Seasoned Rice Walnut Meat (or crumbled veggie burgers) Lettuce Cheese Salsa Guac Hot Sauce/Jalapenos Lime Crema
  • Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.
  • Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.
  • Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!

Notes

  • Refrigerator : Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer : Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat : Warm up the burritos in a 350ºF oven, the air fryer , or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.

These vegan burritos are packed with walnut “meat”, plant-based cheese, beans, seasoned rice, and all your favourite fixings! Wrap them up and freeze them for easy meals.

Stacked vegan burrito on a white cutting board surrounded by lime, parsley and ingredients - 9

I am head over heels in love with these vegan burritos. Birds are singing. The sun is shining. The tortillas are toasty and crisp and filled with vegan cheese, walnut meat, and rice. Oh yes! You can customise these burritos to your liking, but friends, please don’t skip that perfectly seasoned walnut “meat”—it’s unbelievably delicious. (You can also use it for vegan tacos !)

What Makes These Vegan Burritos the Best

There are so many ways to do burritos, from veggie-packed to vegan breakfast burritos , but this recipe is kind of like the OG Taco Bell burrito, with your classic ground beef, beans, cheese, and rice filling. Here’s why you’ll love ‘em.

  • Perfect for meal prep . These burritos are so easy to make that they’re worthy of making at least once a week for your weekly meal prep routine.
  • That vegan walnut meat . When developing this recipe, I knew that I didn’t just want a bean burrito, I wanted a burrito that also gave me kind of a vegan meat feel. I immediately ran to my walnut meat recipe. It’s one of my go to vegan “meats”—and it’s also delicious in my Asian lettuce wraps .
  • Easy to make your own . Feel free to put your own spin on this vegan burrito recipe. I share some inspiration later in this post!
Ingredients for Vegan Burritos. - 10

Notes on Ingredients

Gather up these ingredients and start rolling those vegan burritos! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Walnut Meat and Bean Filling:

  • Raw walnuts – Soak these overnight or place them in boiling water for 10 minutes.
  • Oil
  • Water
  • Onion and garlic – To make the walnut meat flavourful.
  • Soy sauce – Or tamari or coconut aminos .
  • Liquid smoke – I love the smokiness this adds! If you’d rather skip it, add extra soy sauce.
  • Seasonings – Chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper.
  • Black beans

Seasoned Rice:

  • White or brown rice
  • Seasonings – Paprika, salt, and pepper
  • Tomato paste – Or tomato sauce.

To Assemble:

  • Tortillas – The biggest ones!
  • Salsa or pico de gallo – I love this blender salsa recipe.
  • Guacamole – Here’s my go-to guacamole recipe.
  • Vegan cheese – Any kind of shredded vegan cheese you like.
  • Lettuce – Leave this out if you’re meal prepping your burritos, as it will wilt.
  • Hot sauce or diced jalapeños
  • Lime crema – Or vegan sour cream , spicy mayo or your sauce of choice and the juice of a lime.

How to Make Vegan Burritos

The full instructions for making these vegan burritos are in the recipe card below, but here’s a brief overview of the steps involved.

vegan walnut meat in pan - 11

Make the walnut meat.

  • Process . Add the walnuts to your food processor, along with a tablespoon of oil and 2 tablespoons of water. Pulse until the walnuts are minced. (Remember, we want the texture to resemble cooked ground beef!).
  • Cook the filling . Heat the remaining oil in a pan set over medium heat. Cook the garlic and onion and once they’re softened, stir in the walnut mixture. Add the soy sauce, liquid smoke, and seasonings, followed by the beans, then cook for 5 minutes more.
  • Prep the rice . Stir the cooked rice with the tomato paste and seasonings.
  • Heat the tortillas . You can do this in a pan over medium heat or in the microwave. This makes them more pliable.
  • Assemble . Add the rice, walnut meat, lettuce, cheese, salsa, guacamole, hot sauce, and crema, in that order. Roll the burritos tightly.
  • Optional: toast the burrito . If you’d like, you can toast the burritos in a lightly oiled pan set over medium heat. Cook first with the seam side down, then flip and cook the other side.

Tips for Success

  • Don’t overstuff the burritos . It can be tempting to load them up with ALL the things, but it will make your burritos hard to roll and even harder to eat.
  • Finish off your burritos on the stove . This step is optional but it’s so worth it! It helps seal the burrito, it adds some crispiness to the exterior, and it melts all the cheese inside.
  • Take some shortcuts . Don’t feel like you have to make the guac and salsa from scratch—store-bought is just fine too!

Variations

  • Make them burrito bowl style . If you’re not into burrito rolling, you can add all the burrito fillings to a bowl instead. See my vegan burrito bowls for inspiration.
  • Swap out the rice . Cooked quinoa or cauliflower rice can be used instead of traditional rice.
  • Try another meat . If you have nut allergies, you can use your favourite plant-based ground beef instead of walnuts or add extra beans.
Adding fillings for vegan burritos - 12

How to Store and Reheat

  • Refrigerator : Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer : Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat : Warm up the burritos in a 350ºF oven, the air fryer , or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.

More Vegan Meal Prep Ideas

  • Vegan Fajita Bowls
  • Lentil Balls with Zesty Rice
  • Apple Pie Overnight Oats
  • 5 Mason Jar Salads To Meal Prep for a Week of Lunches
  • Vegan Sushi

Ingredients

Vegan Walnut Meat

  • 1 cup raw walnuts , soaked overnight or in boiling water for 10 minutes, then drained. 120 g
  • 2 tablespoons oil , 30 ml
  • 2 tablespoons water , 30 ml
  • 1/2 medium onion , diced, about 60 g
  • 3 cloves garlic , peeled and minced, about 9 g
  • 2 tablespoons soy sauce , 30 ml
  • 1/2 teaspoon liquid smoke or just more soy sauce , 2.5 ml
  • 1/2 teaspoon chili powder , 1.5 g
  • 1 teaspoon garlic powder , 3 g
  • 1/2 teaspoon paprika , 1 g
  • 1/2 teaspoon cumin , 1 g
  • 1/2 teaspoon sea salt , 3 g
  • 1/2 teaspoon ground black pepper , 1 g
  • 1 1/2 cups cooked black beans , about 1 can, 260 g

Seasoned Rice

  • 1 1/2 cups cooked white or brown rice , 285 g
  • about 1/4 teaspoon each of paprika, salt and pepper , 0.5 g paprika and black pepper, 1.5 g sea salt
  • 1/2 teaspoon tomato paste , or 1 tablespoon tomato sauce, 2.5 g

Vegan Burritos

  • 8 large burrito wraps , (approx. 25cm / 10-inch diameter each)
  • 1 cup salsa or pico de gallo , homemade or storebought, 240 ml
  • 1 cup guacamole , homemade or storebought, 240 ml
  • 1 1/2 cups shredded vegan cheese , 100 g
  • 2 cups lettuce , shredded or chopped or julienned
  • hot sauce or diced jalapenos
  • 1/2 cup lime crema , or vegan sour cream or spicy mayo or your sauce of choice + juice of a lime, about 30 ml

Instructions

Vegan Walnut Meat

  • In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of water and pulse about 10 to 20 times until it is ground down into a kind of mince.
  • In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.

Seasoned Rice

  • In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.

Vegan Burritos

  • Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.
  • Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it’s easy to remember what to add.
  • Layer them: Burritos Seasoned Rice Walnut Meat (or crumbled veggie burgers) Lettuce Cheese Salsa Guac Hot Sauce/Jalapenos Lime Crema
  • Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.
  • Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.
  • Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!

Notes

  • Refrigerator : Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer : Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat : Warm up the burritos in a 350ºF oven, the air fryer , or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.

These vegan burritos are packed with walnut “meat”, plant-based cheese, beans, seasoned rice, and all your favourite fixings! Wrap them up and freeze them for easy meals.

Stacked vegan burrito on a white cutting board surrounded by lime, parsley and ingredients - 13

I am head over heels in love with these vegan burritos. Birds are singing. The sun is shining. The tortillas are toasty and crisp and filled with vegan cheese, walnut meat, and rice. Oh yes! You can customise these burritos to your liking, but friends, please don’t skip that perfectly seasoned walnut “meat”—it’s unbelievably delicious. (You can also use it for vegan tacos !)

What Makes These Vegan Burritos the Best

There are so many ways to do burritos, from veggie-packed to vegan breakfast burritos , but this recipe is kind of like the OG Taco Bell burrito, with your classic ground beef, beans, cheese, and rice filling. Here’s why you’ll love ‘em.

  • Perfect for meal prep . These burritos are so easy to make that they’re worthy of making at least once a week for your weekly meal prep routine.
  • That vegan walnut meat . When developing this recipe, I knew that I didn’t just want a bean burrito, I wanted a burrito that also gave me kind of a vegan meat feel. I immediately ran to my walnut meat recipe. It’s one of my go to vegan “meats”—and it’s also delicious in my Asian lettuce wraps .
  • Easy to make your own . Feel free to put your own spin on this vegan burrito recipe. I share some inspiration later in this post!
Ingredients for Vegan Burritos. - 14

Notes on Ingredients

Gather up these ingredients and start rolling those vegan burritos! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Walnut Meat and Bean Filling:

  • Raw walnuts – Soak these overnight or place them in boiling water for 10 minutes.
  • Oil
  • Water
  • Onion and garlic – To make the walnut meat flavourful.
  • Soy sauce – Or tamari or coconut aminos .
  • Liquid smoke – I love the smokiness this adds! If you’d rather skip it, add extra soy sauce.
  • Seasonings – Chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper.
  • Black beans

Seasoned Rice:

  • White or brown rice
  • Seasonings – Paprika, salt, and pepper
  • Tomato paste – Or tomato sauce.

To Assemble:

  • Tortillas – The biggest ones!
  • Salsa or pico de gallo – I love this blender salsa recipe.
  • Guacamole – Here’s my go-to guacamole recipe.
  • Vegan cheese – Any kind of shredded vegan cheese you like.
  • Lettuce – Leave this out if you’re meal prepping your burritos, as it will wilt.
  • Hot sauce or diced jalapeños
  • Lime crema – Or vegan sour cream , spicy mayo or your sauce of choice and the juice of a lime.

How to Make Vegan Burritos

The full instructions for making these vegan burritos are in the recipe card below, but here’s a brief overview of the steps involved.

vegan walnut meat in pan - 15

Make the walnut meat.

  • Process . Add the walnuts to your food processor, along with a tablespoon of oil and 2 tablespoons of water. Pulse until the walnuts are minced. (Remember, we want the texture to resemble cooked ground beef!).
  • Cook the filling . Heat the remaining oil in a pan set over medium heat. Cook the garlic and onion and once they’re softened, stir in the walnut mixture. Add the soy sauce, liquid smoke, and seasonings, followed by the beans, then cook for 5 minutes more.
  • Prep the rice . Stir the cooked rice with the tomato paste and seasonings.
  • Heat the tortillas . You can do this in a pan over medium heat or in the microwave. This makes them more pliable.
  • Assemble . Add the rice, walnut meat, lettuce, cheese, salsa, guacamole, hot sauce, and crema, in that order. Roll the burritos tightly.
  • Optional: toast the burrito . If you’d like, you can toast the burritos in a lightly oiled pan set over medium heat. Cook first with the seam side down, then flip and cook the other side.

Tips for Success

  • Don’t overstuff the burritos . It can be tempting to load them up with ALL the things, but it will make your burritos hard to roll and even harder to eat.
  • Finish off your burritos on the stove . This step is optional but it’s so worth it! It helps seal the burrito, it adds some crispiness to the exterior, and it melts all the cheese inside.
  • Take some shortcuts . Don’t feel like you have to make the guac and salsa from scratch—store-bought is just fine too!

Variations

  • Make them burrito bowl style . If you’re not into burrito rolling, you can add all the burrito fillings to a bowl instead. See my vegan burrito bowls for inspiration.
  • Swap out the rice . Cooked quinoa or cauliflower rice can be used instead of traditional rice.
  • Try another meat . If you have nut allergies, you can use your favourite plant-based ground beef instead of walnuts or add extra beans.
Adding fillings for vegan burritos - 16

How to Store and Reheat

  • Refrigerator : Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer : Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat : Warm up the burritos in a 350ºF oven, the air fryer , or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.

More Vegan Meal Prep Ideas

  • Vegan Fajita Bowls
  • Lentil Balls with Zesty Rice
  • Apple Pie Overnight Oats
  • 5 Mason Jar Salads To Meal Prep for a Week of Lunches
  • Vegan Sushi

Ingredients

Vegan Walnut Meat

  • 1 cup raw walnuts , soaked overnight or in boiling water for 10 minutes, then drained. 120 g
  • 2 tablespoons oil , 30 ml
  • 2 tablespoons water , 30 ml
  • 1/2 medium onion , diced, about 60 g
  • 3 cloves garlic , peeled and minced, about 9 g
  • 2 tablespoons soy sauce , 30 ml
  • 1/2 teaspoon liquid smoke or just more soy sauce , 2.5 ml
  • 1/2 teaspoon chili powder , 1.5 g
  • 1 teaspoon garlic powder , 3 g
  • 1/2 teaspoon paprika , 1 g
  • 1/2 teaspoon cumin , 1 g
  • 1/2 teaspoon sea salt , 3 g
  • 1/2 teaspoon ground black pepper , 1 g
  • 1 1/2 cups cooked black beans , about 1 can, 260 g

Seasoned Rice

  • 1 1/2 cups cooked white or brown rice , 285 g
  • about 1/4 teaspoon each of paprika, salt and pepper , 0.5 g paprika and black pepper, 1.5 g sea salt
  • 1/2 teaspoon tomato paste , or 1 tablespoon tomato sauce, 2.5 g

Vegan Burritos

  • 8 large burrito wraps , (approx. 25cm / 10-inch diameter each)
  • 1 cup salsa or pico de gallo , homemade or storebought, 240 ml
  • 1 cup guacamole , homemade or storebought, 240 ml
  • 1 1/2 cups shredded vegan cheese , 100 g
  • 2 cups lettuce , shredded or chopped or julienned
  • hot sauce or diced jalapenos
  • 1/2 cup lime crema , or vegan sour cream or spicy mayo or your sauce of choice + juice of a lime, about 30 ml

Instructions

Vegan Walnut Meat

  • In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of water and pulse about 10 to 20 times until it is ground down into a kind of mince.
  • In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.

Seasoned Rice

  • In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.

Vegan Burritos

  • Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.
  • Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it’s easy to remember what to add.
  • Layer them: Burritos Seasoned Rice Walnut Meat (or crumbled veggie burgers) Lettuce Cheese Salsa Guac Hot Sauce/Jalapenos Lime Crema
  • Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.
  • Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.
  • Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!

Notes

  • Refrigerator : Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer : Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat : Warm up the burritos in a 350ºF oven, the air fryer , or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.
Stacked vegan burrito on a white cutting board surrounded by lime, parsley and ingredients - 17

Vegan Burritos

Ingredients

Vegan Walnut Meat

  • 1 cup raw walnuts soaked overnight or in boiling water for 10 minutes, then drained. 120 g
  • 2 tablespoons oil 30 ml
  • 2 tablespoons water 30 ml
  • 1/2 medium onion diced, about 60 g
  • 3 cloves garlic peeled and minced, about 9 g
  • 2 tablespoons soy sauce 30 ml
  • 1/2 teaspoon liquid smoke or just more soy sauce 2.5 ml
  • 1/2 teaspoon chili powder 1.5 g
  • 1 teaspoon garlic powder 3 g
  • 1/2 teaspoon paprika 1 g
  • 1/2 teaspoon cumin 1 g
  • 1/2 teaspoon sea salt 3 g
  • 1/2 teaspoon ground black pepper 1 g
  • 1 1/2 cups cooked black beans about 1 can, 260 g

Seasoned Rice

  • 1 1/2 cups cooked white or brown rice 285 g
  • about 1/4 teaspoon each of paprika, salt and pepper 0.5 g paprika and black pepper, 1.5 g sea salt
  • 1/2 teaspoon tomato paste or 1 tablespoon tomato sauce, 2.5 g

Vegan Burritos

  • 8 large burrito wraps (approx. 25cm / 10-inch diameter each)
  • 1 cup salsa or pico de gallo homemade or storebought, 240 ml
  • 1 cup guacamole homemade or storebought, 240 ml
  • 1 1/2 cups shredded vegan cheese 100 g
  • 2 cups lettuce shredded or chopped or julienned
  • hot sauce or diced jalapenos
  • 1/2 cup lime crema or vegan sour cream or spicy mayo or your sauce of choice + juice of a lime, about 30 ml

Instructions

Vegan Walnut Meat

  • In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of water and pulse about 10 to 20 times until it is ground down into a kind of mince.
  • In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.

Seasoned Rice

  • In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.

Vegan Burritos

  • Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.
  • Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it’s easy to remember what to add.
  • Layer them: Burritos Seasoned Rice Walnut Meat (or crumbled veggie burgers) Lettuce Cheese Salsa Guac Hot Sauce/Jalapenos Lime Crema
  • Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.
  • Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.
  • Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!

Video

Notes

  • Refrigerator : Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer : Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat : Warm up the burritos in a 350ºF oven, the air fryer , or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.

Nutrition

Vegan Burritos https://jessicainthekitchen.com/vegan-burritos/ April 7, 2025

This chili cornbread casserole is one of the BEST casseroles I’ve ever made! Sweet, crispy cornbread is baked on top of hearty, flavourful chili, making it an all-in-one meal.

Wooden spoon digging into chili cornbread casserole - 18

One of my favourite dishes, especially around this time of year, is chili . And my favourite way to serve chili is with cornbread . It soaks up the chili and complements it so well. So naturally, I thought: wait, why have I never made chili cornbread casserole?!

This recipe is exactly what it sounds like. Chili cornbread casserole takes the best of two worlds and combines them. Instead of serving cornbread alongside your chili, you make them together. The cornbread on top soaks up some of the chili, making it extra flavourful. It’s even better than I could have possibly imagined!

Why You’ll Love This Chili Cornbread Casserole

  • Vegan and gluten-free . If you’re looking for a delicious vegan and gluten-free casserole, this is it! The combination of hearty chili and tender cornbread is perfect for anyone with multiple dietary restrictions.
  • Easy to make . Making this chili cornbread casserole is so simple. First, you make your chili. Then, you make the cornbread batter and spoon it on top. After that, you bake!
  • Perfect for meal prep . This casserole keeps well in the fridge and if you’d like, you can make the chili ahead of time and then add the cornbread topping the day you plan on eating it.

Notes on Ingredients

Here’s a quick look at what you’ll need to make this casserole. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Overhead view of ingredients for chili in chili cornbread casserole with labels - 19

For the Chili:

  • Olive oil
  • Vegetables – Red onion, red and green bell pepper, and garlic.
  • Seasonings – Chili powder, cayenne pepper, sea salt, ground black pepper, ground cumin, and dried oregano.
  • Black beans
  • Diced tomatoes – You’ll need the liquid and the tomatoes. Fire-roasted tomatoes are my favourite!
  • Quinoa
  • Vegetable broth – I like to keep this homemade vegetable broth on hand for recipes.
Overhead view of ingredients for cornbread topping for chili cornbread casserole with labels - 20

For the Cornbread Topping:

  • Vegan buttermilk – Vegan milk and apple cider vinegar are whisked together to make this.
  • Fine grain cornmeal
  • Gluten-free baking flour – Or all-purpose flour if you’re not on a gluten-free diet.
  • Baking soda and baking powder
  • Sea salt
  • Vegan egg substitute – I use Bob’s Red Mill or pumpkin puree.
  • Vegan butter – Or olive oil.
  • Sugar – You can use sugar, cane sugar, coconut sugar , or organic brown sugar.
  • Maple syrup
  • Jalapeño – You can adjust the heat level by adding more, less, or omitting it altogether.
  • Vegan sour cream
  • Vegan cheese

How to Make Chili Cornbread Casserole

Bell peppers and onions cooking in skillet - 21

Cook the vegetables.

  • Cook the vegetables . Sauté the onion and bell peppers in the oil over medium heat in an oven-safe skillet. Once they’re just beginning to turn golden, stir in the garlic until it’s fragrant.
  • Add the seasonings . Stir in the chili powder, cayenne powder, sea salt, ground black pepper, ground cumin, and dried oregano.
Chili in skillet with wooden spoon - 22

Finish the chili.

  • Simmer . Stir in the beans and tomatoes, cook for 2 minutes, then add the quinoa and broth. Bring to a boil then reduce to a simmer. Cook covered for 20 to 25 minutes, stirring occasionally.
  • Make the cornbread batter . While the chili cooks, mix the dry ingredients for the cornbread and mix the wet ingredients in a separate bowl. Stir the wet into the dry ingredients, then fold in the jalapeños.
Cornbread topping added to skillet of chili - 23

Add the topping to the chili.

  • Assemble . Spread the chili evenly in the skillet, then spread the cornbread over the top.
  • Bake . Place the skillet in the oven and bake at 400ºF for 30 to 35 minutes, or until a toothpick comes out clean.
  • Serve . Let the casserole cool for about 10 minutes, then serve with your favourite toppings.

Tips and Variations

  • Prep ahead . You can chop the vegetables a few days in advance or make the chili ahead of time and then assemble the casserole. This makes it easier to cook your chili cornbread casserole on a busy weeknight!
  • Customize the toppings . Feel free to add any of your favorite toppings to this casserole. Avocado slices, fresh cilantro, or even a squeeze of lime juice would work well.
  • Make it cheesy. For an extra cheesy layer, sprinkle vegan shredded cheese between the chili and cornbread topping before baking, or add the cheese on top of the cornbread if you want it to get a little crispy. Either way, it will be delicious!
  • Try another bean . Pinto beans, kidney beans, or any other bean you like to use in your chili will also work in this recipe.
Overhead view of vegan chili cornbread casserole - 24

How to Store and Reheat Leftovers

  • Refrigerator : Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer : You can also freeze this chili cornbread casserole for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as desired.
  • To reheat : I found my favourite way to reheat this was in a toaster oven, on about 450ºF for 5 to 10 minutes. Or, in the microwave for about 2 minutes. The cornbread actually doesn’t get soggy or dry in the microwave, I just prefer the oven method more!

More Vegan Casserole Recipes

  • Mashed Potato Casserole
  • Corn Casserole
  • Vegan Enchilada Casserole
  • Broccoli Cheese Rice Casserole
  • Stuffed Pepper Casserole
Overhead view of chili cornbread casserole in skillet - 25

Ingredients

Chili

  • 1 tablespoon olive oil , 15 ml
  • ½ medium red onion , diced, 60 g
  • ¼ cup red bell pepper , diced, 30 g
  • ¼ cup green bell pepper , diced, 30 g
  • 3 cloves garlic , minced, 9 g
  • 1 tablespoon chili powder , 7.5 g
  • ¼ teaspoon cayenne pepper , 0.5 g
  • 1 ½ teaspoons sea salt , 9 g
  • 1 teaspoon ground black pepper , 2 g
  • 1 teaspoon ground cumin , 2.5 g
  • 1 teaspoon dried oregano , 1 g
  • 15 ounce can of black beans , drained and rinsed, 425 g
  • 14 oz diced tomatoes , do not drain, 400 g
  • ½ cup – ¾ cup uncooked quinoa* , 85 g to 128 g
  • 2 ¼ cups vegetable broth , 532 ml

Cornbread

  • 1 ¼ cups vegan milk , 300 ml
  • 2 teaspoons apple cider vinegar , or white vinegar, 30 ml
  • 1 ¼ cups fine grain cornmeal , 150 g
  • 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , 148 g
  • ½ teaspoon baking soda , 3 g
  • 2 teaspoons baking powder , 9.6 g
  • ¾ teaspoon sea salt , 4.5 g
  • 1 vegan egg substitute , I use Bob’s Red Mill or ¼ cup pumpkin puree or other egg substitute
  • ¼ cup vegan butter , 44 g or olive oil – butter adds more flavour
  • 3 tablespoons sugar , cane sugar or coconut sugar or organic brown sugar
  • 3 tablespoons maple syrup , 69 g
  • 1 jalapeño , de-seeded and finely diced, plus slices for the tops
  • vegan sour cream , optional topping
  • vegan cheese , optional topping

Instructions

Chili

  • In a skillet/pan over medium heat, heat the oil. Add in the onion, red bell pepper and green bell peppers. Sauté for about 5 minutes until the onions are golden and fragrant. Stir in the garlic for about 30 seconds.
  • Add in the chili powder, cayenne powder, sea salt, ground black pepper, ground cumin and dried oregano. Stir to combine.
  • Add in the black beans, tomatoes and stir to combine again for about 2 minutes. Pour in all the uncooked quinoa and veggie broth.
  • Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 20-25 minutes. Stir every now and then. See my note in the notes section about the quinoa. Prep the cornbread while it simmers.
  • Remove from heat. Stir again, ensuring the quinoa is fully cooked through. Spread the chili into a flat layer and proceed to the cornbread topping.

Cornbread

  • Preheat oven to 400°F/200°C.
  • Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
  • In a large bowl, mix the cornmeal, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , baking soda, baking powder and sea salt together. Set aside.
  • In the same container as the vegan milk mixture (just to avoid using extra containers), mix all the wet ingredients ( egg replacer , vegan butter, sugar and maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
  • Stir in the diced jalapeño.
  • Pour the batter over the chili in the skillet/casserole dish and using a spatula, smooth down the top into an even layer. Or if you want you can dollop it into like biscuits.

Putting it All Together

  • Put the dish into the oven and bake for 30-35 minutes, until a toothpick comes out clean all the way and the batter is fully cooked through.
  • Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 8-9 servings, spoon out and enjoy! Serve with some vegan sour cream, vegan cheese and some more heat if desired, such as hot sauce or jalapeño slices!

Notes

  • **If you want a more liquid-y chili, minus 1/4 cup uncooked quinoa from the chili. I wanted mine very hearty and thick, so that’s why I added an extra 1/4 cup quinoa.
  • The prep time is so “short” because you can prep the cornbread topping while the chili is being made!
  • Refrigerator : Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer : You can also freeze this chili cornbread casserole for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as desired.
  • To reheat : I found my favourite way to reheat this was in a toaster oven, on about 450ºF for 5 to 10 minutes. Or, in the microwave for about 2 minutes. The cornbread actually doesn’t get soggy or dry in the microwave, I just prefer the oven method more!