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vegan indian burritos

Flavorful Vegan Indian Burritos made with curry mashed potatoes, chickpeas, cauliflower, spinach, canned food/ pickled red onions and amazing chermoula condiment… Practical, fast and very very delicious!

How to make Vegan Burritos? This Indian street flavor is a good answer to that question. So what are Burritos? Burrito is consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when wrapped. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served “wet”, that is to say covered in a savory and spicy sauce, where they would be eaten with a fork and knife. This Mexican dish is now made and eaten in various ways in cultures all over the world.

Vegan Indian Burritos are India’s flavorful street food, also known as the Frankies, Mumbai Burrito, Bombay Burrito, or roti wrap – this vegan version is filled with roasted Indian cauliflower, curry mashed potatoes and chickpeas, fresh spinach, pickled red onions and chermoula condiment, all wrapped up in a warm tortilla. Traditionally these would be wrapped in freshly made roti with a very thin layer of egg, but we’ve vegan things here a bit. Because Best Burritos are Vegan Burritos! 😉

vegan indian burritos

So, to be upfront, there are several components here. They all work together to create a beautiful balance of flavors, so pick a day when you have a little extra time. Read the recipe through, so you are clear on what you’ll need and the steps. It’s not hard and in the end, I promise it will be well worth it.

components of an indian burrito:
The spread that holds it together curry mashed potatoes, for filling roasted cauliflower & chickpea mixture, for extra flavor Cilantro Mint Chutney. Don’t even think about leaving this out. Picklet Red Onions,Tortillas, Spinach or greens… Creativity it’s good here!

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Vegan Indian Burritos – spread mashed potatoes step

The curry mashed potatoes give the burrito a beautiful creamy richness and help keep everything together. I know they may sound strange at first, but trust me, they really work here.

Once the curry potatoes and roasted veggies are done… start layering, starting with a toasty warm tortilla. Feel free to use GF tortillas or wraps.

Generously spread the tortilla with the curry mashed potatoes.

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before wrapping Vegan Indian Burritos step

Then top the Curry Mashed Potatoes with the roasted Indian cauliflower, chickpeas, spinach, colantro chutney and pickled onions. Prepare delish taste. Wrap it up like a burrito, and serve warm.

Vegan Indian Burritos Ingredients

Mashed Curry Potatoes ( for spread)

  • 15 ounces baby potatoes – quartered
  • 1 tablespoon olive oil or coconut oil, more to taste
  • 2 teaspoon salt
  • 2–3 teaspoons yellow curry powder, more to taste
  • 1 teaspoon granulated onion or granulated -garlic powder you could also incorporate sautéed onion and garlic into the potatoes for more flavor

Roasted Cauliflower  & Chickpea (for filling):

  • 1 head cauliflower- cut into small florets

Roasted Cauliflower  & Chickpea (for filling):

  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • generous pinch chili flakes
  • 1 teaspoon whole fennel seed ( optional, or use cumin seed or coriander seed)
  • 1 teaspoon whole coriander seed (optional)

Burrito Fixin

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Vegan Indian Burritos feast

Vegan Inmdian Burritoas Instructions

  • Preheat oven to 425F
  • START POTATOES: Cut potatoes and place them in a medium pot, covered with water and simmer until very tender, about 15-20 minutes.
  • At the same time START ROAST VEGGIES: Cut the cauliflower into small florets and place them on a parchment-lined sheet pan. Add the drained chickpeas to the other side. Drizzle both with olive oil. Sprinkle cauliflower and chickpeas with the spices and salt, tossing to coat well. Place in the oven and roast for 20-25 minutes tossing halfway through) or until cauliflower is tender.
  • SAUCE: Make the flavorful Cilantro Mint Chutney or Chermoula Condiment or Chili Zhoug Sauce and quick Pickled Red Onions and place both in jars (of course, you could make these both ahead). They take about 5-10 minutes each. Easy and fast. Please click the link to see how it’s done. You can use any other sauce you want. However, I like these the most for this recipe.
  • Mashed Curry Potatoes: Once the potatoes are very tender, drain but save about 1 cup of the hot water. Place the potatoes back in the pot and mash with some of the hot water ( start with ¼-½ cup ) salt, spices and olive oil and mash the potatoes to combine until smooth. You want a fairly loose, spreadable mash so add more hot water if necessary. Scrape down the sides. Stir well. Taste. You want this to taste flavorful and slightly salty as the tortilla will mute some of the salt and flavor. Feel free to add more oil as you please for extra richness. Cover and keep warm.
  • When the roasted veggies are done, COMBİNATİON: Warm the tortillas either in the oven, over a gas flame or over a grill, until soft and pliable. Spread generously with the curried potatoes, then top with chickpeas, cauliflower making sure to get some of the whole spices that will have dropped to the bottom of the pan. Add a handful of spinach leaves, a few teaspoons of cilantro mint chutney and some pickled onions and roll up like a burrito. Keep warm in the oven until ready to serve, or serve immediately! You can also refrigerate and reheat for meals on the go.

Vegan Indian Burritos Notes

  •  If wanting to use real garlic and onion here, finely dice 1/2 an onion, saute in oil over medium heat until tender, add 1-2 cloves finely minced garlic. Saute until fragrant and golden. Stir into the mashed potatatoes.
  • Each preparation for burritos is an item that can be evaluated separately with each dish, remember that. So there’s no harm in over-preparing.

vegan indian burritos

Recipe by CuhabegCourse: Dinner, LunchCuisine: IndianDifficulty: Intermediate
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

400

kcal
Total time

1

hour 

Flavorful Vegan Indian Burritos made with curry mashed potatoes, chickpeas, cauliflower, spinach, canned food/ pickled red onions and amazing chermoula condiment… Practical, fast and very very delicious!

Ingredients

  • Mashed Curry Potatoes ( for spread)
  • 15 ounces baby potatoes – quartered

  • 1 tablespoon olive oil or coconut oil, more to taste

  • 2 teaspoon salt

  • 2–3 teaspoons yellow curry powder, more to taste

  • 1 teaspoon granulated onion or granulated -garlic powder you could also incorporate sautéed onion and garlic into the potatoes for more flavor

  • Roasted Cauliflower & Chickpea (for filling):
  • 3 tablespoons olive oil

  • 2 teaspoons salt

  • 1 tablespoon coriander

  • 1 tablespoon cumin

  • generous pinch chili flakes

  • 1 teaspoon whole fennel seed ( optional, or use cumin seed or coriander seed)

  • 1 teaspoon whole coriander seed (optional)

  • Burrito Fixin:
  • 4 x extra-large, whole wheat tortillas – or feel free to use GF wraps or tortillas, or GF bowls using the mashed potatoes and extra spinach and the base.

  • 2 handfuls baby spinach

  • Few tablespoons Cilantro Mint Chutney or Chermoula Condiment or Chili Zhoug Sauce

  • Few tablespoons Quick Pickled Red Onions

Directions

  • Preheat oven to 425F
  • START POTATOES: Cut potatoes and place them in a medium pot, covered with water and simmer until very tender, about 15-20 minutes.
  • At the same time START ROAST VEGGIES: Cut the cauliflower into small florets and place them on a parchment-lined sheet pan. Add the drained chickpeas to the other side. Drizzle both with olive oil. Sprinkle cauliflower and chickpeas with the spices and salt, tossing to coat well. Place in the oven and roast for 20-25 minutes tossing halfway through) or until cauliflower is tender.
  • SAUCE: Make the flavorful Cilantro Mint Chutney or Chermoula Condiment or Chili Zhoug Sauce and quick Pickled Red Onions and place both in jars (of course, you could make these both ahead). They take about 5-10 minutes each. Easy and fast. Please click the link to see how it’s done. You can use any other sauce you want. However, I like these the most for this recipe.
  • Mashed Curry Potatoes: Once the potatoes are very tender, drain but save about 1 cup of the hot water. Place the potatoes back in the pot and mash with some of the hot water ( start with ¼-½ cup ) salt, spices and olive oil and mash the potatoes to combine until smooth. You want a fairly loose, spreadable mash so add more hot water if necessary. Scrape down the sides. Stir well. Taste. You want this to taste flavorful and slightly salty as the tortilla will mute some of the salt and flavor. Feel free to add more oil as you please for extra richness. Cover and keep warm.
  • When the roasted veggies are done, COMBİNATİON: Warm the tortillas either in the oven, over a gas flame or over a grill, until soft and pliable. Spread generously with the curried potatoes, then top with chickpeas, cauliflower making sure to get some of the whole spices that will have dropped to the bottom of the pan. Add a handful of spinach leaves, a few teaspoons of cilantro mint chutney and some pickled onions and roll up like a burrito. Keep warm in the oven until ready to serve, or serve immediately! You can also refrigerate and reheat for meals on the go.

Notes

  •  If wanting to use real garlic and onion here, finely dice 1/2 an onion, saute in oil over medium heat until tender, add 1-2 cloves finely minced garlic. Saute until fragrant and golden. Stir into the mashed potatatoes.
  • Each preparation for burritos is an item that can be evaluated separately with each dish, remember that. So there’s no harm in over-preparing.

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