Wholemeal tortilla wraps
Pickled jalapeños
Vegan cheese
1 Medium onion
3 cloves garlic
400g Vegan meat replacement or beans
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon tomato puree
200ml veg stock
Juice from 1 lime
Sea salt
Pepper
2x 400g can chopped tomatoes
1 tablespoons cumin
1 tablespoon paprika
1-2 teaspoon chilli powder
2 tablespoons liquid from pickled jalapeños
Sea salt and pepper
Start by pre-heating your oven to 180° (356F). Finely chop the onion and mince the garlic. Heat a pan over a medium heat and add some olive oil, once hot add the onion with a pinch of salt and cook for 5 minutes.
Next add the garlic and cook for a minute before adding the vegan meat (I tend to use my vegan seitan steak ) tomato puree and spices. Combine everything together in the pan and cook for another 1-2 minutes.
Then add the veg stock and season with pepper, and add the lime juice. Allow this to cook for 10-15 minutes stirring every now and then to stop it from sticking.
Meanwhile make the tomato sauce. Heat a saucepan over a medium heat and add all of the ingredients, stir to combine and allow to cook for 10 minutes.
Once both sauces are ready fill the tortillas and wrap them like a burrito. You will need enough wraps to fill your oven dish (I usually use 6 wraps). Put the burritos in your oven dish so they fit tight together, and pour the tomato sauce over the top, making sure all of the wraps are covered. Top with as much vegan cheese as you like and bake in the oven for 25 - 30 minutes. Top with pickled jalapeños.
