Its Virtual Vegan Potluck time, people!
A whole day where the blogging world is flooded with a variety of delicious vegan recipes is one of the best days ever. This is my first time participating and I am thrilled to be able to share this recipe.
I put quite a lot of thought into what I would contribute to the potluck. I knew that I wanted to create something different from recipes I’ve featured on the blog in the past and I also knew I wanted something that would really represent who I am as a foodie. It would be a tall order to find the perfect representation of my food tastes, as I like a lot of different things for a variety of reasons, but I do feel that in many ways, this meal does it. It is full of veggies, packs layers of flavor, includes potatoes (one of the foods I find most satisfying to eat), allows for some flexibility and personal twists to be made, and it gets rolled up in a tortilla.
I love anything that can be rolled up in a tortilla. Tortillas make life better. Period.
I stand by that broad, sweeping claim. (I ❤ tortillas.)
I made my own curry powder for this, which I highly recommend. It can seem daunting when you look at the long list of ingredients, but the process itself is straightforward. If you have access to a bulk spice and herb shop, consider paying them a visit. You certainly can use a pre-mixed curry powder, too, if blending your own powder isn’t your thing.
You’ll also notice that I cook the potatoes separately from the other ingredients. There is a reason for this extra step, my friends, and that is to give the potatoes a slightly crisp outside, which will lend to textural variety in the burrito itself. You could cook the potatoes differently. You could do so. BUT, you would lose the slightly crunchy, delicious potato magic that happens when you roast them in this way and who wants to lose that?
I served my burritos with a side of snap peas sautéed up with some Bragg’s Liquid Aminos, garlic, ginger, a dash of sesame oil, and sprinkled with sesame seeds. I also took leftover burritos for lunch (as I tend to do with leftovers) and they held up nicely. I would venture to say that the curry flavors may have even deepened upon sitting overnight.
I hope you try them. I hope you love them. And, I hope you find lots of goodies visiting all the Virtual Vegan Potluck dishes!
Makes 10 burritos
For the curry powder:
- ½ tblspn coriander seed
- 1/2 tblpsn white peppercorns
- 1 tspn yellow mustard seed
- 1 tspn cumin seed
- ¼ tspn fennel seed
- 1 tblspn ground turmeric
- 1 tspn red pepper flakes
- 1 tspn ground ginger
- ¼ tspn ground fenugreek
- Pinch of ground cloves
- 4 curry leaves, minced (optional)
For the burritos:
- 1 cup yellow onion (about ½ large onion), diced
- 1 bell pepper, chopped
- 3 medium carrots, peeled and diced
- 1 medium head of cauliflower, chopped small
- 2 large russet potatoes, chopped into ½ inch cubes
- 1 ½ tblspn olive or canola oil, divided
- 2 tblspns curry powder (above recipe or pre-mixed), plus more for sprinkling on potatoes
- 2 cloves garlic, minced
- 1 tblspn fresh ginger, minced
- 3 tblspns vegetarian fish oil (if you can’t find this ingredient, vegetable stock may be substituted)
- 10 soft burrito-sized tortillas
- Salt and pepper
- Fistful cilantro, chopped
- Pre-heat oven to 425 degrees. Prepare a baking sheet by lining it with parchment.
- To make the curry powder, place first 5 ingredients (all the seeds) into a dry skillet over medium-high heat. Toast the spices, shaking and stirring seeds often, until they start to pop and become fragrant. Remove from heat and grind into a fine powder. I used a coffee grinder for this, but you can use a mortar and pestle if needed. When ground, add all other curry ingredients and stir together to combine well. Set aside.
- Place chopped potatoes into a bowl with 1 tablespoon of the oil and a hearty sprinkling of curry powder, salt, and pepper. Toss to combine and coat potatoes well. Spread potatoes out onto parchment-lined baking sheet in a single layer. Place in the pre-heated oven and bake for 25 minutes, flipping once halfway through. Remove from oven and set aside.
- While potatoes are cooking, make the rest of the filling. Heat ½ tablespoon oil over medium heat in a large non-stick sauté pan or cast iron skillet. Add onions and carrots and sauté for 5 minutes, until starting to soften.
- Add bell pepper, cauliflower, garlic, ginger, and 2 tablespoons of the curry powder to the pan, stir so all ingredients are coated with the curry powder, and sauté for 3-4 minutes this way.
- To finish cooking the vegetables, add the vegetarian fish oil to the pan, stir, and cover. Cook, covered, for 5 minutes over medium heat. You may want to stir once or twice during this time to prevent any items from burning, but keep covered when not stirring.
- Turn off heat and add cooked potatoes to the pan with the rest of the vegetables. Combine well.
- To make burritos, fill each tortilla with ¾ cup – 1 cup of the filling, sprinkle with cilantro, and roll up.
*** Note: If you want to keep burritos warm while you eat an appetizer or finish any side dish preparations, you can place rolled burritos onto a baking sheet and into an oven heated to 200 degrees until ready to serve.