This vegan burrito provides a flavorful, vegetable-rich option that packs a ton of flavor.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 large collard greens</li>
<li> low-sodium soy sauce</li>
<li> Dressing:*</li>
<li>1/2 lemon or lime</li>
<li>1/2 cup cashews</li>
<li>1 garlic clove</li>
<li>1 tsp chipotle powder</li>
<li>1 tsp all-purpose seasoning (vegan) or nutritional yeast</li>
<li>1/4 cup water</li>
<li> Filling:</li>
<li>1/2 zucchini</li>
<li>1 portobello mushroom</li>
<li>1/2 bell pepper</li>
<li>1/2 carrot</li>
<li>3 Tbsp pico de gallo**</li>
<li>1/4 cup purple cabbage</li>
<li>1 avocado</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>*This will make a few servings of dressing. If you have any left over, use it as a salad dressing or dip for veggies, or store tightly sealed in the fridge for future burritos.**To make fresh pico de gallo, mix chopped tomatoes, onion, cilantro, and Serrano pepper with a splash of lime juice.
<li>Slice or dice vegetables to make filling. Cut avocado into small chunks or mash it up.</li>
<li>Place a few tablespoons of filling plus dressing onto collard green, splash on soy sauce, and roll like a burrito.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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