Cheesy Vegan Broccoli & Cashew Quinoa Burrito with Sun-dried Tomatoes
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 8 fl ozalmond milk, unsweetened
- 2 crownsbroccoli
- ⅔ cupcashews, roasted unsalted
- 2 stickscelery
- 4 clovesgarlic
- 4large flour tortillas
- ½ cupnutritional yeast flakes
- ¼ cuppumpkin seeds
- ⅔ cupquinoa
- 16sun-dried tomatoes, oil-packed
- 1 mediumyellow onion
- Dijon mustard
- extra virgin olive oil
- onion powder
- salt
- white wine vinegar
Cookware
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grill pan, outdoor grill, or skillet
- hand or regular blender
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- small saucepan
- spatula
- stirring spoon
- tongs
Per serving
- Calories
- 650
- Protein
- 27g
- Carbs
- 78g
- Fat
- 28g
- Fiber
- 12g
- Sodium
- 563mg
Method
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