Fresh and full of flavour, our juniper berry sauerkraut burrito verde is a taste of summer. Inspired by the Mexican origins of the co-founder of Tout cru! this vegan burrito is original and very colourful.

Burrito verde and sauerkraut with juniper berries

Name: Burrito verde et choucroute aux baies de genièvre
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8
Cuisine: main course / burrito / sauerkraut
Ingredients: 250 ml (1 tasse) de coriandre effeuillée; 250 ml (1 tasse) de jeunes épinards; 3 oignons verts en tronçons; 1 jalapeno épépiné, haché grossièrement; 1 gousse d’ail hachée; 60 ml (1/4 tasse) d’eau; 2,5 ml (1/2 c.à thé) de sel; 500 ml (2 tasses) de riz à grains longs, cuit et refroidi; 400g d’haché végétale VEGEAT ou viande hachée si désiré; 45 ml (3 c.à soupe) d’huile végétale; 2 gousses d’ail hachées; 10 ml (2 c.à thé) de cumin moulu; 10 ml (2 c.à thé) d’origan séché; 5 ml (1 c.à thé) de chipotle moulu; 45 ml (3 c.à soupe) de raisins secs gonflés dans l’eau tiède; 398 ml (1 petite conserve) de haricots noirs égouttés, rincés; 8 grands tortillas de blé; 310 ml (1 1/4 tasse ) de choucroute TOUT CRU aux baies de genièvre; 2 tomates bien mûres, en dés; 1 avocat tranché finement; 1/2 oignon rouge tranché finement; 250 ml (1 tasse) de fromage style cheddar végétalien, râpé; Sauce piquante bio Lupita Tout Cru au goût

Rated 5 stars by 1 user

Portions

Preparation time

45 minutes Minutes

Cooking time

45 minutes Minutes

Tout cru!

Image ofBurrito verde and juniper berry sauerkraut

Ingredients

Rice verde

250 ml (1 cup) cilantro, leaves removed
250 ml (1 cup) baby spinach
3 green onions, cut into chunks
1 jalapeno seeded, coarsely chopped
1 clove of garlic, chopped
60 ml (1/4 cup) water
2.5 ml (1/2 tsp) salt
500 ml (2 cups) long grain rice, cooked and cooled

Meatlessness

400g VEGEAT vegetable mince or minced meat if desired
45 ml (3 tbsp) vegetable oil
2 cloves of garlic, chopped
10 ml (2 tsp) ground cumin
10 ml (2 tsp) dried oregano
5 ml (1 tsp) ground chipotle
45 ml (3 tablespoons) sultanas swollen in warm water
398 ml (1 small can) drained black beans, rinsed

Fittings and assembly

8 large wheat tortillas
310 ml (1 1/4 cups) ALL CRUDE sauerkraut with juniper berries
2 ripe tomatoes, diced
1 avocado, thinly sliced
1/2 red onion, thinly sliced
250 ml (1 cup) vegan cheddar cheese, grated
Lupita Organic Hot Sauce Raw to taste

Steps

In a food processor or blender, puree the cilantro, spinach, green onions, jalapeno, garlic, water and salt. Stir this mixture into the cooled rice and set aside.
In the meantime, in a large pan heated over medium heat, break up the vegetable meat with a wooden spoon in the oil. Shred the meat as finely as possible. Add the garlic, spices and raisins and cook for about 3 minutes. Season to taste and add the canned beans. Mix and remove from the heat, let cool.
Place a tortilla on the counter in front of you. In the bottom third, layer 3 tablespoons of rice verde and vegetable meat, add about 2 tablespoons of sauerkraut and a little of each of the other ingredients on top. Roll the bottom of the tortilla over the filling, fold both sides towards the centre and continue to roll the tortilla as for sushi. Repeat for the remaining tortillas.
Preheat a ridged or unridged pan over medium heat and cook the tortillas for a few minutes on each side. Can be eaten hot or cold as you like.