Vegetarian and Vegan Recipes – Burrito Lettuce Wraps with Carrot Fries:
One of the best things about the Mindful Chef recipe boxes is that they offer a good range of options for Vegetarian and Vegan cooks. Or, for families where one or two members of the family are following a veggie/vegan diet. Our contributor Simon is in just that situation so he took a couple of the boxes and picked vegan options each week. AND, despite not really doing much cooking himself normally he did a pretty good job of producing a vegan meal that he enjoyed himself but which also impressed his vegan partner.
Of the two vegan meals he tried, I’m sharing his and his partner’s favourite, the Burrito Lettuce Wraps with Carrot Fries. He also had a meatier option to try with his daughter each week and we were all impressed with the packaging used to keep the vegan food separate from the carnivorous option.
A Mindful Chef Vegetarian and Vegan recipe for Burrito Lettuce Wraps filled with spicy black beans and served with carrot fries
- 1 240g Can of black beans
- 1 Avocado
- 1 Lime
- 1 Romaine lettuce
- 2 Spring Onions
- 400 g Carrots
- 2 Tomatoes
- 2 tsp Chipotle Paste
- 80 g Red Rice
- 1 handful Fresh Coriander
- Olive Oil
Preheat the oven to 200C and boil a kettle
Rinse the rice and put it in a saucepan with 500ml of boiling water. Bring to a gentle simmer, cover and cook for 25 minutes. Drain the black beans and add to the saucepan with the rice. Simmer for five minutes longer, adding more water as necessary.
Meanwhile, peel and slice the carrots into long 'fries'. Place on a baking tray and toss with 2 tsp oil and a little salt. Put in the oven for 20-25 minutes, turning once after 10 minutes
Roughly chop the tomatoes, coriander and spring onions. Mix in a bowl with half of the lime juice
Peel and de-stone the avocado, roughly crush in a bowl with the remaining lime juice.
Drain the red rice and black beans. Season with salt and black pepper. Stir through the chipotle paste
Cut the root end off the lettuce and separate the leaves. Put two leaves per person on a plate and top each leaf with the red rice and black beans, then with tomato salsa and finally with the avocado.
Serve with the carrot fries to the side.
In many ways the Mindful Chef provides the perfect solution for those situations where someone in the family suddenly decides to become a vegan or a vegetarian. Most of the recipes can be prepared in 30 minutes – and they offer the opportunity to learn some new dishes and explore new flavours.
Like all the Mindful Chef recipes, the Vegan/Vegetarian options are gluten and dairy free. And, there’s a choice of four recipes each week – so plenty of variety for even the pickiest of eaters. You can mix and match the Vegetarian/Vegan meals with the four meat/fish recipes, so if your family happens to be a little ‘hybrid’ there’s the opportunity to make your life easy.
Im still impressed. The ingredients were all excellent quality, the recipes were healthy, gluten free and well balanced. And, nothing too complicated to make! It’s quite a challenge to create such an extensive range of vegan meals as those offered by the Mindful Chef – and a great resource, whether you simply want an easy way to cook vegan food home or whether you are looking to learn more recipes
If you’d like to try these recipes at home you can order meal boxes from The Mindful Chef online
And why not pin this post for later
Disclosure – I was provided with The Mindful Chef recipe boxes to review. This post contains affiliate links.