Mushroom And Kale Burritos Recipe By Tasty Recipes

MUSHROOM AND KALE BURRITOS RECIPE BY TASTY

Steps:

• Heat a drizzle of olive oil in a large saucepan. Once the oil begins to shimmer, add the mushrooms and cook for 4-5 minutes, until most of their liquid has been released. Add a bit more olive oil, 1 clove of garlic, the paprika, 1 tablespoon soy sauce, and the liquid smoke and cook for 3-4 more minutes, until the mushrooms are golden brown. Season with salt and pepper to taste. Remove from pan and set aside.
• To the same pan, add another drizzle of olive oil and the onion. Cook for 3-4 minutes, until the onion is semi-translucent. Add the kale and vegetable broth. Cover and steam for 5 minutes, or until the kale has wilted by about 75 percent.
• Add another drizzle of olive oil, the remaining clove of garlic, red pepper flakes, remaining tablespoon of soy sauce, and pepper and cook for 2-3 minutes, until the garlic is fragrant.
• To assemble a burrito, add ½ of the brown rice, ½ of the kale mixture, and ½ of the mushrooms to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
• Enjoy!

MUSHROOM & KALE STEW RECIPE BY TASTY

Steps:

• Saute kale in a 10-inch pan in 2 tbsp of oil and 2 tbsp of water.
• Add mushrooms & spices. Cook till wilted.
• Add sweet potatoes and simmer 4-6 mins.
• Serve plain or with quinoa, rice or pasta.

SMOTHERED MUSHROOMS AND KALE

Steps:

• Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.

CAULIFLOWER WALNUT BURRITOS RECIPE BY TASTY

Steps:

• Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
• Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.
• Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant. Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
• To assemble a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
• Enjoy!