This vegan burrito provides a flavorful, vegetable-rich option that packs a ton of flavor.


  • 2 large collard greens
  • low-sodium soy sauce
  • Dressing:*
  • 1/2 lemon or lime
  • 1/2 cup cashews
  • 1 garlic clove
  • 1 tsp chipotle powder
  • 1 tsp all-purpose seasoning (vegan) or nutritional yeast
  • 1/4 cup water
  • Filling:
  • 1/2 zucchini
  • 1 portobello mushroom
  • 1/2 bell pepper
  • 1/2 carrot
  • 3 Tbsp pico de gallo**
  • 1/4 cup purple cabbage
  • 1 avocado


  1. *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.
  2. Juice lemon or lime; blend with other dressing ingredients.
  3. Slice or dice vegetables to make filling. Cut avocado into small chunks or mash it up.
  4. Place a few tablespoons of filling plus dressing onto collard green, splash on soy sauce, and roll like a burrito.
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