Mealime recipe · lives on in MealPot
Cheesy Vegan Broccoli & Cashew Quinoa Burrito with Sun-dried Tomatoes
- 30 min
- 2–6 servings
- 650 kcal / serving
A hearty vegan burrito filled with broccoli, quinoa, and a creamy cashew sauce, wrapped in warm tortillas. It comes together quickly for weeknights with a satisfying mix of texture and flavor.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 fl ozalmond milk, unsweetened
- 1 crownbroccoli
- ⅓ cupcashews, roasted unsalted
- 1 stickcelery
- 2 clovesgarlic
- 2large flour tortillas
- ¼ cupnutritional yeast flakes
- ⅛ cuppumpkin seeds
- ⅓ cupquinoa
- 8sun-dried tomatoes, oil-packed
- ½ mediumyellow onion
- yellow onions
From the pantry: 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
Directions
- Soak the cashews in hot water for a few minutes to soften, then drain.
- Rinse and cook the quinoa in water until fluffy, then keep it off the heat covered for a few minutes.
- Sauté diced onions and minced garlic in a little oil until the onions are tender.
- Chop celery, broccoli, and sun-dried tomatoes, then add them to the skillet and cook until the broccoli is tender.
- Blend the soaked cashews with almond milk, nutritional yeast, Dijon, vinegar, salt, and onion powder until smooth; add water a little at a time to reach a thick sauce.
- Stir the cooked quinoa and pumpkin seeds into the vegetables, then fold in the cashew sauce.
- Warm the tortillas on a flat surface, distribute the filling between them, and roll up tightly, folding in the ends.
- Return the skillet or a grill pan to medium-high and cook the rolls, turning until the tortillas are crispy and golden.
- Slice the burritos on the diagonal and divide onto plates for serving.
Two tips
- Prep the cashews ahead by soaking them and refrigerate until ready to blend.
- If you have leftovers, reheat the filling in a skillet and add a splash of water to loosen the sauce before re-wrapping.
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 27 g
- Carbs
- 78 g
- Fat
- 28 g
- Fiber
- 12 g
- Sodium
- 563 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.