Mushroom Banh Mi Burritos
Last year I shared a recipe for Tofu Banh Mi Bowls with Spicy Pickles and it quickly became one of our most popular posts. Even today it’s still a favorite meal for us, which is why I decided to fuse it with my current burrito/wrap obsession to make mushroom banh mi burritos!
I’ve been getting requests for a vegan banh mi recipe that doesn’t rely on tofu, so for today’s variation I marinated large, sliced portobello mushrooms in a simple mixture of soy sauce, fresh lime juice, garlic, and toasted sesame oil. I love mushrooms so much, and they’re especially great here because they add an almost meaty texture.
This recipe has a few components, but don’t be deterred by the longer than usual ingredient list. Each is speedy and straightforward, and the end result is 100% worth the extra bit of assembly time. With every wonderful bite you get flavorful portobello mushrooms, spicy and vinegar-y pickles, chewy tortilla, creamy avocado slices, fresh cilantro leaves, and crave-worthy sriracha mayo + lime juice dressing.
For a gluten-free banh mi burrito option, use large collard green leaves (trim off the thick part of the stem), then fold and roll as you would a flour tortilla. I like to use chewy short-grain brown rice when I make my filling, but quinoa is another great option, especially because it adds a nice protein boost.
Mushroom Banh Mi Burritos
Mushroom Banh Mi Burritos
Serves: 4
Prep Time: 1 hour
Cook Time: 5 mins
Total Time: 1 hour 5 mins
Easy vegan banh mi burritos made with marinated portobello mushrooms and quick, homemade pickles! Replace the flour tortillas with de-stemmed collard green leaves to make this recipe gluten-free.
Cuisine: Gluten Free, Vegan Servings: 4
Prep Time: 1 hour Cook Time: 5 mins Total Time: 1 hour 5 mins
Easy vegan banh mi burritos made with marinated portobello mushrooms and quick, homemade pickles! Replace the flour tortillas with de-stemmed collard green leaves to make this recipe gluten-free.
Instructions
- Make the pickles: Add all of the pickle ingredients to a medium jar, close the lid tightly, and shake to combine. If the vegetables aren't completely submerged in the vinegar, add just enough water to cover them. Refrigerate for 1 hour.
- Prepare the mushrooms: In a shallow dish, combine the soy sauce, lime juice, sesame oil, and garlic. Add the sliced mushrooms to the marinade, tossing to coat all sides. Cover and refrigerate for 30 minutes.
- Heat a non-stick skillet over medium heat. Once the pan is hot, add a small pour of sesame oil and cook the mushrooms for about 1 minute on each side, until browned. Discard or save the leftover marinade for later. Remove the pan from the heat.
- Assemble the burritos: For each burrito, take one warm tortilla and add 1/2 cup rice or quinoa followed by a layer of mushrooms down the middle. Pack a small amount of pickled vegetables next to the mushrooms and a couple slices of avocado. Scatter some scallions and cilantro leaves on top. Finish with a drizzle of spicy mayo and a squeeze of fresh lime juice. Enjoy immediately.
Notes [1]
To make this recipe gluten-free and/or lower carb, replace the flour tortillas with de-stemmed collard green leaves.
Copyright © 2022 Amanda Maguire for Pickles & Honey
