Cheesy Vegan Broccoli & Cashew Quinoa Burrito with Sun-dried Tomatoes

[Sincerely-Food-Chef]

Ingredients

• 8 fl oz almond milk, unsweetened
• 2 crowns broccoli
• ⅔ cup cashews, roasted unsalted
• 2 sticks celery
• 4 cloves garlic
• 4 large flour tortillas
• ½ cup nutritional yeast flakes
• ¼ cup pumpkin seeds
• ⅔ cup quinoa
• 16 sun-dried tomatoes, oil-packed
• 1 medium yellow onion
• Dijon mustard
• extra virgin olive oil
• onion powder
• salt
• white wine vinegar

Instructions

1. Boil water in a kettle. (If you do not have a kettle, boil water in a saucepan, starting with hot tap water.) In a small bowl, pour boiling water over cashews and set aside to soak.
   • 1 ⅓ cup water
   • ⅔ cup cashews, roasted unsalted
2. In a small saucepan, combine quinoa and water. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
   • ⅔ cup quinoa
   • 1 ⅓ cup water
3. Meanwhile, peel and small dice onion. Peel and mince garlic.
   • 1 medium yellow onion
   • 2 cloves garlic
4. Preheat a large skillet over medium heat. Add oil and swirl to coat the bottom.
   • 4 tsp extra virgin olive oil
5. Add onions and garlic to the skillet and sauté until the onions are tender, about 5 minutes.
6. Meanwhile, wash, dry, and medium dice celery and broccoli.
   • 2 sticks celery
   • 2 crowns broccoli
7. Roughly chop the sun-dried tomatoes.
   • 16 sun-dried tomatoes, oil-packed
8. Increase the heat to medium-high and add the celery, broccoli, and sun-dried tomatoes to the skillet. Sauté until broccoli is tender, about 8 minutes.
9. Drain the cashews and transfer them to a blender.
10. Peel garlic. Add to the blender along with almond milk, nutritional yeast, Dijon, vinegar, salt, and onion powder. Blend until smooth; add water, 1 tbsp at a time, if needed, to make a thick sauce.
    • 2 cloves garlic
    • 8 fl oz (1 cup) almond milk, unsweetened
    • ½ cup nutritional yeast flakes
    • 4 tsp Dijon mustard
    • 4 tsp white wine vinegar
    • 1 tsp salt
    • ½ tsp onion powder
11. Add the cooked quinoa, pumpkin seeds, and sauce to the vegetables in the skillet and stir to combine.
    • ¼ cup pumpkin seeds
12. Lay the tortillas on a flat surface and divide vegetable mixture between them. Roll tightly to close, folding in the ends.
    • 4 large flour tortillas
13. Return the skillet or a grill pan to medium-high heat.
14. Working in batches if necessary, place wraps on the grill and flip every 1-2 minutes, until tortilla is crispy and golden.
15. To serve, cut wraps on an angle and divide between plates. Enjoy!