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Recipes » Main Dish » Lentil and Mushroom Burrito
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  • 4 whole grain tortillas
  • 8 oz mushrooms, diced
  • ½ red onion chopped
  • 3-4 cloves of chopped garlic
  • 1 Tbsp fresh rosemary chopped
  • 1 cup of cooked lentils
  • ¼ tsp crushed red pepper flakes
  • Tofu Cream Sauce

Tofu Cream Sauce

  • 14 oz package silken tofu
  • 2 Tbsp flax seed
  • ⅓ cup water
  • 1 lemon, juiced
  • 1 tsp dijon
  • ¼ tsp crushed red pepper flakes
  • Salt and pepper, to taste


  • 1. Preheat oven to 350 degrees F.
  • 2. Combine ingredients for tofu cream sauce in blender and blend until smooth. Set aside.
  • 3. In a pan over medium heat, sauté the onion for about 3-5 minutes. Then add the garlic, rosemary, mushrooms and stir. Let cook without stirring until mushrooms begin to brown. Once browning begins, stir and shut off the heat. Add lentils and 1/2 of the tofu cream sauce to the pan.
  • 4. Lay out the 4 tortillas. Divide the mushroom mixture evenly over the tortillas. Fold in the sides and roll like a burrito.
  • 5. Bake for 30 minutes.
  • 6. Remove from oven and dollop the remaining tofu cream sauce over the four burritos.

Cooking Tips

  • 1. Serve with fresh rosemary and sliced tomatoes.
  • 2. Substitute ⅓ Tbsp dried rosemary if you don’t have any fresh.

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