Wednesday, March 24, 2010

Bobbys Famous Burritos Vegan Style

So Lonny’s Dad makes these AMAZING burritos! The recipe makes 20, the goal is always to freeze half but it never works out that way because they are so darn good they never make it to the freezer!

We revamped the recipe vegan style and could not believe how yummy they were!

Here is the recipe, the original and in parenthesis what we used to make them Vegan. Enjoy!

Bobby's Burritos
Makes 20

2 lbs hamburger (2 lbs gimmie lean hamburger meat)
2 lbs sharp cheddar cheese grated ( vegan cheese cheddar or monterey jack or leave the cheese out)
40.5 oz refried beans (vegetarian refried beans)
1 large and 1 small can cream of mushroom (we made fresh cream mushroom soup, recipe below)
7 oz can diced green chilies
20 large flour tortillas
1/2 cup diced onion
1 tablespoon butter (earth balance)
small bottle of taco sauce

Brown the hamburger and add diced onions
In a separate pan warm up the beans, add a little water to thin them out.
In a separate pan warm the cream of mushroom soup, add chilies and a little water to thin.

Warm the tortillas in the microwave for 10-15 seconds each.
Fill tortillas with hamburger, cheese, beans and a spoonful of mushroom soup and close up the burrito.

Melt a tablespoon of butter in a skillet; brown both sides of the burrito.

Mix in taco sauce to the remaining mushroom soup.
Serve burritos hot with a couple spoonfuls of mushroom soup on top and enjoy!

Vegan Cream of Mushroom Soup
(we found this on

3/4 pound fresh mushrooms, sliced
1/2 small onion, diced
2 cloves garlic, minced
1 tbsp vegan margarine (earth balance)
3 cups vegetable broth
2 tbsp flour
1 cup vegan non-dairy sour cream substitute (tofutti sour cream)
1 cup soy milk (almond or hemp milk will also work)
salt and pepper to taste

In a large pot sauté the mushrooms, onions and garlic in vegan margarine for 3 - 5 minutes, until onions are soft.
Reduce heat to medium low and add the vegetable broth. Cover and simmer for at least 45 minutes.
Add the flour, non-dairy sour cream and soy milk, stirring well to combine. Allow to simmer another 20 - 30 minutes, or until soup has thickened. Season generously with salt and pepper before serving.

Addy loved them and Toby was just waiting for even the smallest bit to drop on the floor!

1 comment:

  1. I am so impressed that you made your own cream of mushroom soup!