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!
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 About.com)
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!