Mexican · 30 min
Cheesy Vegan Broccoli & Cashew Quinoa Burrito with Sun-dried Tomatoes
- 30 min
- 2–6 servings
- 650 kcal / serving
A hearty vegan burrito filled with broccoli, quinoa, and a creamy cashew sauce, wrapped in warm tortillas. It comes together quickly for weeknights with a satisfying mix of texture and flavor.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 fl ozalmond milk, unsweetened
- 1 crownbroccoli
- ⅓ cupcashews, roasted unsalted
- 1 stickcelery
- 2 clovesgarlic
- 2large flour tortillas
- ¼ cupnutritional yeast flakes
- ⅛ cuppumpkin seeds
- ⅓ cupquinoa
- 8sun-dried tomatoes, oil-packed
- ½ mediumyellow onion
- yellow onions
From the pantry: Dijon mustard, extra virgin olive oil, onion powder, salt, white wine vinegar
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · hand or regular blender · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · spatula · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 crownbroccoli
- 1 stickcelery
- 2 clovesgarlic
- ½ mediumyellow onion
- yellow onions
Dairy, eggs & chilled
- 4 fl ozalmond milk, unsweetened
Bakery & bread
- 2large flour tortillas
Pantry & dry goods
- ⅓ cupcashews, roasted unsalted
- ⅛ cuppumpkin seeds
- ⅓ cupquinoa
Sauces, oils & condiments
- 8sun-dried tomatoes, oil-packed
Spices & baking
- ¼ cupnutritional yeast flakes
6 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almond milk, unsweetened | 4 fl oz | 8 fl oz | 12 fl oz |
| broccoli | 1 crown | 2 crowns | 3 crowns |
| cashews, roasted unsalted | ⅓ cup | ⅔ cup | 1 cup |
| celery | 1 stick | 2 sticks | 3 sticks |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| large flour tortillas | 2 | 4 | 6 |
| nutritional yeast flakes | ¼ cup | ½ cup | ¾ cup |
| pumpkin seeds | ⅛ cup | ¼ cup | 0.375 cup |
| quinoa | ⅓ cup | ⅔ cup | 1 cup |
| sun-dried tomatoes, oil-packed | 8 | 16 | 24 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Soak the cashews in hot water for a few minutes to soften, then drain.
- Rinse and cook the quinoa in water until fluffy, then keep it off the heat covered for a few minutes.
- Sauté diced onions and minced garlic in a little oil until the onions are tender.
- Chop celery, broccoli, and sun-dried tomatoes, then add them to the skillet and cook until the broccoli is tender.
- Blend the soaked cashews with almond milk, nutritional yeast, Dijon, vinegar, salt, and onion powder until smooth; add water a little at a time to reach a thick sauce.
- Stir the cooked quinoa and pumpkin seeds into the vegetables, then fold in the cashew sauce.
- Warm the tortillas on a flat surface, distribute the filling between them, and roll up tightly, folding in the ends.
- Return the skillet or a grill pan to medium-high and cook the rolls, turning until the tortillas are crispy and golden.
- Slice the burritos on the diagonal and divide onto plates for serving.
Two tips
- Prep the cashews ahead by soaking them and refrigerate until ready to blend.
- If you have leftovers, reheat the filling in a skillet and add a splash of water to loosen the sauce before re-wrapping.
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 27 g
- Carbs
- 78 g
- Fat
- 28 g
- Fiber
- 12 g
- Sodium
- 563 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.