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Wrap It Up: 3 Irresistible Vegan Burritos with Custom Spice and Flavor

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  Here’s a set of three delicious vegan burrito recipes — each using a different ready-made vegan wrap — and each offering different options for spiciness (mild, medium, or hot, depending on your taste).   🌯 1. Smoky Sweet Potato  & Black Bean Burrito Wrap : Spinach Tortilla (green, vegan, store-bought) Filling: - 1 cup roasted sweet potatoes, cubed - ¾ cup canned black beans, rinsed and drained - ½ cup corn kernels (fresh or frozen) - ¼ cup red onion, finely diced - ¼ cup cilantro, chopped - 1 tablespoon lime juice - ½ teaspoon smoked paprika - Salt and pepper, to taste Heat options: - Mild: Add a few drops of mild chipotle mayo (vegan) or omit spice entirely. - Medium : Add a few dashes of your favorite medium-heat taco sauce or a sprinkle of chipotle powder. - Hot : Mix in diced jalapeños or a spoonful of spicy chipotle adobo sauce. Assembly: Layer sweet potatoes, black beans, corn, red onion, and cilantro onto the spinach wrap. Drizzle with lime juice and chose...

Vegan Potato Chickpea Stew

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This lovely Indian Vegan Chickpea Stew makes 4 generous servings and takes only 30 minutes to prepare once you have all the supplies in order.  Delicious spiced vegetables simmered in a savory gravy with spinach and raisins.  Toasted cashews and fresh lemon add crunch and zest! Vegan Potato Chickpea Stew Ingredients 1 Tbsp Vegetable Oil 2 Carrots, cut into bite-sized pieces 2 Yukon Gold Potatoes, peeled, sliced in to 1/2" OR use Sweet Potatoes (same cut)  1 Tbsp Garam Masala * 1 tsp. Cumin 1 Tbsp. chopped Garlic (about 2 cloves) 1/2 Cup Chopped Yellow Onion 1 1/2 Cups Vegetable Broth 1 (14 oz) can of Chickpeas (or 2 cups cooked and drained) 4 Tbsp. Raisins 1/3 Cup Cashew Pieces 3 Cups Spinach Leaves 1/4 Cup Cilantro Leaves, chopped 1 Tbsp. freshly-squeezed Lemon Juice *Click to go to Recipe for HomeMade Garam Masala METHOD Heat the vegetable oil in a large skillet over medium-high heat.  Once the oil is simmering, add the carrots, p...