This spicy recipe is a remix to one of my walnut recipes from last year, but we are slapping it in a burrito this time. Adding bulgogi-style walnuts to a burrito was inspired by one of my favorite restaurants. I could not wait to try this burrito Turnip Vegan style, which was on point. Strait Fire!!!!
Find the full recipe on my Discord channel today, and I will be added this to my webpage in the next few days.
2 1/2 cups Walnuts
1/3 cup brown sugar, lightly packed
1/4 cup soy sauce or liquid aminos
1 Tbsp sesame oil
1 Tbsp grapeseed oil
1 cup of chopped onions
3 cloves garlic, minced
2 Tbsp chopped ginger
2 tsp dried red chili flakes
1/4 tsp ground black pepper
1 tsp sesame seeds
Salt to taste (Does not need much salt at all)
Roasted Shishito Pepper or Sauce of choice (I will share this recipe soon)
Step 1. Add 2 1/2 cups soaked in water walnuts. (Soak for 2- 4 hours) (Soak overnight in the refrigerator for softer walnuts)
Step 2. Add soaked walnuts and 1 tbsp of grapeseed oil to the food processor and blend until you have small crumbles.
Step 3. Sauté onions and garlic until they are brown.
Step 4. Add walnut crumbles and cook for 4-5 minutes.
Step 5. Add brown sugar, soy sauce, sesame oil, chopped ginger, dried red chili flakes, ground black pepper, and salt. Cook for about 5 - 7 minutes on medium.
Step 6. Build your burrito with rice, chopped carrots, cucumbers, spicy walnut meat, sauce, and sesame seeds. Toast the burrito and enjoy!!!