Zesty Carrot Burritos
When my mom was still with us, we would sometimes go to this restaurant in Evanston, Illinois called Prairie Joe’s, which was a place where I could get a vegan meal. It was a very cute, quirky place that had an item (I am not sure of the official name) that was a carrot burrito, filled to bursting with, you guessed it, thin strips of marinated carrots. I don’t know what to say but it was indescribably delicious. There was a thin layer of hummus over a toasted flour tortilla, too, but the star of the show were these thin, noodle-like carrots that were seasoned to perfection.
I was in Evanston last week and thinking about those burritos. Prairie Joe’s has long since closed but I had a nostalgia for recreating that taste memory. I think I got darn close! The flavor and texture was on point. I’m going to keep experimenting with other flavor profiles, because why not make a Thai version, a Mexican version, etc.?
It is your choice as to how to prepare your burrito – just carrots in a tortilla is fine! – but I added the hummus I remember as well as other veggies and seasonings. On mine, in addition to the carrots and hummus, I added harissa, romaine lettuce, red onions, vegan feta and tahini-yogurt sauce. It was so juicy, flavorful and fun to re-live.
1 pound carrots, peeled and *shaved into thin strips
2 teaspoons extra virgin olive oil
2 teaspoons low-sodium tamari or soy sauce
1 teaspoon apple cider vinegar or fresh lemon juice
1/2 tablespoon garlic granules
1/2 tablespoon ground cumin
1/2 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon fresh ground pepper
½ teaspoon crushed red pepper flakes
Combine everything in a large bowl and stir with a fork to make sure everything is coated. Put in a covered container in the refrigerator for a few hours or up to overnight. Stir the carrots occasionally with a fork or shake the bowl with the lid on to distribute the marinade. When ready, serve as you like!
* I don’t recommend using a box grater for the carrots. The thing that really makes this is the long thin strands and also that it’s juicy. I think the box greater or even a food processor would dry it out. If you have a vegetable peeler, those would be thicker pieces of carrot, but it would be a better texture, I think. Any julienne peeler would work but I recently bought this one and it’s perfect.
I was in Evanston last week and thinking about those burritos. Prairie Joe’s has long since closed but I had a nostalgia for recreating that taste memory. I think I got darn close! The flavor and texture was on point. I’m going to keep experimenting with other flavor profiles, because why not make a Thai version, a Mexican version, etc.?
It is your choice as to how to prepare your burrito – just carrots in a tortilla is fine! – but I added the hummus I remember as well as other veggies and seasonings. On mine, in addition to the carrots and hummus, I added harissa, romaine lettuce, red onions, vegan feta and tahini-yogurt sauce. It was so juicy, flavorful and fun to re-live.
1 pound carrots, peeled and *shaved into thin strips
2 teaspoons extra virgin olive oil
2 teaspoons low-sodium tamari or soy sauce
1 teaspoon apple cider vinegar or fresh lemon juice
1/2 tablespoon garlic granules
1/2 tablespoon ground cumin
1/2 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon fresh ground pepper
½ teaspoon crushed red pepper flakes
Combine everything in a large bowl and stir with a fork to make sure everything is coated. Put in a covered container in the refrigerator for a few hours or up to overnight. Stir the carrots occasionally with a fork or shake the bowl with the lid on to distribute the marinade. When ready, serve as you like!
* I don’t recommend using a box grater for the carrots. The thing that really makes this is the long thin strands and also that it’s juicy. I think the box greater or even a food processor would dry it out. If you have a vegetable peeler, those would be thicker pieces of carrot, but it would be a better texture, I think. Any julienne peeler would work but I recently bought this one and it’s perfect.
Recipe, Vegan, Carrots, Zesty, Burrito, Wrap, Lunch, Entree, Summer