Veggie Burritos with Peanut Sauce
Peanut Sauce:
6 Tbsp Peanut Butter
1 Tbsp Olive Oil
9 tbsp vegetarian broth
1 Tbsp GF Tamari
1 Tbsp sugar (or lesser amounts of liquid sweetener)
8 tsp rice vinegar
2 tsp toasted sesame oil
1 tsp cayenne pepper
8 Tbsp (or more) minced green onion
4 Tbsp parsley or cilantro

1 Tbsp olive oil
1 lg onion, chopped
2 lg garlic, pressed
1 zucchini, thinly sliced
handful of green beans, chopped
1/2 block of firm tofu, pressed and diced
1/2 green bell pepper diced
1/2 red bell pepper diced
1/4 pound mushrooms, thinly sliced
1 carrot, shredded
10 oz frozen corn, thawed
2 cups cooked brown rice
6 lg GF tortillas (Food for Life brown rice or Tortilla Factory Teff)OR homemade savory crepes

Sauce: Mix the peanut butter and oil in a food processor or blender. Add the remaining sauce ingredients, and process until blended.

Filling: In a large skillet, heat the oil over medium/medium-high heat and saute the onions. Add garlic and mushrooms. Add zucchini and saute until flavors are mixed and mushrooms are soft. Add peppers and carrot, until slightly limp. Add the corn and brown rice and heat through. Mix in 1 cup (or more) of the peanut sauce and heat through. To serve, spread some peanut sauce on a tortilla, add some of the veggie and rice mixture, and roll up.

I found a version of this recipe on a thread on the Vegan Lunch Box about Sneaking veggies into food. Since I don’t like many of the veggies in the tortilla but the peanut sauce adds a lot of flavor, I thought I would try it. :) I lightened it considerably by cutting down on the (obscene) amount of oil and soy sauce in the original recipe, substituting vegetable broth instead. I also added more veggies and tofu and decreased the amount of rice. Enjoy!