Let the Heura pieces or any other plant-based chicken marinate in a can of beer for about 1 and a half to 2 hours; obviously, the longer they marinate, the more flavor they absorb. Then cook them in a pan over high heat with a drizzle of oil, a pinch of salt, a tablespoon of the same beer, and a tablespoon of soy sauce. They should be nice and crispy.
For the mayonnaise: Pour all the ingredients (soy milk, seed oil, olive oil, kala namak salt, apple cider vinegar) into a tall glass and blend with an immersion blender. Do it slowly, incorporating air little by little, without blending everything at once, with movements going from bottom to top.
Now assemble the burrito with saffron vegan mayonnaise, plant-based chicken pieces, and you can add fresh cherry tomatoes and baby spinach, or any other vegetables you fancy! This burrito is perfect as a snack, lunch, or dinner and never gets boring!
Messico
