Veggie, Vegan & Gluten free

The rice in my vegan burritos is always the weakest component. The beans have depth from their broth, the vegetables have char and caramelization, the salsa has acidity and heat. The rice is just... bland. It dilutes everything rather than contributing. Is there a way to make the rice an actual flavor contributor rather than just a neutral filler?

I have tried nutritional yeast, a cashew-based cheese spread, and two commercial vegan cheese brands. The nutritional yeast does not melt. The cashew cheese spread works as a cold layer but does not melt in a hot burrito. The commercial cheeses melted somewhat but had an off flavor that was detectable. Is there a vegan option that actually melts properly in a hot burrito?

I have been making vegan burritos for a few months and they are technically complete — beans, rice, vegetables, good salsa — but they do not feel satisfying in the same way as a burrito with meat and dairy. I can eat one and feel full but not satisfied. What is the element that makes the difference between a vegan burrito that is technically good and one that actually feels like a complete meal?

Chile verde is my favorite thing and my partner is vegetarian. I have tried a couple of versions with seitan and mushrooms but neither got the richness or the texture I was looking for. The broth felt thin compared to pork-based chile verde. Is there a vegetarian approach to chile verde that does not feel like a compromise?

I eat plant-based for health reasons and protein is important to me. Every time I try to build a high-protein vegan burrito it ends up feeling constructed — too much visible hemp powder, the tempeh texture is jarring, the nutritional yeast is detectable. Is there a way to build meaningful protein into a vegan burrito where the protein sources feel like natural food rather than supplements?

I am trying to make a vegan version of a carnitas-style burrito where the protein has that shredded, slightly crispy-edged texture. Everything I have tried either stays too firm or too soft and nothing gets the pull-apart quality that makes carnitas work. Has anyone found a plant-based ingredient that gets genuinely close to the carnitas texture?

Every cashew based one I have made is fine cold and breaks the moment it meets anything hot. Ends up grainy and separated and looking like a mistake. Has anyone got one that survives contact with a warm filling?