Vegan Chimichanga with Seitan and Peppers
Ingredients
- 2 large flour tortillas (burrito size)
- 1-2 tbsp avocado oil
Fillings
- Seasoned rice
- Chili Lime Seitan by @blackbird_foods
- Multicolor peppers and onions
- Mixed beans
- Corn
Toppings
- Cashew crema
- Avocado or guacamole
- Salsa (red or green)
Accompaniments
- Remaining seasoned rice
- Baked tortilla chips
- Tomatoes
- Cilantro
- Jalapeños
- Limes
Seasoned rice components
- 1 cup white rice
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt
Cashew crema components
- 1/2 cup soaked cashews
- 1/4 cup plant-based yogurt or sour cream
- Splash of plant milk
- Lime juice
- Salt
Preparation
Lightly warm up tortilla for 20 seconds in the microwave to soften for easier folding, then layer desired fillings in the middle.
Roll up tightly and tuck in the sides.
Heat oil in a cast iron skillet and place burrito seam side down into the pan.
Use low heat once the skillet is hot and rotate every 30-60 seconds until all sides are crispy and golden.
Top with crema, guacamole and/or salsa, and enjoy.
Prepare seasoned rice
Cook 1 cup of white rice with 1/2 teaspoon each of paprika, smoked paprika, cumin, oregano, onion powder, garlic powder, and salt.
Prepare cashew crema
Blend 1/2 cup soaked cashews with 1/4 cup plant-based yogurt or sour cream, a splash of plant milk, lime juice, and salt until smooth.
Prepare vegetables
Grill multicolor peppers and onions until tender.
Notes
Adjust fillings and toppings based on preference for a customized chimichanga.
Serve with remaining rice, baked tortilla chips, tomatoes, cilantro, jalapeños, and limes for a complete meal.
