Vegan Chimichanga with Seitan and Vegetables
Ingredients
- 2 large flour tortillas (burrito size)
- 1-2 tablespoons avocado oil
Seasoned rice
- 1 cup white rice
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt to taste
Cashew crema
- 1/2 cup soaked cashews
- 1/4 cup plant-based yogurt
- splash of plant milk
- lime juice to taste
- salt to taste
Fillings
- Chili Lime Seitan
- grilled multicolor peppers and onions
- mixed beans
- corn
Toppings and accompaniments
- avocado or guacamole
- salsa (red or green)
- baked tortilla chips
- tomatoes
- cilantro
- jalapeños
- limes
Preparation
Prepare seasoned rice
Cook 1 cup 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, 1/4 cup plant-based yogurt, a splash of plant milk, lime juice, and salt until smooth.
Assemble and cook
Lightly warm up a tortilla for 20 seconds in the microwave to soften it for easier folding.
Layer the desired fillings in the middle of the tortilla.
Roll up tightly and tuck in the sides.
Heat the avocado oil in a cast iron skillet over low heat once hot.
Place the burrito seam side down in the pan and rotate every 30-60 seconds until all sides are crispy and golden.
Top with cashew crema, guacamole or avocado, and salsa.
Serve with remaining rice, baked tortilla chips, tomatoes, cilantro, jalapeños, and limes.
Notes
Chili Lime Seitan can be purchased or prepared separately as per preference.
Grilled peppers and onions can be made by sautéing or grilling them beforehand.
