Vegan Chimichanga with Seitan Filling
Ingredients
- 2 large flour tortillas (burrito size)
- 1-2 tablespoons avocado oil
Fillings
- Seasoned rice
- Chili Lime Seitan
- Grilled multicolor peppers and onions
- Mixed beans
- Corn
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
Cashew crema
- 1/2 cup soaked cashews
- 1/4 cup plant-based yogurt or sour cream
- splash of plant milk
- lime juice
- salt
Toppings
- Avocado or guacamole
- Salsa (red or green)
Served with
- Baked tortilla chips
- Tomatoes
- Cilantro
- Jalapeños
- Limes
Preparation
Lightly warm up tortilla for 20 seconds in the microwave to soften for easier folding.
Layer desired fillings in the middle of the tortilla.
Roll up tightly and tuck in the sides.
Heat oil in a cast iron skillet.
Place burrito seam side down into the pan and use low heat, rotating every 30-60 seconds until all sides are crispy and golden.
Top with cashew crema, guacamole, and/or salsa, and enjoy.
Preparing 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.
Preparing 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.
Preparing grilled vegetables
Grill multicolor peppers and onions until softened.
Notes
This dish serves 2 and is inspired by Alex from @plantbased.traveler.
Served with remaining rice, baked tortilla chips, tomatoes, cilantro, jalapeños, and limes for additional sides.
