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
- 1/2 teaspoon salt
Cashew crema
- 1/2 cup soaked cashews
- 1/4 cup plant-based yogurt or sour cream
- Splash of plant milk
- Lime juice to taste
- Salt to taste
Fillings
- Chili Lime Seitan by @blackbird_foods
- Grilled 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
Preparation
Cook the seasoned rice with the specified spices.
Prepare the cashew crema by blending the ingredients.
Grill the multicolor peppers and onions until tender.
Prepare the other fillings as desired, such as heating the seitan and beans.
Lightly warm up each tortilla in the microwave for 20 seconds to soften for easier folding.
Layer the desired fillings in the middle of the tortilla.
Roll up tightly, tucking in the sides.
Heat the avocado oil in a cast iron skillet over medium heat.
Place the burrito seam side down in the pan and cook on low heat, rotating every 30-60 seconds until all sides are crispy and golden.
Top with cashew crema, guacamole, and/or salsa, and serve with remaining rice, baked tortilla chips, tomatoes, cilantro, jalapeños, and limes.
Notes
For the 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.
Cashew crema is made by blending 1/2 cup soaked cashews, 1/4 cup plant-based yogurt or sour cream, a splash of plant milk, lime juice, and salt to taste.
