Vegan Chimichanga with Seitan Filling

1. Cook the seasoned rice by preparing 1 cup of white rice with 1/2 teaspoon each of paprika, smoked paprika, cumin, oregano, onion powder, garlic powder, and salt according to package instructions.

2. Make the cashew crema 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 until smooth and creamy.

3. Grill the multicolor peppers and onions until tender and slightly charred.

4. Lightly warm up a tortilla for 20 seconds in the microwave to soften it for easier folding.

5. Layer the desired fillings in the middle of the tortilla, including seasoned rice, Chili Lime Seitan, grilled peppers and onions, mixed beans, and corn.

6. Roll up the tortilla tightly, making sure to tuck in the sides to seal it.

7. Heat avocado oil in a cast iron skillet over low heat once the skillet is hot, then place the burrito seam side down and rotate every 30-60 seconds until all sides are crispy and golden.

8. Top the chimichanga with cashew crema, avocado or guacamole, and salsa before serving.

9. Enjoy with accompaniments such as remaining rice, baked tortilla chips, tomatoes, cilantro, jalapeños, and limes.

Notes

1. Chili Lime Seitan can be purchased from @blackbird_foods or substituted with other plant-based proteins.

2. Adjust the amounts of fillings, toppings, and seasonings to personal taste for flexibility in preparation.