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Recipe By plantbased.traveler :
Chimichanga (2 servings)
2 giant flour tortillas (burrito dimension)
1-2 tbsp avocado oil
Seasoned rice* (see notes)
Chili Lime Seitan
Grilled multicolor peppers and onions
Avocado / Guacamole
Salsa (purple or inexperienced)
Remaining rice, Baked tortilla chips,
Tomatoes, Cilantro, Jalapeños, Limes
Calmly heat up tortilla for 20 seconds within the microwave (to melt for simpler folding), then layer desired fillings within the center.
Roll up tightly, and don’t overlook to tuck within the sides.
Warmth oil in a forged iron skillet, and place burrito seam aspect down into the pan. Use low warmth (as soon as the skillet is scorching!) and rotate each 30-60 seconds till all sides are crispy and golden.
Prime with crema, guacamole and/or salsa, and revel in!
*For the seasoned rice I prepare dinner 1 cup of white rice with 1/2 tsp every of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.
** Cashew crema made with 1/2 cup soaked cashews, 1/four cup plant primarily based yogurt or bitter cream, a splash of plant milk, lime juice, salt.