Prep 45 mins
Cook 15 mins
From Moosewood Celebrates creator Choklay Lhamo The recipe uses Tibetan dumpling ingredients with a different package Burritos
- 2 cups thin sliced onions
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 3 tablespoons fresh gingerroot, grated
- 1 teaspoon salt
- 4 cups shredded cabbage
- 2 teaspoons asian chili paste, to taste
- 2 cups peeled grated carrots
- 1 1⁄2 cups seitan
- 1 teaspoon dark sesame oil
- 6 flour tortillas
- Cut the Seitan into strips 1 by 1/2 inch.
- Preheat oven to 350°F Grease a 8 inch baking dish.
- Saute the onions until just soft [for about 5 minutes.] Add garlic, ginger and salt and cook for a minute or two more. Add the cabbage and cook until the cabbage is limp. Stir frequently.
- Now add the chili paste, carrots and seitan. Cook until vegetables soft and brown [about 10 minutes] If needed add water or broth to preent sticking. When you finish sprinkle the sesame oil over the vegetables and remove from heat.
- Divide filling and place in tortillas. Roll and place seam down in baking dish. Cover tightly with foil and bake for 15 minutes or until hot. Serve ASAP.
These were delicious. However, I didn't use seitan--I used "Give me lean sausage syle" for the protein (this is a soy concentrate product). And I agree with the other comment that soy sauce dip adds to the flavors.
There was more prep involved than I usually like. Thank goodness for my food processor. The only change I made in the preparation was using ginger paste rather than fresh ginger, out of sheer laziness. I had smaller tortillas, so the recipe made about 10 burritos. I used sambal oelek for the chili paste, and the result was quite spicy. Essentially this was like mu-shu. I found a little splash of soy sauce was a good addition, though my family ate the burritos as-is. Good recipe for a change of pace.