Recipe by That is Dr House to you
From Moosewood Celebrates creator Choklay Lhamo The recipe uses Tibetan dumpling ingredients with a different package Burritos
Top Review by marta
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.
- 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
Directions See How It's Made
- 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.