Dinner
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Dinner
Curry Cauliflower Burrito
Official SWEET EARTH® FOODS
Curry Cauliflower Burrito
Level
Easy
Prep
15 min
Cook
30 min
Servings
Makes 4 servings
A FUSION OF INDIAN FLAVORS. Recipe by Jackie at veganyackattack.com
• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.
• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.
INGREDIENTS
- ●2 cups cauliflower florets, chopped into bite-sized pieces
- ●1 1/2 cups chopped zucchini
- ●1 cup chopped carrots
- ●1 cup chopped red onion
- ●1 tablespoon sliced fresh jalapeños (optional)
- ●1 tablespoon olive oil or sunflower oil
- ●2 teaspoons yellow curry powder
- ●1/2 teaspoon salt
- ●1 package (8 ounces) SWEET EARTH Enlightened Foods Traditional Seitan Strips, diced
- ●1 cup uncooked brown basmati rice, rinsed
- ●2 1/4 cups water
- ●1/4 teaspoon salt
- ●1 tablespoon lime juice
- ●1 tablespoon minced fresh cilantro
- ●4 large burrito-size tortillas
- ●1 1/2 cups packed chopped raw greens (kale, collards, etc)
- ●1 cup chopped cherry or grape tomatoes
Plant-based Seitan
MAKE IT
Step 1
Preheat oven to 375° F and lightly grease a large baking sheet.
Step 2
In a large mixing bowl, combine cauliflower, zucchini, carrots, onions, jalapeños, and oil. Stir to coat veggies evenly, then add curry powder and 1/2 teaspoon salt. Toss again, add Seitan to the mix, then spread filling out on baking sheet, roasting for 25 minutes.
Step 3
While the veggies are cooking, place rice, water, and 1/4 teaspoon salt into a pan warmed over medium-high heat. Cover and bring to a boil, then adjust heat to low and simmer for 20 minutes.
Step 4
Once the rice is cooked, fluff with a wooden spoon and fold lime juice, cilantro and salt to taste, into it. Set aside.
Step 5
Lay out one large tortilla (warm in microwave for 15 seconds if it seems stiff). Place 1/4 of the rice in the lower middle part of the tortilla, spreading it into a rectangle shape. Layer 1/4 of the greens and tomatoes on top, followed by 1/4 of the veggie mix.
Step 6
Carefully fold the sides of the tortilla towards the middle, then pull the bottom edge up and over the filling. Roll until sealed, then set aside. Repeat with remaining burritos. Warm a pan over medium heat, toast burritos on their seam until light brown, then flip and toast the other side.
Step 7
Serve while hot, or wrap in foil and keep in the freezer until you can enjoy it.
