Twice Grilled BBQ Burrito

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

Marinade:

⅓ cup water

¼ cup lime juice

4 cloves garlic, minced

2 Tablespoons safflower or canola oil

1 Tablespoon rice vinegar

1 Tablespoon tamari

1 teaspoon salt

½ teaspoon liquid smoke

½ teaspoon chili powder

½ teaspoon cayenne pepper

¼ teaspoon pepper

6 cutlets of SteaK Seitan or other seitan

2 Tablespoons safflower or canola oil (for sauteing)

1 red pepper, sliced

1 green pepper, sliced

1 onion, sliced

4 (10-inch) flour tortillas

½-1 cup shredded vegan cheese, your favorite mix

6 Tablespoons barbecue sauce

sliced avocado, for garnish

vegan sour cream, for garnish

Preheat the oven to 350 degrees F.

Combine the marinade ingredients (water, lime, garlic, oil, vinegar, tamari, salt, smoke, chili powder, cayenne and pepper) in a 6X6 (or so) baking pan. Add the seitan cutlets, cover and marinade overnight.

After the seitan has marinated, drain the marinade and reserve it for later use.

Heat the 2 Tablespoons of oil in a large saute pan on high heat. In one half of the pan, cook the seitan until golden brown on both sides. In the other half, cook the peppers and onions until tender. Alternately, you can use two medium pans (a grill pan for the seitan is ideal), one for the seitan and one for the vegetables.

When the seitan is cooked, remove it to a cutting board and slice it into ½ inch strips.

After the seitan is removed, add ½ cup of the marinade liquid to the vegetables. Cook and stir until the liquid has evaporated. Remove the pan from the heat. Reserve ¼ of the vegetables for garnish after the burritos are cooked.

Heat the tortillas in one of the pans you used for the seitan or vegetables, or heat them directly over the stove top or heat them in the oven until warm and pliable.

Lay a warm tortilla on a clean surface (plate works well), add ¼ of the seitan, then ¼ of the vegetables (minus the reserved vegetables for garnish from above) and ¼ of the cheese.

Fold your burrito by folding the bottom edge over the middle, then the side edges over the middle, and then rolling the whole thing (firmly and tightly) until you have a nice burrito that is not unrolling. Move this burrito to a baking sheet, carefully so it does not unroll.

Repeat with the other 3 tortillas.

Bake the burritos in the oven until they are getting crispy. Now you can roll them on the other side without them unrolling because the burritos should be hardening. Bake until crisp.

Remove from the oven and brush with the barbecue sauce. Move to plates, garnish with the reserved grilled vegetables, sour cream and avocado. Serve immediately.