Chorizo Con Papas Burrito
- Level: Advanced
- Yield: 4 servings
- Total: 2 hr 5 min
- Active: 55 min
Ingredients
Potatoes:
3 Yukon gold potatoes
2 tablespoons canola oil
2 teaspoons granulated garlic
2 teaspoons salt
2 teaspoons ground black pepper
Cashew Cheese:
4 Idaho potatoes, chopped
3 carrots, chopped
1 red onion, chopped
2 cups canola oil
1/2 cup lemon juice
1/2 cup tahini
1/2 cup nutritional yeast
2 tablespoons salt
1 tablespoon ground mustard
1 tablespoon ground black pepper
1 tablespoon turmeric
Pinch cayenne pepper
Seitan Chorizo:
8 ounces seitan chorizo (prepared or store-bought)
1 cup vegetable stock
1/2 cup liquid aminos
1/4 cup ground cumin
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup spicy brown mustard
1/4 cup ground sage
2 tablespoons ancho chile powder
2 tablespoons ground fennel
1 tablespoon ground black pepper
Pico de Gallo:
2 tomatoes, diced
1 bunch fresh cilantro, chopped
1/2 jalapeno, diced
1/2 small red onion, diced
1/4 cup lime juice
2 teaspoons granulated garlic
2 teaspoons salt
Burrito Assembly:
Four 12-inch flour tortillas
2 cups spinach
8 ounces vegan sour cream (store-bought)
Directions
Special equipment:
an immersion blender- For the potatoes: Preheat the oven to 400 degrees F.
- Chop potatoes into 1-inch cubes, then toss with canola oil, granulated garlic, salt and pepper. Bake 35 minutes. (Keep oven on.)
- For the cashew cheese: In a soup pot combine potatoes, carrots and onion. Cover with 3 quarts water. Bring mixture to a boil and simmer until the veggies soften, about 25 minutes. Add the canola oil, lemon juice, tahini, nutritional yeast, salt, ground mustard, black pepper, turmeric and cayenne. Blend everything with an immersion blender until you reach a smooth, creamy consistency. Set aside and keep warm for burrito preparation.
- For the seitan chorizo: Process the seitan with a food processor into a hamburger-like texture using the S-blade attachment. Set aside. In a large bowl combine vegetable stock, aminos, cumin, lemon and lime juices, mustard, sage, chile powder, fennel and pepper. Mix well, then pour the mixture over the processed seitan in a 6-by-10-inch baking dish. Bake for 45 minutes.
- For the pico de gallo: In bowl, combine tomatoes, cilantro, jalapeno, onion, lime juice, granulated garlic and salt.
- For the burrito assembly: In a tortilla, combine a handful of spinach, 2 ounces vegan sour cream, 2 ounces pico de gallo, 4 ounces roast potatoes, 4 ounces seitan chorizo and 2 ounces cashew cheese. Roll the burrito and seal it on a flattop or saute pan for 30 seconds per side. Serve and enjoy. Repeat with remaining tortillas and filling.