Vegan Chorizo Burrito Recipe

Mix dry

In a large bowl whisk together vital wheat gluten, chickpea flour, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, salt, and black pepper until evenly combined.

Combine wet

In a separate bowl whisk together tomato paste, soy sauce, apple cider vinegar, olive oil, and water until smooth.

Form dough

Pour the wet mixture into the dry mixture and stir with a wooden spoon until a shaggy dough forms. Knead in the bowl for 2–3 minutes until the dough is elastic and cohesive (don’t over-knead).

Shape & steam

Shape the dough into a log about 8 inches long, wrap tightly in foil, twisting ends to seal. Place in a steamer basket over simmering water and steam for 45 minutes. Alternatively, simmer gently in a pot of water (submerged) for 40–45 minutes, turning once.

Cool & slice

Remove seitan from steam, unwrap and let cool 10 minutes. Slice or crumble into bite-size pieces. Pan-sear before assembly to develop color (see Assembly).

Rinse & cook lentils

Rinse lentils under cold water. In a medium saucepan combine lentils and vegetable broth, add bay leaf, bring to a simmer, reduce heat, and cook uncovered 18–22 minutes until just tender. Drain any excess liquid and discard bay leaf.

Make sofrito

While lentils cook, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and red bell pepper and sauté until translucent, about 6 minutes. Add garlic and cook 30 seconds until fragrant. Stir in diced tomato (or crushed tomato), cumin, smoked paprika and cook 2–3 minutes until thickened.

Combine

Add the cooked lentils to the sofrito, season with salt, and simmer 3–4 minutes to let flavors meld. Adjust seasoning and remove from heat.

Cook rice

Rinse brown rice until water runs clear. In a small pot combine rice, 2 cups water and 1/2 tsp salt. Bring to a boil, reduce to low, cover and simmer 40–45 minutes until water is absorbed and rice is tender. Remove from heat and rest 5 minutes covered.

Finish

Fluff rice with a fork, stir in chopped cilantro, lime zest and juice, and 1 tsp olive oil. Taste and add additional salt or lime if desired.

Grill corn

If using fresh corn, brush ears with a little oil and grill over medium-high heat until lightly charred, about 8–10 minutes, turning occasionally. Let cool and cut kernels off the cob. If using frozen, sauté kernels in a hot skillet 5–7 minutes until golden.

Make slaw

In a bowl combine sliced red cabbage, red onion, grilled corn kernels and minced jalapeño. Whisk together apple cider vinegar, lime juice, agave, olive oil and salt; toss with the slaw. Let rest 10–15 minutes to soften cabbage and meld flavors.

Rehydrate chiles

Toast morita chiles briefly in a dry skillet 20–30 seconds per side until fragrant (don’t burn). Place chiles in hot water to cover and soak 15 minutes to soften. Drain, reserving some soaking liquid.

Blend salsa

In a blender combine rehydrated chiles, roasted or fresh tomato, garlic, onion, olive oil, salt and 1/4 cup water (or some reserved soaking liquid). Blend to a smooth slightly chunky consistency. Taste and adjust salt or water for desired thickness.

Combine

In a small bowl combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, lime juice and salt. Stir gently and let sit 10 minutes for flavors to marry.

Blend

Drain soaked cashews and place in a blender with plant milk, nutritional yeast, lemon juice, garlic powder, smoked paprika and salt. Blend on high until completely smooth, adding up to 1/4 cup water to reach a pourable queso consistency.

Warm (optional)

Transfer to a small saucepan and warm over low heat, whisking, until thickened slightly. Keep warm for serving.

Pan-sear chorizo

Heat 1 tbsp oil in a skillet over medium-high heat. Add sliced or crumbled seitan chorizo and sear 3–5 minutes until browned and slightly crisp on edges. Lower heat if it browns too quickly.

Warm tortillas

Warm tortillas in a dry skillet or wrapped in foil in a low oven until pliable, about 1–2 minutes per side on a skillet.

Assemble burritos

Lay a warm tortilla flat. Spoon 1/4 cup cilantro-lime brown rice down the center, top with 1/3 cup sofrito lentils, 1/4 cup grilled corn & jalapeño red slaw, 1/4 cup vegan queso (as desired), a spoonful of morita salsa, and 2 tbsp pico de gallo. Add a few pieces of seared seitan chorizo on top and garnish with fresh cilantro and a squeeze of lime. Fold sides in and roll tightly to form a burrito.

Serve

Optional: Return assembled burrito seam-side down to the skillet and press for 1–2 minutes per side to crisp exterior. Serve with extra morita salsa, pico de gallo and a side of warm vegan queso. Enjoy.