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From Moosewood Celebrates creator Choklay Lhamo The recipe uses Tibetan dumpling ingredients with a different package Burritos
SERVES 6
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
1. Cut the Seitan into strips 1 by 1/2 inch.
2. Preheat oven to 350°F Grease a 8 inch baking dish.
3. 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.
4. 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.
5. 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.
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