As I’m working on this second cookbook, freezer burritos have quickly become a part of my life. So, when I saw the new Curry Satay Seitan from Sweet Earth Foods, I knew. I KNEW I needed to make a burrito with these. Of course, I wanted to add some vegetables and delicious rice, plus some heat. Ta-dah! Curry Cauliflower Burrito!
I’ve played around with some SE products before (and got my mom hooked on their Benevolent Bacon), so I was excited to try this one out. Plus, how can you go wrong with curry? I didn’t have any potatoes on hand, though they would be really good in these. BUT, I did have about 10 pounds of zucchini from my garden that I needed/still need to use.
Let me tell you, the combination of oven-roasted, curry-spiced veggies, the cilantro lime rice, the fresh greens and tomatoes and of course the satay, was so damn good. A hearty burrito without being over-the-top! I found it especially tasty with a side of vegan, plain yogurt to drizzle on, occasionally. If you add a little lemon zest, cilantro and salt to the yogurt, even better!
If you’re a real glutton for fiery punishment, add more hot sauce to this! I added a few slices of a jalapeño from my garden and it was game over. It’s such a loving, but painful relationship I have with hot peppers, sometimes.
Back to this Curry Satay! It comes in four 1″x1″x4″ strips, perfect for grilling on skewers, but still very versatile. The seitan is seasoned perfectly, so that you can just top a salad or bowl with chunks of it, for added protein and flavor.
Meanwhile, I’m on my way to NYC for the Fancy Food Show (see you there?!) and I can’t wait to return to this tasty freezer curry cauliflower burrito! Especially, since I won’t feel like cooking. 😀
For Roasted Veggies
- 2 cups cauliflower florets, chopped into bite-sized pieces
- 1 1/2 cups chopped zucchini
- 1 cup chopped carrots
- 1 cup chopped red onions
- 1 tablespoon sliced fresh jalapeños, optional
- 1 tablespoon olive oil or sunflower oil
- 2 teaspoons yellow curry powder
- 1/2 teaspoon salt
- 8 -ounce package Sweet Earth Foods Curry Satay, diced (or plain seitan tossed in 1 teaspoon curry powder)
- 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 tortillas
- 1 1/2 cups chopped raw greens (kale, collards, etc), packed
- 1 cup chopped cherry or grape tomatoes
- For the veggies: Preheat oven to 375F and lightly grease a large baking sheet.
- In a large mixing bowl, combine cauliflower, zucchini, carrots, onions, jalapeños, and oil. Stir to coat veggies evenly, then add curry powder and salt. Toss again, add seitan to the mix, then spread filling out on baking sheet, roasting for 25 minutes.
- For the rice: While the veggies are cooking, place rice, water, and 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.
- Once the rice is cooked, fluff with a wooden spoon and fold lime juice, cilantro and salt to taste, into it. Set aside.
- For assembly: 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 (as shown). Layer 1/4 of the greens and tomatoes on top, followed by 1/4 of the veggie mix.
- 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. Serve while hot, or wrap in foil and keep in the freezer until you can enjoy it.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g