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Tuesday, 23 April 2013

Seitan butternut Squash Burrito

Serves 4
Preparation & Cooking time: 30 minutes



Today London was sunny and warm, at long last, after what has seemed like a never ending winter! To make the most of it I went for an outdoor bootcamp workout in the park after work and in the middle of it thought.. 'Hang on a minute, surely a beer outside the pub in the sunshine would be a better way to celebrate the sunshine?' Note to self: will do that instead next time. 


On the plus side the workout gave me a good excuse to indulge in a hearty delicious meal, and I chose to make a burrito, with butternut squash, smoked seitan, baby spinach leaves and vegan homemade sour cream. It was worth the press ups!

Ingredients 
1 cup of butternut squash, cubed into bite sized pieces
1 teaspoon of olive oil
1 handful of baby spinach leaves, rinced
1/2 cup of chopped mushrooms
1/2 cup of sweetcorn
1 cup of chopped yellow onions
2 garlics, minced
1 smoked seitan stake, cut into strips
1 can of spicy refried beans
1 red pepper, seeded and sliced into strips
1/2 tsp cayenne pepper, or to taste
salt & pepper
4 wholewheat tortilla wraps
1Tbsp canned tomato 



For the vegan sour cream
2 Tbsp of lime juice
2 Tbsp of lemon juice
1 large garlic clove, minced
1/4 tsp salt
1/4 cup olive oil
1 spring onion, chopped
250 grams of firm tofu, drained
1 pinch of cayenne pepper

For the Sweet Corn Guacamole
1 ripe avocado
2 T sweet corn
1/4 tsp cayenne pepper
1tsp lemon juice
a pinch of salt
pepper


Directions

Boil the squash cubes until tender, about 15-20 minutes. Then place on a baking tray, add a splash of oil and a sprinkling of salt and pepper, mix with your hands to make sure it is all covered. Put in the grill for about 1 minutes each side, or until slightly golden. 

Process all the sour cream ingredients in a blender until smooth. Set aside.

In a large skillet/frying pan heat the oil on medium to high heat, add the onions and garlic, cook for 5 minutes and add a pinch of salt and the cayenne pepper. Cook for a few more minutes then add the smoked seitan strips, mushrooms and peppers. Stir frequently. Cook for about 5 minutes then add the beans, tomato and the sweetcorn, cook for 3 minutes and add the baby spinach leaves. Add the butternut squash and mash very slightly with a fork so it blends in a little with the rest. 

Heat up the tortilla wraps for a couple of minutes in the oven/grill and then serve the burritos with a generous dollop of sour cream! I like to add another squeeze of lime juice to the Seitan & bean mix right at the end when it's finished cooking. 

Mash up all the guacamole ingredients and serve on the side. 

Bon App├ętit!


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