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Tibetan-Style Seitan Burritos 

In 1992, about twenty Tibetan immigrants, exiled from their homeland, arrived in Ithaca as part of the Tibetan Resettlement Program. The Ithaca Tibetan community has grown over the years as the original Tibetans have been able to bring over members of their families, and many Tibetans have worked at Moosewood until they could become established and find work in their fields. Choklay Lhamo created this cross-cultural dish in the Moosewood kitchen one afternoon when the menu planner asked her to make burritos for that evening's menu. The filling is similar to the traditional filling of Tibetan dumplings.



Serves 6 to 8

2 cups thinly sliced onions

2 tablespoons vegetable oil

2 tablespoons minced garlic

1 teaspoon salt

4 cups thinly sliced or shredded cabbage

1-2 teaspoons asian chili paste, to taste

2 cups peeled and grated carrots

1½ cups sliced seitan (1 x ¼-inch strips)

1 teaspoons dark sesame oil

6 flour tortillas (11 inches across)


Preheat the oven to 350º. Lightly oil an 8-inch-square baking dish.


In a wok or a heavy skillet, sauté the onions in the oil on medium heat for about 5 minutes, until just soft. Add the garlic, ginger root, and salt and cook for 1 to 2 minutes. Stir in the cabbage and cook, stirring frequently, until the cabbage is limp.


Add the chili paste, carrots, and seitan and cook for about 10 minutes, until the vegetables are soft and somewhat browned. Add a little water to prevent sticking, if needed. At the very end, sprinkle the sesame oil over the vegetables and remove the pan from the heat.


Divide the filling among the tortillas, roll them up, and place them seam side down in the baking dish. Cover the dish tightly with aluminum foil and bake for about 15 minutes, until hot. Serve immediately.


BAKING TIME: 15 minutes


Reprinted with permission of Moosewood, Inc. from Moosewood Restaurant Celebrates, Clarkson Potter Publisher, New York, NY 2003.








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