-2 Tablespoons oil
-2 cups chopped or diced cooked vegan beef or chicken (these are made with Gardein Vegan Beef Tips)
-1 medium onion, finely diced (food processor)
-2 garlic cloves, finely minced (food processor)
-1 medium tomatoes, chopped
-1 can (4 ounces) chopped green chilies
-1/2 teaspoon salt, or to taste
-Black Pepper, to taste
-1 1/2 teaspoon dried Mexican oregano
-1 teaspoons chili powder or to taste
-2 teaspoons nutritional yeast
-2 tablespoons minced fresh cilantro
-4 large flour tortillas, warmed
-1 to 2 Tablespoon Vegan Shredded cheddar cheese (I used Daiya)
Rice & Beans
Sliced ripe olives
In a food processor, process onion, pepper, and garlic until finely chopped.
tomatoes, chilies and until the onion softens. Add salt & black pepper, oregano, chili powder, cumin, and cilantro, continue cooking for 2 to 3 minutes.
|Cooked Veggie Mixture|
Once the veggie mixture is cooked, Add in the chopped vegan meat and Nutritional Yeast, Saute for for a few minutes until meat is heated through and yeast is mixed throughout.
|Chopped Vegan Beef (Makes 2 Cups)|
Place 1/2 cup of the vegan meat filling on each tortilla and top each with 1 to 2 Tbsps vegan cheese. Fold, envelope-style, like a burrito. Fry each pre-cooked Chimichanga seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side (1 to 2 at a time). Drain briefly on a paper towel.
Place on a serving plate and serve with a dollop of vegan sour cream, guacamole and/or salsa. Place shredded lettuce and chopped tomatoes next to Chimichanga and top more cilantro if desired. Serve immediately. Enjoy!