Cabbage-n-Kraut with Seitan Mexicali Mayhem Burritos

Cabbage-n-Kraut with Seitan Mexicali Mayhem Burritos

Ingredients:
1 to 2 tablespoons (15 to 30 ml) olive oil Heat 1 tablespoon (15 ml) of oil in a large skillet over 2 tablespoons (30 ml) olive oil, divided Heat the oven to 400°F (200°C, or gas mark 6). Combine
12 ounces (340 g) Kind-to-Cows Seitan medium-high heat. Cook the seitan for 6 to 8 minutes, 4 Roma tomatoes, quartered, seeds 1 tablespoon (15 ml) of oil, the tomatoes, poblano pepper,

Directions:
(), sliced into strips stirring occasionally, until browned. Remove and set removed onion, garlic, salt, and pepper in low-rimmed baking sheet.
1 medium onion, sliced aside. Reduce the heat to medium. Add the onions to the 1 poblano pepper, quartered, seeds Bake for 30 minutes, checking the garlic at 20 minutes
same skillet with the additional tablespoon (15 ml) of oil, removed to be sure it isn’t burning. If it is, remove it and return the
2 cups (180 g) chopped green cabbage
if needed. Cook for 4 to 6 minutes, stirring occasionally, ½ of a small onion, cut in half, other vegetables to the oven until the skins on the
8 ounces (227 g) cremini mushrooms, until softened. Add the cabbage and mushrooms, and separated tomatoes are wrinkled and parts of the poblano pepper
quartered
cook for 3 to 5 minutes until the cabbage is bright green. 3 cloves garlic, peeled are blackened. Bake for an additional 10 to 15 minutes, if
1 teaspoon caraway seeds
Stir in the caraway seeds, paprika, and red pepper flakes ½ teaspoon fine sea salt needed. Transfer all the roasted ingredients into a small