Spicy Korean Chimichanga | Creative Vegan Recipes

This one was good but I did miss the meat. It’s a vegan Spicy Korean Burrito (or Chimichanga) filled with sesame rice, roasted chickpeas and kimchi. The slaw on the side was really good. It’s a cabbage pear slaw- I’ll be making it again for sure!
Here’s a few tips I learned from making this recipe:
* Toasted burritos are incredible because the outside is crispy and the inside is soft. Toast in a pan with little oil on low heat.
* Cabbage pear slaw is great. Make it by adding 1-2 cups shredded cabbage with 1 Bosc pear, sliced, 1 tsp. Agave nectar, and 1 lime zested and juiced.
* Kimchi is a great flavor addition to tacos and burritos
* Gochujang (fermented chilli paste) is a Korean spice that’s nice to roast veggies with, like I did here with chickpeas.
Recipe from Purple Carrot website

Spicy Korean Burrito

with Gochujang Chickpeas & Pear Cabbage Slaw
Tags:High-Protein, Nut-Free, Chef’s Choice
30 min
  • ¼ cup jasmine rice
  • 1 oz sesame oil
  • 4 oz tomatillos (husks removed), rinsed and quartered
  • 4 tsp gochujang (divided)
  • 13.4 oz chickpeas, drained and rinsed
  • 2 scallions, thinly sliced
  • 1 tsp agave
  • 1 lime, zested and juiced
  • 1 Bartlett pear, cut into matchsticks
  • 2 oz shredded green cabbage
  • 2 whole wheat flour tortillas
  • 2.8 oz vegan cabbage kimchi
  • Salt and pepper
  • 1 tbsp + 2 tsp vegetable oil
Tools: Blender, Large skillet, Small saucepan
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1 Cook sesame rice
Add jasmine rice, ½ cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 14 to 16 minutes. Once rice is cooked, add sesame oil, stir, and set rice aside.
2 Make gochujang tomatillo sauce
Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add tomatillos and just half the gochujang. Cook tomatillos until softened, 4 to 5 minutes. Add ¼ cup of water and bring to a simmer. Continue to cook until the sauce thickens slightly, 4 to 5 minutes. Transfer the gochujang tomatillo sauce to a blender and blend until smooth. Add a pinch of salt.
3 Roast chickpeas and scallions
Set the oven to broil. Add chickpeas, scallion, and just half the gochujang tomatillo sauce to a foil-lined baking sheet, and toss. Broil in the oven until chickpeas are brown in places, 5 to 6 minutes, rotating the pan halfway through. TIPS: Place a cooling rack on top of the chickpeas to prevent popping. And all broilers are different, so watch carefully to ensure the food doesn’t burn.
4 Pear Cabbage Slaw
Add agave, lime zest, lime juice, and salt and pepper to a medium bowl. Add pear and shredded cabbage and stir to combine.
5 Build
Place whole wheat flour tortillas on a flat surface. Divide the gochujang chickpeas, sesame rice, and kimchi between the tortillas. Roll burritos, tucking in the sides as you go.
6 Serve
Wipe the skillet clean and return to medium heat with 2 tsp vegetable oil. Add burritos seam side down, and cook until golden brown, 2 to 3 minutes per side. Cut the spicy Korean burritos in half and serve with the remaining gochujang tomatillo sauce for dipping, and pear cabbage slaw. Tuck in! TIP: For easy eating, wrap your burritos in parchment before slicing.

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