Simply delightful and filling!
Ingredients:
1 14.5 oz can crushed tomatoes
4 garlic cloves, minced
1 onion, 1/2 diced and 1/2 sliced thin
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 teaspoon Garlic salt
Pepper
2-3 teaspoons of chili flakes
2 teaspoons of sugar
1/2 cup water
1 bunch of kale chopped
1 Gardein Chick'n scallopini
Olive oil
Follow Your Heart Mozzarella shreds
Ms vegan Parmesan, recipe below
Flour Burrito tortillas
Directions:
In a small sauce pan saute your diced onion in 3 tablespoons of olive oil
Cook for 5 minutes
Stir in your garlic
After 2-3 minutes stir in your dried spices
Stir in your crushed tomatoes, water , sugar, salt, pepper and chili flakes
Allow to simmer for 15-20 minutes
While sauce is simmering prepare your filling
In a large frying pan add 1-2 tablespoons of vegetable oil
Heat to medium-high heat
Add your gardein and remaining sliced onion
Flip gardein after 2 minutes
Once your gardein is heated, roughly chop into bite size pieces
Stir in 1/3-1/2 cup of tomato sauce
Mix well
Remove from pan and set aside
Using same pan add a little olive oil and your chopped kale
Sauté for 2-3 minutes and stir in 2-3 tablespoons of water
Allow water to evaporate
Season with salt and pepper
Remove from heat and stir into your chicken mix
Allow to cool briefly
After 15-20 minutes turn heat off of tomato sauce
Prepare your burritos:
In the center of your tortilla add a good amount of tomato sauce
Top with a good amount of your chicken mix
Top with mozzarella and parmesan
Fold into a burrito
Heat a little oil in a large frying pan over medium heat
When oil is hot add in your burrito, seal side down
Pan fry on each side until all sides are golden
(I microwave the burrito after for 30 seconds)
Remove from heat and repeat with remaining ingredients
MsVegan Parmesan
In a food processor blend together:
1 cup of cashews
1/3-1/4 cup of nutrional yeast
1 teaspoon of garlic salt