Vegan Burritos with Tomato, Pepperoncini and Avocado Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 Beefsteak tomato
- ½ Cucumber
- 1 Pepperoncini
- 1 red onion
- ½ lemon (juice)
- 2 Tbsps freshly chopped cilantro
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 Avocado
- 4 Tbsps Soy yogurt
- 250 grams Seitan
- 4 Tortillas
Preparation steps
Rinse the tomatoes, quarter, core and dice small. Peel the cucumber, halve lengthwise and scrape out the seeds with a spoon. Cut the cucumber into small cubes. Rinse the pepperoncini, halve lengthwise, remove the seeds and white ribs and finely chop. Peel and halve the onion and cut into thin strips. In a bowl, mix the tomato, cucumber, pepper and onions with 2 tablespoons of lemon juice, the cilantro and 1 tablespoon oil. Season with salt and pepper.
Halve the avocado, remove the pit and shell and mash roughly with the yogurt and the remaining lemon juice. Season with salt and pepper.
Cut the seitan into thin slices. Heat the remaining oil in a skillet and saute the seitan until golden brown all over. Deglaze the pan with 2-3 tablespoons of water and cook until the water has evaporated. Season with salt and pepper and remove from the pan.
Heat the tortillas in a dry skillet on both sides. Brush with avocado cream and top with the seitan and vegetable mixture. Roll up and serve.
