Reviewed: Nov. 11, 2009

I've never had seitan but my boyfriend is a vegetarian and wanted to make something with it. So I found this recipe. I was a little skeptical but it was really good! We followed the recipe to a T except we used serrano chilies and whole wheat tortillas. His non-vegetarian friend loved them. We topped them with extra cheese, salsa, and avocados. Next time we want to add some corn salsa. Yummy!

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Jeanine

Cooking Level: Intermediate

Home Town: El Toro, California, USA

Living In: Torrance, California, USA

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Reviewed: Jun. 17, 2009

This was really good with extra firm tofu but can't wait to try it with the Seitan when I find it.

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Theresa

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Reviewed: Jun. 11, 2009

I made these more like a fajita, but with a dry barbeque spice rub on tempeh that I sliced then braised in a little cumin-infused olive oil and liquid smoke. Didn't use the onion sprouts or barbeque sauce but grilled slices of caso blanco and wrapped in a wheat tortilla with lettuce, tomato and medium salsa. Served with a side of avocado slices spritzed with a fresh lime.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Mar. 31, 2009

Flavors come together wonderfully. The key is choosing the BBQ sauce you love since it is the most forward flavor in this recipe. I could have done with less rice, but my boyfriend loved the rice in it. The seiten offered a nice texture, but could easily be omited from this delicious recipe to reduce the cost, but not the flavor.

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SLTHIES

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Reviewed: Jul. 1, 2008

I had never cooked with seitan before. Now I think I'll do it more often! One suggestion though, Use smaller tortillas. There was a little too much tortilla on the 10 in ones for my taste. I substituted 6 jalepenos for the habaneros, it was great!

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Rachel C

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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Reviewed: Sep. 12, 2007

This recipe was great! I made a few modifcations based on what I had in my kitchen. I didn't make rice, and instead of peppers and some of the onions I used mushrooms, spinach, and sprouts, along with hot pepper flakes. Very tasty!

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beth

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Oceanside, California, USA

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Reviewed: Apr. 25, 2007

yums! I used tempeh instead of seitan and next time will put a little less habanero (maybe 1 or 1 1/2) cause it was spicy. The leftovers were great for lunch.

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christina

Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 24, 2006

For yummystuff99. Seitan is a meat substitute made from wheat gluten. It has a chewy texture and can be seasoned to taste like just about anything. You can find it at your store usually in the same section you would find veg deli slices and possibly near the water-packed tofu. I highly recommend you give it a try. You can also make it yourself out of vital wheat gluten. There are lots of great recipes out there. My favorite comes from the Post Punk Kitchen website. These burritos were awsome, by the way. My bbq addict fiance refused to share.

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malona1

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Reviewed: Mar. 26, 2006

My compliments to the chef! It is unusual, but the flavors came together nicely. Made it for a birthday dinner for a non-vegetarian and it was enjoyed by all. I always like to pan-fry the seitan before adding it to a dish to give it a nice crispiness. Also, I used more than a bottle of barbecue sauce. I think it might be nice to use two different kinds- maybe a nice thick one for the filling and a slightly more marinadish one for the top. A thinner bbq sauce I really like is Frontera brand, with a bright yellow label. I topped with cheese before baking, and served with sour cream- yum yum!

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SAUCYGIRL2

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Reviewed: May 7, 2005

I hate to rain on the parade, but this one didn't do it for me...WAY too much barbecue sauce. The filling isn't bad by itself, though.

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cookingfool

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

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Reviewed: Mar. 7, 2005

this is very good.. i modified the sauce for the topping.. i used a large can of diced tomatos.. 1/2 went with the stuffing and then i blended the other 1/2 of tomatos with the BBQ sauce (this way i got more milage out of the topping)..this was a very good recipe to freeze..

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CINDYO99

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Reviewed: Feb. 24, 2005

This recipes sounds really good but I haven't tried it. What is seitan?

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YUMMYSTUFF99

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Reviewed: Oct. 11, 2004

Lovely and very tasty and well worth the time to slap together. You really DO need to coat the assembled burritos very well before baking or they will carmelize and burn. I fed this to "the guys" for lunch and they never knew it had seitan in it.

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JANETMACDONALD

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Reviewed: Jul. 26, 2004

This is a fabulous recipe! I tweaked it just a bit, though. I used jalapenos instead of habaneros, shredded tempeh instead of seitan, and omitted the cilantro & green onions (didn't have them on hand). I added some shredded low-fat cheese, and used a mesquite barbeque sauce, which added a nice flavor. Next time I may add some corn. For spreading in the pan and coating the burritos, I cut the bbq sauce with a bit of water, to make it less gloppy and more of a sauce (I used a very thick bbq sauce). I baked it covered with foil, then removed the foil for the last 5-10 minutes. That kept the burritos nice and moist. The recipe makes a lot; freeze the leftovers individually for quick, microwaveable lunches. This recipe is definitely a keeper and will go into my regular meal rotation!

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JAYNEAU

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2004

Excellent recipe. The flavor and texture of the food was pleasing to the senses. This was the first time I used habanero peppers, so I put in two large ones - boy was it hot! I think next time I'll use 1/2 a pepper.

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Kristen K.

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2004

Fantastic recipe. My grocery store did not have seitan, so I used tempeh instead. It was the perfect texture for the burritos. I used 3 habaneros because I like things spicy, and used a sweet BBQ sauce to counterbalance it.

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EEITZEN

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Reviewed: Jun. 24, 2003

This is the best new recipe I have made in a long time. This makes a very large quantity. I left out the bell peppers and cilantro since we don't care for those. I also substituted a small can of diced jalapenos for the habanero. Delicious!! The additional baking time at the end can be shortened if you are starving like we were - prep time was an hour for me.

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LOVETHECOLD

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Reviewed: Apr. 2, 2003

An exceptional recipe. Granted, a bit labor-intensive, unless you have a food processor (I don't), but I found it to be tastier than expected and easy to put together. A did make a few substitutions in the recipe, though. First, I substituted 3 jalepenos for the habanero (my area grocery stores don't even carry serranos) and tofu for seitan (again, my store didn't have it). Second, I used a spicy BBQ sauce -- same amount, just a bit more kick to it. The end result was quite spicy, which is the way I like it, so be careful. :)

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JEHRENZWEIG

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Reviewed: Feb. 18, 2003

I really love barbecue sauce and was eager to find a vegetarian recipe that used it but for some reason the texture of the seitan just did not agree with me.

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