Hunter’s Burrito

This is a savory filling sandwich, that I’m calling a “hunter’s burrito”. It started as a vegan variant of Philly cheesesteak, but I tried using mustard instead and it evolved from there.



To prepare, break up your seitan into strips or chunks. Then, cut the mushrooms and onions.

For the mushrooms, first remove and discard the stems. Then cut into thick strips; I’ve found 1 inch slices make for a chewy, delicious sandwich.

The onions should be cut in half so that the root is still attached to each half. Then score the half so that you have two quarters that are still attached. Finally, slice parallel to the root so that you get thin, medium length onion strips.

That’s a lot of explaining on how to chop, but it does make a difference!

Once everything is cut, you can saute the mushrooms and onions on medium high until caramelized. Salt and pepper generously during cooking. Then, put aside into a bowl.

Next, saute the seitan similarly until golden brown and mix together with the caramelized mushrooms and onion.

Meanwhile, warm the refried beans (ex. in the microwave) so that it’s ready, too.

Now you can build you can combine all the ingredients to build your burritos: a nice squeeze of spicy mustard, caramelized onion & mushroom, seitan, and refried beans on a tortilla.

Finally to make it a deluxe burrito, you can pan fry the wrapped burritos as well to make the tortilla golden brown and crispy.