- I've been training my whole life for this.
- I won't let Merle's words get into my head.
- Her head's about to explode.
Hey, what's up everybody?
It's your girl, Merle.
- Hi everybody! I'm Rachel.
So today we are eight feet apart
because we are social distancing
for safety, you should too.
- And today we're gonna be making,
two different vegan burritos
at two different price points.
- One of us is going to be making a burrito, for only a
$1.50
and the other one is gonna be making,
a $14 burrito.
- And then, at the end,
our very good friend Jasmine,
is gonna come in and decide which one has the best value.
- So now we just have to flip a coin
to see who gets which one.
- I just so happen to have one
right here. - Oh, she's a magician.
Okay, heads is expensive.
- Tails is cheap. - Tails is cheap.
(suspense music)
- Heads.
That means I'm expensive.
- You got the expensive one!
- You're secretly excited
I feel like when you get the cheap one.
- I do like having a little
budget challenge.
Well,
Merle,
let's see, who will be burrito victorious.
- (indistinct) O'Neal's versus the Gaewski's.
(face-off begins)
- Yah!
So I only have about a $1.50 to make this burrito.
I really like seitan in my burritos,
but vital wheat gluten can be a little bit expensive.
So I'm gonna hop on the old TikTok train
and make the viral seitan using all-purpose flour.
But we're also gonna put a carne assada twist on it
so it's not gonna be the same recipe Merle made
in the other video.
So first I'm going to add
some all-purpose flour to a bowl.
All-purpose flour is pretty much as cheap as it gets.
And then a half a cup of cold water.
Let's mix things together until it's combined
and then I'm actually gonna knead it just for a couple
of minutes to really start developing that gluten.
I mean, it is kind of ridiculous when you think
about what we're making
because it's just like flour inside the flour tortilla.
We're just not gonna think about it that way.
We're gonna think of it as
meat.
But don't try this at home
if you have Celiac disease.
So now I'm going to just put this back in the bowl,
cover it up and
let it rest for about an hour.
So what we're gonna do now is add the water
and we're gonna wash it,
so that we get out all of the starches
and are just left with the actual gluten.
The water's getting very white,
like milky looking.
So we wanna change our water every two minutes or so
once it's starting to look really white
and add some water.
Wow!
What a sensation.
Just keep doing this until our water runs almost clear
but still a little bit cloudy.
So this is also why we used so much flour because
so much of it is actually gonna come out in this process.
So now I'm just gonna drain the rest of this out
and then we can season it.
Now it is time to add our spices to our little gluten boy.
And we are gonna add some salt,
some garlic powder
a little bit of cumin,
chili powder,
black pepper
and some dried oregano.
Our little gluten ball is gonna be so flavorful.
So hopefully we've added enough spices that you will forget
you're eating a bowl of flour.
So we're just gonna let our guys sit here
for about 30 minutes to let all of the spices
really soak in.
So now I have to do this twisting method.
So I'm gonna to twist it.
And then I'm gonna tie it into
a little knot.
(playful music)
- Watcha doin' there, Rachel?
(Rachel laughs)
You're doing a little loop de loop?
Some might say your entire recipe is inspired by me.
We had the same exact idea
without knowing the other person had the same idea.
Some might say I had it first 'cause I got it done first.
So some might say I would win either way.
- Did your little seitan ball have 10 plus spices?
So this is a whole different experience.
- Yours looks a little spongy.
All right.
You keep up what your doing there, Rachel.
I'll be going now.
- Okay. - Oh, (beep).
I just ripped my jeans.
- I won't let Merle's words get into my head.
Boom!
I'm gonna to add my oil to my pan.
And I'm just gonna sear it
for about two to three minutes on each side
so it develops this nice golden crust.
This is already starting to look really good.
So now I'm gonna make a marinade
in my bowl that had all of the drippings from the seitan,
so we can still utilize all these great flavor.
So I'm going to add
some water,
soy sauce,
orange juice,
and some lime juice.
And then I'm gonna pour it right over my seitan,
and then cover this and let it simmer
for about 30 minutes.
So while our seitan is simmering,
we're gonna get started on our chipotle crema sauce.
We can't afford cashews.
So we're gonna be using the poor man's cashews, which is,
silken tofu.
I'm gonna throw this little jello blob
right into my little mini food processor.
So to that, I'm going to add a pinch
of some chipotle powder,
salt,
lime juice,
and some water.
(ingredients' mixing)
Okay.
Ugh! Mother(beep).
This looks really good.
That's creamy.
I think this is gonna be really good on the seitan.
Our seitan has finished simmering
and now I'm just gonna cut it into strips,
gonna take a little tiny test
'cause I really just can't wait to try this.
Oh my God!
I think that's better than normal seitan.
I'm impressed.
Now it's time to assemble our burrito.
So we're gonna start off with some romaine lettuce.
Not too much lettuce,
but you don't wanna go crazy here,
our seitan
so we're going to add on
some salsa.
Salsa is so cheap and it packs so much flavor.
So a really great ingredient to use
if you're on a budget.
And then finally we have our little tofu chipotle crema.
It's not the fattest burrito we've ever come across
but look at it.
I am so excited for Jasmine to try it.
But first, Merle's gonna make her burrito.
- For my burrito. I wanna go all out,
which means I'm gonna invest in some Impossible meat.
Impossible meat is just to me anyway, the most convincing
and the closest to real meat that you can get.
We're gonna go ahead and cook it up. I'm gonna add some
olive oil into my pan,
I'm gonna toss in some onions,
sprinkle a little bit of salt on the onion.
I'm gonna go ahead and add in our Impossible meat.
Doesn't this look like real meat?
Psychs me out every time I worked with it,
it's just like so close.
Okay. So I'm gonna add
some chili powder
ground cumin,
garlic powder,
finally, some cayenne.
I love that it actually cooks like meat too.
All right. This is looking glorious.
Now it's time to set this aside and let's make the crema.
So now we're gonna make a roasted poblano cashew crema.
Fancy, right?
So what I did is I just roasted this poblano pepper
at 425 degrees Fahrenheit.
That's 220 degrees Celsius,
for 20 minutes.
What it's hopefully gonna do is
(static)
add some nice smokiness
to the flavor of our crema and jazz it up a little bit.
And we've got a big budget on our hands today.
So that's why I'm using cashews.
I'm gonna peel the skin off of this pepper.
Very satisfying to do by the way.
And we're gonna go ahead and remove the seeds
which is really easy to do.
Well. Right when I said it was easy to do now
the seeds are everywhere.
It feels like they're multiplying actually.
Now we're gonna add
all of our ingredients
for the crema in here,
then I'm gonna add my cashews,
some water,
lime juice,
and some salt.
Ooh! My God scared me.
(ingredients' mixing)
Oh it's awesome!
And now we're gonna make our guacamole.
I've got some
avocado here
and I'm just gonna add
some lime juice,
salt,
pepper.
I'm gonna mash that up.
Now I'm going to mix in some
tomatoes,
some red onion,
jalapeño,
and some garlic.
And just mix that all together.
I know that I always ask for extra guac,
whenever I get a burrito.
And I always felt like I'm splashing
the cash when I do that.
But since we've got the cash to splash,
we're splashing.
Finally, it's time to assemble.
We've got a lot of ingredients here.
So I'm gonna be using two tortillas
to make this an extra large beefy burrito.
So I'm gonna add some rice.
There are a little flecks of cilantro in here.
Some pinto beans,
our meat,
I'm gonna add some
fire roasted corn
for a little bit of sweetness.
Then I'm fortunate enough
that I get to buy some vegan cheese.
So I'm gonna make it rain with the cheese.
I both want to like stuff this as much as I can
but I also don't know how much it's going to fit
our guac.
I don't know how I'm rolling this thing.
Got some lettuce.
A few more tomatoes.
Finally, our poblano cashew crema.
This looks so good.
Jasmine better be ready for this
'cause her head's about to explode
with flavor.
The moment of truth.
Can she wrap it?
I've been training my whole life for this.
It's not rolling too many times.
It's rolling once.
Oh!
We did it!
I don't even care if I win because they just did that.
That's not true. I wanna win.
Okay, so this is just about done.
I'm just gonna quickly toast it on a pan on either side.
So it gets a nice little golden brown crisp on the outside
and it's nice and warm and crunchy when she bites into it.
I think I'm gonna wow our judge,
let's get into this.
- It is taste test time.
We have the two burritos for you.
One has a high budget.
One has a low budget.
You don't know who made which burrito.
So go ahead and take a test.
- I'm not gonna lie. I think I have an idea.
Mm mm...
This is really good.
I am actually very surprised that this is vegan.
It tastes like ground beef.
There's a smokiness and it's really creamy.
I'm really liking the texture in the burrito because
the rice is nice and fluffy.
The beans have a nice bite.
And the ground beef actually feels like meat.
The guacamole is super fresh.
Plus the actual crema inside the burrito.
They just match together really well.
Okay.
It tastes like burrito night at Jan's.
- Who's Jan?
- A white woman.
(Jasmine, Merle and Rachel laughing)
(static)
This burrito has a lot of different flavors going on.
It really packs a punch.
The texture is really good.
It doesn't taste exactly like steak,
but it definitely resembles it.
There's a creaminess in this burrito too
that I really like.
It kinda tastes like a chipotle sauce
and that really makes it for me.
- So now I'll tell you that the burrito on the right costs
$14,
and the burrito on the left was a
$1.50.
So with that price difference,
which one do you think has the best value?
- So the seitan in this burrito has a great bite to it.
It really reminded me of steak.
This one had a lot of delicious elements as well.
And they all work together in harmony.
$14 and $1.50?
Oh man, $1.50 is so cheap.
(playful music)
If I had to pick, I would go with this one.
I just think it's the best bang for you.
But this one was also so delicious
and whoever made it is so talented.
- Thank you, Jasmine.
It looks like
Merle has won again.
(laughing)
I wanna bring Aria back.
- No, he's never coming back.
- I'm the real food person.
So I have a better taste.
- That's right!
- Damn it, that's true!
- Don't feel bad though.
I liked them both very much
so I will take both home. Thank you.
- Okay. - Delicious.
Wonderful.
Seitan.
(Merle and Rachel laughs)
(upbeat music)