Technically, this is not a taco recipe. So, there.
I’ve said it once, I’ll say it again: tacos are awesomesauce. SO versatile, you can’t help but love ‘em.
I know I say this every time, but this one actually is different! First of all, fajita veggies do make a difference. Seitan is another new and excellent addition to the tortilla as well – and I’ve got to say, seitan is quickly becoming my fave of the vegan protein holy trinity that includes tofu and tempeh. The texture is definitely the “meatiest” of the three and it’s really a knockout substitute for sliced/ground beef or sausage. It takes flavor really, really well.
I just served these with guac and chips but next time I think I’ll cook up a side of black or vegetarian refried beans and melt a ‘lil cheddar Daiya on top instead (or in addition). Some Mexican rice would be super yum too.
Vegan Seitan Fajitas
Recipe courtesy of YumSugar
2 packages traditional seitan, broken up or sliced into pieces
1 tbs olive oil
1/2 large red onion
1 large red bell pepper, sliced into thin strips
3 cloves minced garlic
1 packet fajita mix + 1/2 -3/4 cup of water
Daiya shredded cheddar cheese
Fresh cilantro, chopped
1 avocado, sliced
Whole wheat tortillas
Vegan sour cream (optional)
- Saute onions and garlic in olive oil until tender, 3-5 min.
- Stack tortillas, cover in foil and heat in toaster oven until warm
- Add seitan and saute for 10-12 min.
- Combine fajita mix with water and add to pan. Coat veggies and seitan and cook for 2 min. on medium-high heat. Reduce heat to low and cover for about 3 min.
- Layer tortillas with sour cream (if using), seitan mixture, cheese, salsa, avocado and cilantro
- Roll up and serve
Yield: Serves 4