Seitan Fajitas with Tri-Color Peppers
If you saw the last post with the savory seitan roast recipe, this is a follow up with an excellent way to use some of that tasty, compassionate protein.
Seitan Fajitas!!
They’re so easy to make; I pulled this together in about 10 minutes to serve to my hubby before he rushed out the door to go to work (he works evenings, so dinner is breakfast to him). The kitchen smelled so freakin’ good!! Served with already-cooked brown rice and warmed black beans, you’ve got an easy south-of-the-border dinner (you could make tacos, too. I just didn’t have tortillas at the ready).
This is totally adaptable to other vegetables; zucchini and yellow squash would make good additions to these seitan fajitas. This almost doesn’t even need a recipe, but if you’re reluctant to go into the kitchen and just throw stuff into the pan without any guidance, I got you.
Ingredients
- Oil for sauteing
- 1/2 onion, sliced into thin strips
- 1/2 red bell pepper, sliced into thin strips
- 1/2 green bell pepper, sliced into thin strips
- 1/2 yellow bell pepper, sliced into thin strips
- 1/3 leftover Savory Seitan Roast, sliced into strips
- Chipotle seasoning, seasoning salt, or salt & pepper to taste
- Serving Suggestions/Accompaniments:
- Rice, beans, tortillas, sliced avocado, salsa
Instructions
- Heat oil in large skillet over medium heat.
- Add the onions, stir and cook 1 minute.
- Add the peppers, stir and cook 3-4 minutes until the onions start to caramelize and the peppers start to brown. Season to taste.
- Add the seitan strips and cook another 1-2 minutes to let brown.
- Serve in tacos or over rice and beans with desired accompaniments.
