Today I’m sharing with you one of the best recipes I make- these seitan fajita’s are so simple, so quick and completely delicious. They are garlicky, with freshness from peppers and onions, but the best part is the umami flavor coming from the seitan that joins with the soy sauce and vinegar to become the sauce in this dish.
The real secret to making amazing fajitas is to start with a delicious seitan. Some people make their own (which you can do with vital wheat gluten), but I’ve always stuck with Sheffield’s seitan, because, well, it’s just too good for me to want to use anything else. I first had it when I was living in Vermont, and even though I’ve moved from the area I still get special deliveries from my mother. The stuff is just too good to give up- however if you’re not able to access their seitan, you can always use a different version or make your own.
The body of the fajitas are made up with peppers, onions, and the seitan in a simple sauce. They are also accompanied by a cashew cream, that has a strong garlic presence- if you decide not to make cashew cream, make sure to add a little garlic to your fajita mix- just mince a few cloves and add them in with the onions.
The entire meal shouldn’t take more than 20 minutes to make, and can feed a family of four (or two, if you eat as much as we do). Serve the fajitas in tortillas, and feel free to add your favorite toppings- salsa, guacamole, or avocado. The salsa we used was made with fresh yellow tomatoes, cilantro, lime, jalapeños and garlic- a perfect addition.
Simple Seitan Fajitas
- 1 lb. seitan (Sheffield’s brand strongly recommended)
- 3 medium sized bell peppers
- 1 large onion
- 3 tbsp. olive oil
- 2 tbsp. soy sauce
- 1 tsp. balsamic vinegar
- 1 cup of cashews (preferably not roasted or salted)
- Salt, to taste
- 4 cloves of garlic
- 1 tbsp lemon juice
- Medium sized tortillas (around 9)
- Salsa of choice
1. Set the cashews in a bowl of water to soak.
2. In the meantime, cut the peppers and onions into half-moon pieces. Cut the seitan into strips, about two inches long.
3. Heat the oil in a large skillet. Add the onions and peppers, and stir for about five minutes until they have become more flexible. Add the seitan, soy sauce and vinegar and stir. Cover and let cook for around 5 more minutes, stirring occasionally.
4. Prepare the cashew sauce by draining all but ½ cup of the water from the nuts. Add the remaining ingredients and blend until smooth.
5. Serve the seitan mixture with the cashew cream and any other desired toppings with tortillas.