Seitan Fajitas Recipes | Vegetarian Fajitas Recipes
Cooking for my protein hungry husband is quite a daunting task for me, every single day. To combine variety, flavor and health factor where there is a perfect balance between calorie and protein consumption takes a lot of planning! Being vegetarians, searching for protein sources is one of my primary occupation as a cook. And if that's not enough, we have an up and coming little food connoisseur in the house, who has an opinion about EVERYTHING - esp. my food! :)
Seitan Fajitas Recipes | Vegetarian Fajitas Recipes
So amidst the various experiments, few pass with flying (vibrant) colors at the very first get go like these vibrant Fajitas. The first time I made these, they were eaten with so much gusto that it surprised me. I couldn't stop grinning nevertheless 'cos it felt like a major accomplishment! 4 oz of Seitan (the brand I use) provides 29 grams of protein, so the total meal offers up to 116 grams of protein from Seitan alone.
Seitan Fajitas Recipes | Vegetarian Fajitas Recipes
You can adjust the spices according to your taste preferences.  Depending on the quality and sweetness of your bell peppers, seasoning variations would be necessary. Don't forget a healthy squeeze of lemon juice. It perks up the taste profile of this dish.
  • Cook time:
  • Prep time:
  • Serves: 4 people
Ingredients
  • 16 Oz Seitan, see Tips
  • 1 medium Red Onion, thinly sliced
  • 1 small- medium Red Bell Pepper, see Tips
  • 1 small- medium Yellow Bell Pepper
  • 1 small- medium Green Bell Pepper
  • 1 small- medium Orange Bell Pepper
  • 1 tsp Cumin Seeds
  • 1 tsp dried Oregano
  • 1-2 Garlic cloves
  • 1 tsp Paprika, or to taste - see Tips
  • Lemon Juice, freshly squeezed, to taste
  • Salt to taste
  • Cilantro to garnish
Tips
1.Seitan: I get Seitan coated with curry flavor and sliced as "satay" sticks which I think is perfect in this recipe; esp. since it resembles the traditional Fajitas. But you can use any Seitan you find in your grocery store. Albeit the shape, the taste would not be any different.

2. Bell Peppers: I love color and hence tend to mix and match the different colors. But you can use any one or a mix of 2-3 colors as per availability and preference.

3. Paprika: Since we are not high on heat, I use Hungarian Sweet Paprika for this recipe which provides the color but not as much heat. I have used 1-1/2 tsp of this paprika in this recipe.
Method
1. Heat a large pan with about 2 tbsp oil. When hot, add the Onion.
2. Cook for a minute along with salt and then add the chopped garlic.
3. Next goes in the spices. Saute for another minute. The amount of spices can very depending on your taste preference and sweetness of your peppers. Add/reduce accordingly.
4. Next add in the sliced Bell Peppers and saute for 5-6 minutes or until the bell peppers is soft yet not soggy.
5. While that's cooking, prepare your Seitan. Mine is already sliced as Satay sticks which I cut further into thin sticks. Not necessary per se, but I prefer it that way. Since mine comes with curry flavor, I wash it off first and then use in this recipe.
6. The Seitan doesnt need to cook since it already is cooked. So it needs to be just heated up. So add it towards the end.
7. Saute until warmed and the flavors combine.
8. Before serving squeeze some lemon juice and garnish with cilantro.
Seitan Fajitas wrapped in warm tortillas all ready to be served with some cheese, salsa, some hot sauce , Guacamole and sour cream (I prefer Greek Yogurt though). Seitan Fajitas Recipes | Vegetarian Fajitas Recipes

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5 Comments

By V.J on Jan 31, 2015

My struggle exactly. Thank you for adding to my list. Will try it for sure.

By Shalini Upadhyaya on May 26, 2014

Hi - this sounds like a great and easy recipe and would definitely like to try. However, i am not sure where will i find Sietan...is there anything else i can use instead of Sietan

By Swati on May 22, 2014

:-P amazingly simple receipes

By traditionallymodernfood on May 22, 2014

Never tried this before!! Grt recipe

By Bill on May 22, 2014

My recipe is quite similar to yours but I sub a large poblano pepper for the green bell,I add 1 thinly sliced jalapeno (seeded and deveined).In place of the seitan, I use a couple of large, sliced portabellos.