Easy Seitan Fajitas Food

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

EASY SEITAN FAJITAS

Steps:

• Cut the seitan into narrow strips about 2 inches in length. In a mixing bowl, gently toss with the lime juice, olive oil, and chili powder
• Heat the oil in a large skillet and add the seitan mixture and bell pepper strips. Turn the heat up to medium high and cook, stirring often, until the seitan is sizzling hot and the bell peppers are tender-crisp, about 5 minutes.
• Place the lettuce, tomatoes, salsa, and/or picante sauce in separate serving bowls.
• Distribute two warmed flour tortillas to everyone.
• To assemble the fajitas, have everyone place a few strips of the seitan and peppers mixtures in the center of their tortillas and garnish them as they wish. Fold one side of the tortilla over the other and pick up to eat out of hand.

FUNTASTIC SEITAN FAJITAS

Steps:

• Heat about 1/4 cup of water (or you can use oil) in a skillet and add the onion. Let it soften 3-5 minutes. If you want to use oil, you can then add the seitan and brown it, but it adds fat and doesn't change the taste.
• If using water, add the seitan and all remaining ingredients except the tamari. Reduce heat to simmer, cover the pan and let cook 5 minutes.
• There are two ways to warm the tortillas, which you'll find on the bag; you can wrap them in foil and put in a 300 oven for 5-10 min, or you can just pop them in the microwave wrapped in a tea towel. I use the nuke box.
• Tilt the skillet and add the tamari, where the juices pool at the bottom. Let the juices mix together, then mix all the juices up with the vegetables. Adjust seasonings to taste.
• Place 1/6 of the mixture INCLUDING some juices! in each tortilla and roll up with your favorite fajita method!
• Enjoy with a side salad.
• Notes: Try with different colors of peppers, and I like adding steamed greens to mine. You can use homemade seitan, or prepackaged vegetarian mock-meat strips. If you have leftover filling, or want to take it to work/school, the best way is to bring the tortilla and filling separately.

EASY BAKED SEITAN

Steps:

• Preheat the oven to 375. Combine all ingredients in a bowl and stir.
• Once all the dry ingredients are mixed in, knead the dough with your hands for several minutes until thoroughly mixed.
• Then, roll the dough into a log and cut it into 1/2 inch slices.
• Place each of the slices on a lightly greased baking sheet and spread the dough with your fingers to thin them. Bake on a low oven rack for 10 minutes.
• Flip the seitan strips and bake on the other side for five minutes.
• Once finished, dip them in ketchup or BBQ sauce, stuff them in a pita pocket as a sandwich, toss them into tacos or fajitas, or add them to your favorite salad or pasta. You can do almost anything with the as you would chicken strips.