For the marinade:
- 1/2 pound of seitan (9 oz or 250 g), sliced
- 1/8 tsp ground black pepper
- 1/8 tsp red pepper flakes, optional
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1–2 cloves of garlic, minced
- 2 tbsp lime juice
- 2 tbsp extra virgin olive oil
For the veggies:
- 1/2 red onion, julienned
- 1/2 green bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1/4 tsp salt
- Add all the marinade ingredients to a bowl and stir until well combined. Cover and refrigerate for at least 15-30 minutes, ideally for 2 hours or even overnight.
- Drain the seitan, but don’t discard the marinade. Cook the seitan in a skillet over medium-high heat for 5-10 minutes or until golden brown. Set aside.
- Add the veggies (onion and peppers), salt and marinade to the skillet. Stir and cook over medium-high heat for 5-10 minutes or until golden brown. Add some oil if needed.
- Add the cooked seitan to the skillet, stir and cook for 1-2 more minutes. Enjoy immediately just by itself or with some tortillas and your favorite toppings (like avocado, tomato or lettuce), sauces (guacamole, sour cream, salsa) or sides (rice, beans).
- Keep leftovers in a sealed container in the fridge for 5-7 days or in the freezer for up to 3-6 months.
- Feel free to use homemade or store-bought seitan.
- If you can’t eat gluten, use any other meat alternative like tofu, tempeh, mushrooms or even legumes instead of the seitan.
- Use any veggies or oil you have on hand. If you’re oil-free, use some water or vegetable stock instead.
- If you don’t like your food spicy, just omit the red pepper flakes. You can also add any other ingredient to make your fajitas spicy like sriracha, jalapeños, cayenne powder, etc.
- Lime juice can be replaced by lemon juice.
- Serving Size: 1/4 of the recipe
- Calories: 152
- Sugar: 2 g
- Sodium: 436 mg
- Fat: 8.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 4.8 g
- Fiber: 1.8 g
- Protein: 14 g