This is another easy meal to put together, and everything goes together on one plate. It’s really colorful and pretty to look at, so it’s also a nice dish to make for friends. If you want the fajitas a little more on the spicy side, add a little bit of fresh jalapeno pepper. Play around with the ingredients, and add things that you like, or delete what you don’t like. And as always, it’s extra special if you top it with some Vegan Garlic Aioli. You can also add a little bit of Garlic Cashew Cheese, too. Both the Vegan Garlic Aioli and the Garlic Cashew Cheese recipes are from my cookbook, Peruvegan, but the recipes can also be found by clicking here. This recipe should make about 4 servings. If you have hungry friends, double the recipe.
Fajita Ingredients:
1-2 T. olive oil
1 onion, chopped
1 red bell pepper, sliced into strips
1 garlic clove, minced
1-8oz. package of seitan (in chunks or sliced)
1 1/2 T. chili powder
2 t. cumin
1 t. salt
1/2 t. pepper
1 1/2 C. water plus 2 t. vegetable bouillon paste (or really rich veggie stock)
1 1/2 T. Sriracha sauce
Corn Salsa Ingredients:
2 C. frozen sweet corn (thawed)
1 large tomato, chopped
1 avocado, cut into chunks
1/2 cup cilantro, minced
Juice of 1/2 lime
Dash of sugar
Salt and pepper to taste
2 cups of cooked rice
Toppings:
Vegan Garlic Aioli
Shredded Romaine lettuce
Sriracha sauce (extra)
Directions:
Heat olive oil in a large skillet over medium heat. Add onion, red bell pepper, green bell pepper, garlic and seitan. Saute until vegetables soften and seitan gets slightly browned (approximately 7 – 10 minutes), stirring frequently to keep everything from sticking. Add chili powder, cumin, salt and pepper, and continue to cook for several more minutes. Add water and bouillon paste and Sriracha sauce. Increase heat and bring to a slight boil, then immediately reduce heat to low, cover, and allow to simmer for about 10 minutes. In the meantime, make the corn salsa. Combine the corn salsa ingredients in a large bowl and stir to incorporate the ingredients. To serve, divide rice evenly among four plates. Divide the fajitas evenly and place on top of the rice. Top the fajitas with a generous amount of corn salsa. Top it with Vegan Garlic Aioli, shredded Romaine lettuce, and extra squirts of Sriracha sauce.
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