1 8oz pkg Seitan Bites
2 TBS Olive Oil
1/2 Medium Onion
2 Small Sweet Peppers or 1/2 any color Bell Pepper
1/2 TBS Lime Juice
2 Garlic Cloves Minced
1 TSP Chili Powder
1/2 TSP Cumin
1/2 TSP Coriander
1/2 TSP Garlic Powder
1/4 TSP Black Pepper
1/4 TSP Salt
1/2 TSP Cayenne Powder or Hot Pepper Flakes (Omit for mild Fajitas)
4 Small (8 inch) Flour Tortillas (We like whole wheat best)
Slice onion & peppers into strips. In a medium cast iron* or non- stick skillet heat 1 TBS olive oil and saute onions & peppers. Cook 3-4 minutes or until partially cooked-not mushy. Remove onion & peppers and set aside. Wrap tortillas in foil and place in 350 degree oven for 5-8 minutes until heated through. In a small bowl mix together lime juice, garlic, spices and salt. Set aside. Heat remaining 1 TBS olive oil and saute Seitan until browned (about 2-3 minutes). Return onions & peppers to skillet and saute together for 1-2 minutes. Stir seasoning mixture into skillet and cook until liquid is absorbed.
* When using a non-enameled cast iron skillet (recommended method), use a metal spatula to prevent Seitan from sticking to skillet.
Serve: Fill heated tortillas with hot fajita mixture and top with salsa, sour cream* and shredded cheese*
* There are some very good vegan sour cream and cheese alternatives available in natural food stores.