Seitan Fajitas- vegan

Seitan fajitas- vegan and healthy...

I served these with salad and some brown rice with haldi for extra colour

Seitan is "wheat meat":  see here for how to make it. This is a really quick and easy recipe if you already made the seitan, but add another 1 1/2 hours if not. (Trust me: it's so worth making the seitan!) For those who are allergic to wheat and/ or gluten, you could try using corn tortillas and strips of tofu instead of flour tortillas and seitan. This recipe serves 4 -5 people.

Seitan made with 1.5 kilos plain white flour

4 bell peppers

3 medium-sized courgettes (zucchini)

 oil for roasting (for your health, please choose one with a smoke-point above 200C, like rice bran oil)

5 or more tortillas or chapattis

Sauce:

1 can chopped tomatoes

500ml stock (use the stock from the seitan if you have it, otherwise make your favourite vegetable stock. Any salt you use should be in the stock)

1 tab tomato puree

2tsps powdered cumin seed (jeera)

1/2tab paprika

chilli powder to taste

• Cut your seitan into strips and lay the slices in a shallow roasting tin.
• Prepare the peppers and courgettes by quartering lengthways and placing on a baking tray with some of the oil.
• Mix all the sauce ingredients together and pour over the seitan slices.
• Cook both seitan and veggies at 200C for 15-25 mins, or until seitan is browning and absorbing some of the liquid, and the veg is cooked but not overbrowned.
• Cut the roast veggies into thin strips.
• Serve the seitan and sauce with tortillas for wrapping, the roast veggies, and a nice crisp salad. (I included home-grown bean and seed sprouts, olives and sliced fennel in mine) If you want to make a more substantial meal, then serve with brown rice. 

This is going to "My food treasures- Mexican" event