This week, we are trying out some southwestern vegan cooking. I have always loved chicken fajitas and knew it would be simple to modify a chicken fajita recipe. I have not eaten chicken or turkey in 2 weeks! Woot!
Our friend Ty's recipe for seitan (see one of my previous posts for the recipe) lasted 1 whole week; it was the equivalent of a bag of frozen chicken!
So, with some simple changes, my chicken fajitas go vegan: chicken=seitan, sour cream= Tofutti "sour cream", cheese=Daiya "cheese".
Ingredients (use vegan versions):
1 medium onion
1 green, red or golden pepper cut in long thin slices
1/2 pound seitan
1/2 teaspoon cumin
1/4 to 1/2 teaspoon chili powder
Tofutti vegan sour cream
Daiya vegan cheese
Chopped fresh cilantro
Saute onions and peppers in a little oil until tender. Add in the seitan, cumin and chili powder, and cook until seitan is hot. Fold into a hot tortilla. Serve with cilantro, vegan sour cream, vegan cheese, rice and beans. Makes 3-4 fajitas.