Friday, December 11, 2015

Best (Vegetarian) Fajitas On The Goddamn Planet

I'm not usually too outspoken about being vegetarian. I usually let my cooking speak for itself. This is one dish that makes that easy. Next time you need to slap some red-meat-lovin'-good-ol-boy back down to earth for harassing you about vegetarian food, I suggest you make these fajitas. I've made this for the sort of people who wouldn't go near a vegan cafe unless there was a gun store next door to nothing but rave reviews. These fajitas are basically bragging in food form. 

Shopping hint: for the seitan, there are a lot of different types out there. Go with traditional flavored (not barbecue, bacon, chorizo, or any other varieties that are now available). And there are also different types of "cuts" also now out there; just go with the plain old chunky stuff (if that's unavailable, strips will work).

Prep time: 1 1/2 cocktails

¼ cup canola or corn oil
16-ounces seitan, torn up into bite-sized pieces
7 cloves garlic, minced
1 large onion cut into 1/4 –inch disks, so that you end up with lots of onion “rings”
3 medium (or 2 large) bell pepper, any color, cut into ¼”-inch strips
2 tsp chili powder
1 TBSP + 1 tsp cumin
½ tsp black pepper
1 tsp red chili flakes (or more if you like it spicy)
¼ cup soy sauce
Juice of 1 small lime (optional)
Homemade guacamole
Flour tortillas
Sour cream
Grated cheese, hot sauce, salsa, chopped cilantro, lime wedges (all are optional)
Beer (not optional!)

Heat the oil over medium-high heat in a very large frying pan or wok. When hot, add seitan, garlic, onions, bell pepper, chili powder, cumin, black pepper, and chili flakes. Sauté for 7 minutes, stirring frequently.

Add Braggs and lime (if using) and continue to sauté, stirring frequently. Cook until the onions and peppers have become completely soft—this could take up to 15 more minutes. If the veggie/seitan mixture begins to stick to the bottom add a tablespoon or two of water and continue cooking. Taste and add salt, if needed.

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