Vegan Seitan Fajitas
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 358.0
- Total Fat: 14.4 g
- Cholesterol: 14.0 mg
- Sodium: 156.1 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 1.3 g
- Protein: 21.6 g
View full nutritional breakdown of Vegan Seitan Fajitas calories by ingredient
Introduction
LARGE recipe X'd by 4 for family of 8Divide by 4 for 2-3 people
Divide by 2 for 4-6 people LARGE recipe X'd by 4 for family of 8
Divide by 4 for 2-3 people
Divide by 2 for 4-6 people
Number of Servings: 40
Ingredients
-
623 grams Vital wheat gluten
8 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
8 tsp Onion powder
4 tsp Garlic powder
6 tbsp Peanut Butter, smooth style, with salt
3 cup (8 fl oz) Water, tap
4 tsp House of Herbs Hickory Liquid Smoke (by LUVGUIDESME)
4 tbsp China Lily Soya Sauce (by BORYSK)
8 cup Bell peppers (Green, Red, Yellow, Orange)
4 cup, chopped Onions, raw
6 tsp Old El Paso Fajita Seasoning Mix
3 cup, shredded Cheddar Cheese
1 head, large Iceberg Lettuce (salad)
2 slice, medium (1/4" thick) Red Ripe Tomatoes
40 serving Old El Paso brand - Flour Tortilla Wrap (UK) - 1 tortilla (by TORTOISE333)
2 cup Sour Cream
Directions
Ingredients
4 cup vital wheat gluten
8 Tbsp nutritional yeast
8 tsp onion powder
4 tsp garlic powder
6 Tbsp peanut butter
3 cup hot water
4 Tbsp soya suace
4 tsp liquid smoke (optional)
Directions
Preheat oven to 350
In a bowl mix the first four ingredients.
Dissolve the peanut butter in the hot water.
Add the soya sauce and liquid smoke if using.
Pour the wet into the dry, mix well with your hands. If it's very dry as in: not all combining, add a little more water. Knead in the bowl for a minute or two.
onan oiled 9x9 baking pan, roll and spread the seitan out, making 2 long logs, flatten them put as best you can.
Bake 15 minutes, flip and bake an additional 15 minutes.
Then cut into thin slices (should look like fajita chicken or beef strips)
While seitan is in oven cut onions and peppers in long strips.
Cook onions, over medium high on stove in a BIG pot, with a dribble of oil for 10-15 minutes til tender, add peppers and cook until seitan is ready.
If timed well the onions get done during the 1st 15 minutes in the over, the peppers the 2nd 15 minutes.
Add the seitan strips and fajita seasoning (follow season package directions for additional water needed) and stir til fully coated and all warmed through.
DONE!
Serve in flour wraps with sour cream, cheese, lettuce and tomato to taste.
Serving Size: 1 wrap with about 1/3 cup of filling, plus cheese, sour cream, tomato and lettuce to garnish
Number of Servings: 40
Recipe submitted by SparkPeople user DAYSENDSTUDIO.
4 cup vital wheat gluten
8 Tbsp nutritional yeast
8 tsp onion powder
4 tsp garlic powder
6 Tbsp peanut butter
3 cup hot water
4 Tbsp soya suace
4 tsp liquid smoke (optional)
Directions
Preheat oven to 350
In a bowl mix the first four ingredients.
Dissolve the peanut butter in the hot water.
Add the soya sauce and liquid smoke if using.
Pour the wet into the dry, mix well with your hands. If it's very dry as in: not all combining, add a little more water. Knead in the bowl for a minute or two.
onan oiled 9x9 baking pan, roll and spread the seitan out, making 2 long logs, flatten them put as best you can.
Bake 15 minutes, flip and bake an additional 15 minutes.
Then cut into thin slices (should look like fajita chicken or beef strips)
While seitan is in oven cut onions and peppers in long strips.
Cook onions, over medium high on stove in a BIG pot, with a dribble of oil for 10-15 minutes til tender, add peppers and cook until seitan is ready.
If timed well the onions get done during the 1st 15 minutes in the over, the peppers the 2nd 15 minutes.
Add the seitan strips and fajita seasoning (follow season package directions for additional water needed) and stir til fully coated and all warmed through.
DONE!
Serve in flour wraps with sour cream, cheese, lettuce and tomato to taste.
Serving Size: 1 wrap with about 1/3 cup of filling, plus cheese, sour cream, tomato and lettuce to garnish
Number of Servings: 40
Recipe submitted by SparkPeople user DAYSENDSTUDIO.
