Just Lauren

Original recipe is from the Speedy Bosh! Cookbook. I forgo making sour cream or salsa, I just don’t got time for that, especially since you can easily buy vegan products of both of those items. This meal is relatively easy to make, but you do need a blender. For the parsley and cilantro, I use whatever amount I have to buy at the store, you know those little bunches of herbs, whatever leftover marinade I have is used as topping for the fajitas.

Ingredients

• Chimichurri
  • 3 green onions
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 1/2 green chile (I use poblano)
  • 2 tsp dried oregano
  • 2 tsp minced garlic (2 garlic cloves)
  • Large pinch of salt
  • 1/3 cup red wine vinegar
  • 3 TB olive oil
  • 2 tsp agave
• Seitan chunks, 6 oz
• 1 yellow onion
• 1 red/yellow/orange bell pepper
• Vegetable oil
• Tortillas
• Optional: sour cream, guacamole, salsa, limes, lettuce

Directions

1. Trim the scallions and put all chimichurri ingredients in a blender or food processor and blend into a sauce.
2. Chop the seitan into smaller chunks if needed and put in a bowl. Put at least half of the sauce in with the seitan and toss to coat. Add more sauce as needed to cover all the seitan. (I usually do 3/4 to all of the sauce, honestly.) Let sit.
3. Chop the onion and the ell pepper.
4. Set skillet over medium heat and heat the oil. Add the seitan and cook for 3-4 minutes.
5. Add the onion and pepper and cook for another 5-8 minutes, until vegetables are to your liking. Stir occasionally.
6. To serve: put seitan mixture in a warm tortilla, top with whatever toppings you like and enjoy.

Serves: 3 people, double the seitan (and possibly pepper and onion) if you want to feed more.

Leftovers: Decent, they hold up well.