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.
- 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
- Optional: sour cream, guacamole, salsa, limes, lettuce
- Trim the scallions and put all chimichurri ingredients in a blender or food processor and blend into a sauce.
- 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.
- Chop the onion and the ell pepper.
- Set skillet over medium heat and heat the oil. Add the seitan and cook for 3-4 minutes.
- Add the onion and pepper and cook for another 5-8 minutes, until vegetables are to your liking. Stir occasionally.
- 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.