Recipes · Vegan/Vegetarian

Chipotle Seitan Fajitas {Vegan}

seitan tacos fajitas

How was your Independence Day?  I hope it was filled with good people and good memories.  And here’s hoping you don’t have to work until Monday!

After all of that alcohol and BBQ, it’s nice to treat your body with an easy vegan meal.  Salads are great, but sometimes I need something more substantial.  These fajitas are great for that.  Seitan is my absolute favorite non-meat.  To me, the texture resembles chicken breast.  I spiced these up and added this seitan fajitas for Mister and he didn’t even know it was a Vegan meal until I saw him going back for seconds and mentioned, “Not bad for a meatless meal, huh?”

I gave myself a pat on the back.

Fajitas are great because they are so versatile.  We put onions, peppers and mushrooms in ours, but you can really customize it according to your likes and dislikes.  You can add slaw, avocado, corn, etc. to your own fajitas.

Chipotle Seitan Fajitas


  • 1 10-ounce chipotle flavored package of seitan (or omit the chipotle if you want milder fajitas)
  • 1 cup bell pepper strips
  • 1 small yellow onion, cut into strips
  • 1 cup mushrooms, sliced in half
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 2 Tablespoon canola oil
  • flour tortillas
  • Salsa, sour cream, guacamole, etc. (optional)


  1. Cut the seitan into 1-1/2 inch strips of a moderate thickness. Add the salt, cumin, chili powder, and both types of pepper, and toss together until evenly coated. In a large skillet heat the canola oil. Add the onions, pepper strips and mushrooms and stir fry quickly over medium high heat until they barely soften. Add the seitan and cook for about 2-3 minutes, or until seitan is warmed through! Do not overcook! Because seitan is already “cooked” all you need to do is just add it at the very end.
  2. Warm the tortillas and keep them covered so they don’t cool off & dry out. Serve these buffet style with toppings and sides.

Recipe adapted from Poor Girl Eats Well.

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