Fajitas starring "chicken style seitan"



These are the Fajitas from the Real Food Daily Cookbook (I gotta branch out, but... why?) These are amazing! The "chicken style" seitan has different ingredients than the standard stuff (this one has onion, garlic, cannellini beans and garbanzo flour). It changes it up a bit, although it's hard to tell the taste difference b/c this fajita recipe adds a bunch on top of it.

There's a "marinade"- the driest marinade known to man, only 4T of liquid to, oh, about 20 T of spices. I marinaded it overnight. After that, it's easy peasy to make- just chop the peppers, onions and tomatoes, pan sear it all and voila! It's a delicious dish, and I appreciate the recipe a lot because I would never, ever have used those herbs (oregano, thyme, basil + others) for a mexican dish.

I have one pound of the seitan left, which will go in some mole enchiladas, so again, it'll be doused in something disguising the flavor, but there is a clear difference, and I can see why you'd want to use the "chicken style" versus plain for different applications. It's also nice to expand our non-soy protein base with a different flavor.