Monday, October 4, 2010

Fakejitas #2

This is a slightly more conventional take on vegetarian fajitas, made with fake meat, than the one that I posted on Sept. 21 as Fakejitas #1. I can't necessarily decide which one I prefer. This version is made with sweet red and green peppers, with a little kick provided by ground chile chipotle. What may make it unauthentic (are any fajitas unauthentic, let alone those made with soy strips or seitan?) is the use of a tomato-ey sauce, but I find that this is necessary when you don't use real meat. Also, I always serve these with corn tortillas, rather than flour, which would be more authentic for a Northern Mexican or Tex-Mex dish, because they are healthier (lower in fat and higher in calcium) and taste better besides. Heat them up any way you want, but preferably directly over a flame as I direct in Fakejitas #1.

Fakejitas #2

  • Oil spray
  • 1-2 tablespoons vegetable oil (peanut, corn or canola work well)
  • 2 medium or one large white or yellow onion, cut into wedges
  • salt
  • 1 large sweet green pepper, seeded and cut into strips
  • 1 large sweet red pepper, seeded and cut into strips
  • 6-8 cloves of garlic, slices
  • 8 -12 ounces fake meat strips (chicken or beef flavored seitan, or fake steak soy strips like Morningstar farms meal starter or Lightlife steak strips)
  • 1 teaspoon - 1 tablespoon Bragg's aminos
  • 1 teaspoon to one tablespoon olive oil
  • 28 ounce can diced tomatoes, or whole tomatoes diced, save juice (Muir Glen fire-roasted tomatoes will add a nice smokey flavor)
  • 1 teaspoon ground chili chipotle
To serve
  • Corn tortillas (about 3 or 4 per serving)
  • Sour cream
  • Salsa (see recipe below; don't even think of using jarred salsa)
  • Sliced avocado

  1. Spray a large nonstick skillet with oil spray.
  2. Heat 1 teaspoon to one tablespoon of the vegetable oil in the skillet on high, add onions, salt lighly, and stir fry until they begin to soften.
  3. Add peppers and continue to stir fry until they are cooked but not too soft. The vegetables will take 10 minutes or less total.
  4. Add 2 cloves of sliced garlic and stir fry some more. Add one teaspoon Bragg's if you are using.
  5. Remove vegetables to a serving dish.
  6. Add a bit more oil to the skillet, heat, and add the fake meat, shredding any large pieces if necessary and stir fry until seared, about 3-5 minutes.
  7. Add 2 more cloves sliced garlic, stir a bit, and add another teaspoon or two of Bragg's. Stir until absorbed and remove to the dish with the vegetables.
  8. Heat the olive oil in the skillet, add the remaining sliced garlic, saute until soft but not brown, about one minute, and add the diced tomatoes, their juice, and the chipotle. Cook on high until the sauce is thick, about 10 minutes.
  9. Return veggies and fake meat to the skillet and stir fry until combined. Taste for salt and add more if needed. It should be dry rather than soupy.
  10. Serves four with tortillas, sour cream, salsa and avocado.
An idea with leftovers: Beat about 4 eggs, mix with the leftovers, and cook in a nonstick skillet into a pancake-style omelet (actually a Spanish tortilla, but that is too confusing) with a little oil until done. Broil to cook the top.

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