- 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
- 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
- Corn tortillas (about 3 or 4 per serving)
- Sour cream
- Salsa (see recipe below; don't even think of using jarred salsa)
- Sliced avocado
- Spray a large nonstick skillet with oil spray.
- 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.
- Add peppers and continue to stir fry until they are cooked but not too soft. The vegetables will take 10 minutes or less total.
- Add 2 cloves of sliced garlic and stir fry some more. Add one teaspoon Bragg's if you are using.
- Remove vegetables to a serving dish.
- 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.
- 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.
- 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.
- 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.
- Serves four with tortillas, sour cream, salsa and avocado.