Seitan Fajitas With Avocado-Yogurt Sauce

Recipe Ingredients

3/4 cup	177ml	Low-sodium vegetable broth
4		Scallions, white and light green parts - cut 1" pieces
1		Ripe avocado - chopped (medium)
8 oz	227g	Nonfat plain yogurt
1		Jalapeño pepper - seeds removed
1 tablespoon	15ml	Fresh lime juice
3/4 teaspoon	3.8ml	Salt
1/4 cup	4g / 0.1oz	Chopped cilantro
4		Whole-wheat tortillas
1/2 teaspoon	2.5ml	Dried oregano
1/2 lb	227g / 8oz	Seitan
3 teaspoons	15ml	Olive oil
2 teaspoons	10ml	Onions - thinly sliced (medium)
3		Garlic cloves - minced
2		Red bell peppers - cut 1" squares (medium)

Recipe Instructions

Cut seitan into 1/2-inch pieces. (You should have 1 1/2 cups.) In large, nonstick skillet, heat 2 teaspoons oil over medium heat. Add seitan and cook, stirring occasionally, until browned, about 6 minutes. Remove from pan and set aside.

Wipe out skillet. Heat remaining teaspoon oil over medium heat. Add onions and cook, stirring often, until beginning to brown, 5 to 6 minutes. Add garlic, red peppers and oregano and cook, stirring often, 5 minutes. Stir in broth and seitan and simmer until red pepper is tender, 3 minutes. Add scallions and salt and black pepper to taste. Stir 1 to 2 minutes more.

In food processor, make sauce by combining avocado, yogurt, jalapeño, lime juice and 3/4 teaspoon salt. Process until smooth and creamy. Add cilantro and pulse to combine. Taste for salt and add more if necessary.

Warm tortillas briefly in heated skillet. Serve tortillas mounded with seitan mixture and generous dollop of Avocado-Yogurt sauce.

This recipe yields 4 servings.

Per Serving: 386 Cal; 23g Prot; 10g Total Fat (2 Sat. Fat); 50g Carb.; 1mg Chol; 822mg Sod.; 9g Fiber.

Source:
Vegetarian Times, March 2001

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