This is one of the only ways that the hubby will eat seitan. He loves seitan fajitas. He will eat seitan prepared in a couple of other ways, but I would not say he likes any of the other seitan dishes that I make. My favorite seasoning to use is McCormick Fajita Seasoning. It comes in an envelope to season a pound of fajitas. I have made my own fajita seasoning, but it just does not compare to this. This seasoning, season fajitas perfect every time.
I made pinto beans in my pressure cooker for the first time without soaking the beans overnight. They came out very good and were tender after only 25 minutes of cooking. In the instruction manual that came with the pressure cooker, it says not to add salt to beans because the beans will not get soft. I am not sure why that is, but I did not want crunchy beans so I followed that advice. I added salt after the beans were cooked.
This meal was a hit with the hubby. It is nice when an omnivore likes a vegan meal. Which does not happen too often, but when it does it is great.
Seitan Fajitas
2 tablespoons canola oil, divided
6 small seitan steaks, thinly sliced
1 package Mc Cormick Fajitas
1/2 of a sweet onion, sliced
1/2 of a red bell pepper, sliced
1/2 of a green bell pepper, sliced
1 avocado, sliced
1/4 cup water
4 whole wheat tortillas
In a skillet, heat 1 tablespoon oil over medium heat. Add the seitan and cook until lightly browned. Remove from skillet and set aside.
In the same skillet, heat the remaining oil. Add the onion and peppers. Cook for 5 minutes or until tender. Add the seitan back to the pan. Add the Mc Cormick Seasoning and the water. Cook for a few minutes or until heated through.
Serve on tortillas with toppings of your choice. I used sliced avocado and sometimes vegan sour cream.
No Soak Pressure Cooked Pinto Beans
1 tablespoon canola oil
1/4 cup onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon pepper
2 cups dried pinto beans, rinsed and sorted
6 cups water
1 teaspoon salt, added after cooking
1/4 cup cilantro, chopped
In the pressure cooker, heat oil. Add onion and cook until almost tender. Add the garlic and the tomato and cook for a couple of more minutes.
Add the oregano, chili powder, cumin and pepper. Stir until combined.
Add the beans and 6 cups water. Put the lid on pressure cooker and bring up to pressure. Once at pressure, cook for 25 minutes.
Remove from heat and once the lid can be opened, add cilantro and salt.
