The fajita is one of the most traditional and popular dishes of Tex-Mex cuisine, which is a fusion of Mexican and Texan cuisines. This recipe for vegan fajitas is to die for and is one of my favorites from this type of cuisine.

In Spain it is very typical to serve fajitas directly in tortillas, but the original recipe is usually served in a cast iron pan or similar with the tortillas separately.



Para el marinado:

  • 250 g de seitán (1/2 libra), troceado en tiras
  • 1/8 cucharadita de pimienta negra molida
  • 1/8 cucharadita de cayena en  polvo, opcional
  • 1 cucharadita de comino molido
  • 1 cucharadita de orégano seco
  • 1 ó 2 dientes de ajo, muy troceados
  • 2 cucharadas de zumo de lima
  • 2 cucharadas de aceite de oliva virgen extra

Para las verduras:

  • 1/2 cebolla, en juliana
  • 1/2 pimiento rojo, en juliana
  • 1/2 pimiento amarillo, en juliana
  • 1/2 pimiento verde de los grandes ó 2 de los pequeños de freír, en juliana
  • 1/4 cucharadita de sal


  1. Put seitan in a bowl along with the rest of the marinade ingredients (pepper, cayenne, cumin, oregano, garlic, lime juice and oil), stir and leave to rest covered for at least 15-30 minutes in the fridge, although the ideal is to leave it for at least a couple of hours or better yet, overnight.
  2. Strain the seitan, but save the marinade. Cook in a skillet over medium-high heat for about 5-10 minutes or until browned on both sides. Remove from the pan to a plate and set aside.
  3. Now we are going to cook the vegetables. Put the vegetables (onion, red bell pepper, yellow bell pepper, and green bell pepper), salt, and marinade liquid in a pan. Stir and cook over medium-high heat for about 5-10 minutes or until golden brown. Add a little oil if necessary.
  4. Add seitan, stir and cook for 1-2 more minutes.
  5. You can eat the fajitas as they are or accompany them with corn or wheat tortillas, with avocado, other fresh vegetables such as tomato or lettuce, with a bit of guacamole or sour cream or whatever you prefer.
  6. Store leftovers in the fridge in an airtight container for 5-7 days. You can also freeze them, also in an airtight container for about 3-6 months.


  • Seitan can be homemade or you can buy it ready-made.
  • If you can’t eat gluten, try make the recipe with any meat substitute such as textured soy, tofu, tempeh or even with other legumes or with mushrooms or other types of mushrooms.
  • Use the vegetables you want. You can also use another type of oil if you want.
  • If you don’t have a spice, don’t worry, use what you have at home.
  • If you don’t like spicy food, omit the cayenne You can also use any other type of chilli, chili, or hot sauce instead of the cayenne.
  • Lime juice can be substituted for lemon juice.
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