1 lb carton of Seitan (the non-soy-sauce marinated kind works best for this)
1 small can Mushrooms, or a few fresh mushrooms
1 tbsp. Olive Oil
1 tbsp. Lemon Juice
½ of a Red Onion, cut in one-inch strips
1 medium Red Pepper, cut in one-inch strips (green works too)
1 cup Yellow Squash, diced
1 tbsp Olive Oil
1 clove Garlic
3 large Flour/Whole Wheat Tortillas
2/3 cup Cheddar Cheese, shredded
In a large skillet, put the seitan and mushrooms in the olive oil and lemon juice. Saute on medium-high heat for about 10 minutes, stirring frequently. The goal is to get both ingredients to sear up a little, creating those crispy bits we all love in our fajitas.
In a separate skillet, heat the olive oil for the veggies. Add the onion first, giving it extra time to cook. After a minute or two, add the pepper, squash, garlic, and salt. Saute on medium-high heat for about 10 minutes, stirring frequently.
Meanwhile, whip together a quick guacamole topping like so:
1 ripe Avocado
1 tsp. Lemon or Lime Juice
Dash Garlic Salt
4 Cherry Tomatoes, diced
3 tbsp. Red Onion, diced
3 tbsp. fresh Cilantro, minced
Smash everything together. Add additional salt to taste.
Fill tortillas with seitan and veggie mixture, and top with shredded cheese and guacamole. Enjoy.