Seitan Fajitas with Avocado-Yogurt Sauce Recipe | Vegetarian Times Skip to main content

Seitan Fajitas with Avocado-Yogurt Sauce

The creamy avocado and yogurt sauce gives this simple south-of-the-border meal extra flair. Look for whole wheat tortillas in natural food shops or gourmet stores.Menu plan: Serve with shredded romaine lettuce topped with spoonfuls of salsa. For a light dessert, serve wedges of mango sprinkled with lime.



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¾ cup low-sodium vegetable broth
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4 scallions (white and light green parts), cut into 1-inch pieces
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1 ripe medium avocado, chopped
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8 oz. nonfat plain yogurt
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1 jalapeno pepper, seeds removed
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1 Tbs. fresh lime juice
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¾ tsp. salt
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¼ cup chopped cilantro
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4 whole wheat tortillas
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½ tsp. dried oregano
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½ lb. seitan
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3 tsp. olive oil
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2 medium onions, thinly sliced
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3 cloves garlic, minced
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2 medium red bell peppers, cut into 1-inch squares


  1. 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.
  2. 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.
  3. In food processor, make sauce by combining avocado, yogurt, jalapeno, 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.
  4. Warm tortillas briefly in heated skillet. Serve tortillas mounded with seitan mixture and generous dollop of Avocado-Yogurt sauce.

Nutrition Information: 

23 g
Total Fat: 
10 g
Saturated Fat: 
2 g
50 g
1 mg
822 mg
9 g
0 g
4 Servings

Comments on this Recipe

Excellent, my meat-eating parents even loved it.

Simple, fast, flavorful. It checked all the boxes for a satisfying weeknight supper. I used Beyond Meat instead of seitan, no onions or garlic or jalepeno, added a couple of mushrooms and soft corn tortillas. Even with removing some of the flavor components it was still good. The sauce is key. I increased the quantities by 50 percent and had no leftovers with my family of five.