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Ingredients

• ✓ seitan
• olive oil
• red bell pepper
• green bell pepper
• yellow bell pepper
• red onion
• soy sauce
• garlic
• chili powder
• paprika
• cumin
• whole grain tortilla

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir bell peppers and onion in hot oil until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
2. 2 Spoon seitan filling onto each tortilla and fold tortilla around filling.

By MFord

Ingredients

• ✓ seitan
• tomato
• white rice
• vegetarian refried bean
• tomato
• green chile
• mozzarella-style vegan cheese
• corn tortilla
• green enchilada sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.
3. 3 Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.

By Erica Anderson

Ingredients

• ✓ seitan
• all-purpose flour
• egg
• panko bread crumb
• garlic powder
• paprika
• cayenne pepper
• black pepper
• chili powder
• salt
• imitation chicken breast
• cooking spray

Instructions

1. 1 Pour flour onto a large plate. Place eggs in a shallow bowl. Combine bread crumbs, garlic powder, paprika, cayenne pepper, black pepper, chili powder, and salt in another shallow bowl.
2. 2 Coat imitation chicken strips in flour, dip into eggs, then dredge in bread crumb mixture, and place on a plate.
3. 3 Heat an air fryer to 500 degrees F (260 degrees C).
4. 4 Place a row of coated strips in the air fryer basket. Spray with a light coat of cooking spray.
5. 5 Cook strips in the air fryer for 6 minutes. Open fryer to flip strips with tongs. Continue cooking until golden brown, 4 to 6 minutes more.

By Chef Wheeler del Torro

Ingredients

• ✓ seitan
• olive oil
• soy sauce
• onion
• celery
• carrot
• potato
• garlic
• irish stout beer
• brown sugar
• all-purpose flour
• thyme
• salt
• black pepper

Instructions

1. 1 Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
2. 2 Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
3. 3 Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.

By The Inquisitive Vegetarian

Ingredients

• ✓ seitan
• carrot
• celery
• yellow onion
• leek
• shallot
• vegetable broth
• vegetable bouillon
• parsley
• bay leaf
• thyme
• salt
• black pepper
• rotini pasta

Instructions

1. 1 Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
2. 2 Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
3. 3 Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
4. 4 Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.

By Stephanie

Ingredients

• ✓ seitan
• olive oil
• tomato
• celery
• vegan sausage
• vegetable broth
• onion
• green bell pepper
• garlic
• miso paste
• cajun seasoning
• thyme
• oregano
• rice
• parsley

Instructions

1. 1 Drizzle olive oil into a 4-quart slow cooker. Add tomatoes with juice, celery, seitan, sausage, vegetable broth, onion, bell pepper, garlic, miso paste, Cajun seasoning, thyme, and oregano to the slow cooker.
2. 2 Cover slow cooker. Cook on Low for 4 hours. Add rice to the slow cooker. Cover slow cooker. Cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

By Maggie Huffman

Ingredients

• ✓ seitan
• flour tortilla
• avocado
• tomato
• water
• black salt
• black pepper
• garlic powder
• coconut aminos
• nutritional yeast
• firm tofu
• black pepper
• garlic powder
• coconut aminos
• lime
• green bell pepper
• onion
• sweet potato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
2. 2 Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
3. 3 Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
4. 4 While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
5. 5 Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
6. 6 Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

By The Vegan Red Princess