Seitan, Mushroom and Teese Fajita
The seitan was sliced thinly, pan-fried until golden brown and finished with a splash of tamari, a tablespoon of lime and a shot of tequila. It was cooked for an additional minute or so to allow the alcohol to burn off.
The mushrooms were sliced, pan-fried until they released their liquid and finished with a splash of tamari at the end. Also included were pan-fried red onion, red bell pepper and wilted collard greens.
The tortillas were loaded up with Teese, then the seitan, mushrooms and the rest of the filling -- the Teese melts first and hold the rest of the ingredients together while the tortilla crisps up on the griddle.