Ok, today it really is but then not really the most beautiful day of the month of October (here it is raining and it is cold), so it’s a perfect excuse to bring you a little sunshine. Halfway between summer vegetables and winter vegetables, the veggie tortilla is just a tortilla with good crunchy vegetables inside and the seitan with caramelized to add a special touch. Nothing complicated, no, but this is the kind of dish that saves us a little update when it was not really the time or the desire to eat (provided you always have a packet of tortilla in the closet !). So it is a flat, simple and complete that you can enjoy as is or with a good soup that warms (some much need at this time !).

I hope it will give you ideas, because if you do not have seitan under the arm (finally in your fridge, huh !!!), you can always replace it with tempeh or tofu-flavored. Olé !

Veggie tortilla seitan {vegan}

For 2 people Save Print Ingredients

  • 2 small “steaks” of seitan (here of the gourmet grill)
  • 4 tortillas (corn)
  • 1 carrot
  • 1 bell pepper
  • 1/2 red onion
  • 1/4 of red cabbage
  • 1 bunch of arugula
  • A few cherry tomatoes
  • The juice of a lime
  • Olive oil
  • Tabasco jalapeno (green)



  • Cut the onion and cabbage into thin strips, grate the carrot and mix it and season with a drizzle of olive oil and the juice of the green lemon.
  • Wash, wring out and book the rocket.
  • Cut the pepper into rings and the cherry tomatoes in two.
  • Cook the steaks seitan as indicated on the package and then cut into strips.
  • Heat a few minutes in the frying pan on the tortillas.
  • Top the tortillas with all the veggies and seitan over the top, and finish by adding a little tabasco to your taste.


Written by Doc

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