These are inspired by Skinny Taste, concerted a vegan treat!!
Preheat oven or air fryer to 400.
In a large skillet over medium heat, spray with olive oil, add onions and peppers and cook until soft. Chop into small pieces once cooked. Add the seitan and cook until it starts to brown, let cool slightly abs chop.
Place an egg roll wrapper on a cutting bowl, place a little nacho sauce in the middle, top with pepper mixture and seitan. Fold sides in the bottom and roll up tightly. Spray with olive oil and place on a parchment lined baking sheet. Repeat.
Bake for 10 – 15 minutes until crispy, turning a couple times.
Airfry at 370 for 4 – 5 minutes until crispy.
Serve with nacho sauce.
Serves 4 – 6.
- Seitan, 1/2 lb sliced thin
- Olive oil spray
- Nacho sauce
- 1 onion, sliced thin
- 4 bell peppers, sliced thin
- 12 egg roll wrappers
This one was a combo of bring a few things I had on hand together. We then wrapped them up and had them as the pre-camp performance picnic! So good!!
- 1/2 recipe seitan, shaved thin
- Nacho sauce, warmed
- 2 c onions, sliced thin
- 2 c bell peppers, sliced thin
- 2 tbsp grape seed oil
- 2 tbsp Worcester sauce – vegan
- 2 tbsp water
- Salt and pepper
- 6 hoagie buns
In a large pan heat oil and add onions, green peppers stir in water and Worcester sauce, season with salt and pepper and cook for 3 minutes.
Push veggies to one side and cook the seitan for 3 minutes until crispy.
Full rolls with seitan and peppers and drizzle with cheese sauce.