1. Butcher your vegetables into stalks like a creature possessed. If using zucchini, hold it back from the flames for a few minutes after committing the other vegetables. You do not want to cook zucchini for very long. If using seitan or another vegan meat like tofu, brown them first in the fires and fat. Sauté the vegetables in your cooking oil. You are not going to sauté the fuck out of them. You want them slightly fresh and crisp as if rigor mortis had just set in. They shall not be wilted and pathetic.

2. Spice the vegetables with reckless abandon. Use whatever spices sound good to you in fajitas. Do not fear spice These are often cheap and awesome.

3. Optionally, add sliced chipotle peppers from your can. Beware, they overpower the taste quickly, so use temperance with these. Two or three go a long way; store the remainder of the chipotle peppers refrigerated or frozen in the depths of hell for a long time.The daemonic clock ticks quickly with this. Sauté until they look awesome, but then remove before the dark ones steal too much of the crisp essence.

Gather around your other implements of fajita sacrifice!