14.5K
Fajitas
Vegan Fajitas are a good “go to” meal when you are pressed for time. They are very satisfying and lend themselves to so many different variations. You can use different mixtures of veggies every time you make them to keep it interesting and of course you can top them with your favorite hot sauce, salsa, guacamole, fresh jalapeños and even our delicious nacho cheese sauce! If you are pressed for time, you can use store bought corn tortillas or if you want a special treat you can make our homemade corn tortilla recipe to serve them on.
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Equipment
Ingredients
- 1 ½ cups vegetable broth
- 2 teaspoons smoked paprika
- ½ teaspoon oregano
- 1 teaspoon cumin
- 1 lime, juiced
- 2 teaspoons Bragg liquid aminos, or low sodium soy sauce
- 2 cups Butler soy curls
- 1 red onion, cut in half and then sliced
- 1 red bell pepper, cut into strips
- corn tortillas
Instructions
- Mix the vegetable broth, spices, lime juice and Braggs in a medium sized mixing bowl.
- Add the soy curls and let them marinate for at least 20 minutes but 2 hours is optimal.
- Sauté the onions and red bell pepper at a high temperature in a cast iron skillet until they are just lightly softened, adding a little bit of the both from the soy curls to keep them from sticking to the pan.
- Add the soy curls and all of the marinade and cook for a few minutes until all of the juice is absorbed.
- Serve with warmed corn tortillas, salsa and garnish of your choice.
- We like to add a bit of guacamole and our nacho cheese sauce.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 178kcalCarbohydrates: 15gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 208mgPotassium: 581mgFiber: 7gSugar: 5gVitamin A: 1443IUVitamin C: 42mgCalcium: 107mgIron: 5mg
10 comments
Hello, how much cumin? The cumin and juice of one lime are on the same line. Love your show and recipes. Your are our families go to for all our WFPB recipes!
1 teaspoon cumin, juice of one lime
Thanks! We just made this recipe. I live in Asia where soy curls are unavailable so I used chickpeas instead. It was fantastic! Next time I might use tofu that has been frozen then thawed. Yum!
Love this recipe. Did not have soy curls so substituted portabello mushrooms. Excellent substitution.
I would love to make this but soy curls are ridiculously expensive (£70 for 3 bags on Amazon). Can they be home made? I plan to make soya milk so I would like to find a way of using the left over soya from that. I have seen a recipe on line but it uses wheat gluten, which I am sensitive to, and white flour which I can’t use either and wouldn’t want to. Any ideas would be appreciated.
I would just use some sliced portabella mushrooms instead of the soy curls.
Can I sub a lemon for the lime? I don’t have an limes on hand
Yes
Love this recipe. Turned out really yummy. I added baby portabella mushrooms in addition to the soy curls.
I’ve enjoyed your recipes, but this is my favorite of all… Easy, Flavorful, Quick!
I’m not fond of corn tortillas, but tried them. As expected, the tortillas fell apart, and didn’t add much flavor. I ended up eating without the tortilla, and it was delicious! I’ll try serving over brown rice in the future. I’ll also increase the amount of onion and red pepper, but the recipe is a “must-try” as written.