Vegan Fajitas

by Jill Dalton

Plant Based 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.

Vegan Fajitas

Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 19 voted )

Ingredients

1 1/2 cups vegetable broth
2 teaspoons smoked paprika
1/2 teaspoon oregano
1 teaspoon cumin
juice of one lime
2 teaspoons Braggs liquid aminos (or low sodium soy sauce)
2 cups soy curls
1 red onion, cut in half and then sliced
1 red bell pepper, cut into strips
corn tortillas

Instructions

  1. Mix the vegetable broth, spices, lime juice and Braggs in a medium sized mixing bowl.
  2. Add the soy curls and let them marinate for at least 20 minutes but 2 hours is optimal.
  3. 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.
  4. Add the soy curls and all of the marinade and cook for a few minutes until all of the juice is absorbed.
  5. Serve with warmed corn tortillas, salsa and garnish of your choice.
  6. We like to add a bit of guacamole and our nacho cheese sauce.

 

By the Whole Food Plant Based Cooking Show on YouTube

plantbasedcookingshow.com

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8 comments

Matt August 10, 2021 - 10:39 pm

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!

Reply
Jill Dalton August 11, 2021 - 9:40 am

1 teaspoon cumin, juice of one lime

Reply
Matt August 13, 2021 - 6:41 am

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!

Reply
Annette Byrd August 27, 2021 - 8:09 pm

Love this recipe. Did not have soy curls so substituted portabello mushrooms. Excellent substitution.

Reply
Sue September 24, 2021 - 12:43 pm

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.

Reply
Jill Dalton September 26, 2021 - 10:29 am

I would just use some sliced portabella mushrooms instead of the soy curls.

Reply
Erin Armendarez October 20, 2021 - 12:56 pm

Can I sub a lemon for the lime? I don’t have an limes on hand

Reply
Jill Dalton October 21, 2021 - 7:24 pm

Yes

Reply

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