Vegan Fajitas
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
| Amount | Unit | Ingredient |
|---|---|---|
| 1 1/2 | cup | Vegetable Broth |
| 2 | tsp | Smoked Paprika |
| 1/2 | tsp | Oregano |
| 1 | tsp | Cumin |
| 1 | piece | Lemon Juice |
| 2 | tsp | Soy Sauce |
| 1 | cup | Soya Chunks |
| 1 | piece | Red Onion |
| 1 | piece | Red Bell Pepper |
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 slightly softened, adding a little bit of the broth 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 a garnish of your choice. We like to add a bit of guacamole and our nacho cheese sauce.
| Nutrition | Value | % Daily Value* |
|---|---|---|
Servings |
4 |
|
| Calories | 178 kcal |
|
| Total fat | 8 g | 10% |
Saturated Fat |
1 g | 5% |
| Cholesterol | - | |
| Sodium | 208 mg | 9% |
| Total Carbohydrates | 15 g | 5% |
Dietary Fiber |
7 g | 25% |
Sugars |
- | |
| Protein | 16 g | 31% |
Vitamin D |
-
|
|
Calcium |
107 mg
|
8% |
Iron |
5 mg
|
28% |
Potassium |
581 mg
|
12% |