Vegan fajitas are about as easy as it gets, and my husband likes them so much he specifically requests them when I’m making grocery lists. NOTE: You will need Soy Curls for this recipe. I discussed them before in this post. If you can’t find any, you can substitute sliced portabella mushrooms, but the taste will be less like chicken and more like steak, and the protein content will be much lower.
1 c. Soy Curls
1 c. water
1/2 large or 1 small veggie bouillon cube
Lime juice to taste
Taco seasoning to taste (I make my own with cumin, chili powder, onion powder, garlic powder and whatever else sounds good at the moment)
Small yellow onion
Two or three bell peppers (I like a variety of colors, but green will work just fine; if you’re in a hurry or can’t find decent peppers, the frozen, precut kind will do in a pinch)
Combine the Soy Curls, water, bouillon, lime juice and taco seasoning in a microwave-safe dish and nuke for a minute or two until the curls reconstitute. Meanwhile, cut the peppers and onions into thin strips.
Saute peppers and onion in olive oil until onion is translucent. (If using portabellas instead of Soy Curls, leave out the water and bouillon and just add the portabellas, lime juice and taco seasoning to the pan when you saute the peppers and onion.)
Add reconstituted Soy Curls, if using, and saute until peppers start to brown on the edges.
Serve immediately with warm tortillas, salsa, guacamole, vegan sour cream, hot sauce, or whatever else makes you happy.
The best thing about this recipe is that you can make it in less time than it takes to pick up drive-through fast food, and it tastes better than anything you’re likely to find at the big taco chains.