By the Gracious Vegan
Don’t be alarmed by the number of spices. They are common spices, easy to find, but they add up to an uncommonly great flavor. The oven-roasting means you can skip the oil and still get that one-of-a-kind fajitas effect of charred edges and a velvety softness to the vegetables. The toppings finish the drama: the more the merrier!
Makes 6 servings
Preheat oven to 450°F. Line two sheet pans with parchment paper.
Toss the following ingredients together in a large bowl.
(optional) 4-8 ounces seitan, tempeh, or extra-firm tofu, sliced thin (about 1/2”), then cut at various angles
4 bell peppers (a mix of colors is nice), sliced
2 Roma tomatoes, chopped
2 small zucchinis, sliced
1 onion, sliced thin or chopped
1/4 cup cilantro leaves, chopped
Mix the following ingredients together in a bowl or jar, then pour over the vegetables and protein and stir.
¼ cup lime juice
2 Tablespoons tahini
1 Tablespoon water
½ Tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Divide the mixture onto the two sheet pans and spread out the contents into a single layer. Roast for 15 minutes, then stir and flip the vegetables. Roast for 10-15 more minutes, until the vegetables are tender, the liquid is evaporated, and the edges of some of the vegetables are brown. Serve with your choice of:
Corn or flour tortillas
More chopped cilantro
Timing: About an hour
Nutrition: Whole-food unprocessed, WFPBNO
Gluten-free if you use gluten-free tortillas and your omit the seitan