By the Gracious Vegan
This recipe has been the work of tweaking, tweaking, tweaking over the last year or two. It really rocks now! I decreased the amount of oil a lot from the original chicken fajitas recipes that I had in my files. I added and subtracted ingredients from the filling, too, to come up with just the right combination. At the moment my cautious-vegan husband does not like obvious pieces of tofu, seitan, or tempeh, so I usually leave them out and serve a side dish of refried beans so we get some protein. These are not too spicy -- add more spice if you like them hot.
This recipe is enough for 4 good servings.
Mix these together for the marinade in a gallon-size Ziplock bag.
- 1/4 cup lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon water
- ½ Tablespoon soy sauce
- 1 teaspoon onion salt
- 1 teaspoon seasoned salt
- 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
Add the following to the bag, zip it up, and squeeze to cover everything evenly. Marinate for 3 hours or overnight.
- 1/8 cup cilantro leaves chopped
- ½ onion, sliced thin or chopped
- 1 Roma tomato, chopped
- 1 green pepper, slice
- 1 red pepper, sliced
- 1 zucchini, sliced
- 4-12 ounces seitan or extra-firm tofu, sliced thin then cut at various angles
About 10 minutes before you're ready to eat, heat a very large skillet (or Dutch oven if you don’t have a large skillet) to medium (or medium-hot if your stove runs a bit colder than most). Pour in all the marinade, vegetables, and protein. Stir and cook on high for 10-15 minutes (may not take that long--depends on your stove and pan) or until the vegetables are tender, the liquid is evaporated, and some of the vegetables have brown edges. Serve with any or all of these:
- Corn or flour tortillas
- Green onions
- Vegan cheddar cheese
- Vegan sour cream
Timing: About 40 minutes on task; plus marinating time of 3+ hours
Nutrition: mostly unprocessed ingredients
Gluten-free if you use corn or gluten-free-flour tortillas