These vegan Fajitas are made with tender marinated soy curls and a DIY fajita seasoning mix. A Tex-Mex classic perfect for a quick and easy weeknight dinner.
- 4 oz of dehydrated soy curls
- 2 cups hot water
- 1 tbsp soy sauce or coconut aminos
- 1 tsp Vegetable Better Than Bouillon or 1 vegetable bouillon cube
- 1 tbsp avocado oil or olive oil
- 2 bell peppers, any color cut into strips
- 1 red onion, cut into strips
- 3 cloves garlic, crushed
- 1 lime, juice and zest
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dry oregano
- 1/2 tsp dry basil
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 8 corn tortillas
Ketchup Mayo Sauce
- 1/4 cup vegan mayonnaise, I used Vegannaise
- 2 tbsp ketchup
- 1–2 tsp hot sauce, optional
- To rehydrate your soy curls, add the hot water to a medium sized mixing bowl along with soy sauce and a cube or teaspoon of your favorite bouillon vegetable base. Mix to combine and then add your soy curls to the broth and allow to rehydrate for 5-10 minutes.
- Once softened, reserve some of the broth in a small cup then strain the soy curls using a sieve. With a spoon gently press out some of the extra liquid, then add the soy curls back to the bowl and coat with lime juice and cornstarch.
- Bring a large skillet up to medium heat and warm the oil in the pan. Add the soy curls in and allow to cook undisturbed for 2-3 minutes. Now, sauté and cook until the soy curls have browned and crisped up evenly, about 5-7 minutes.
- Add in the crushed garlic and sauté until fragrant. Then add in the onions and peppers along with a pinch of salt and stir fry with the soy curls for 2 minutes.
- Sprinkle all the seasonings on to the soy curl mixture and continue to sauté until the onions and peppers have cooked down and everything is evenly coated. Add a splash of the reserved broth if your soy curls or veggies start to stick to the pan.
- Prepare the ketchup mayo sauce by stirring the ingredients together until smooth in a small bowl. Then set aside until ready to serve.
- Stir in the lime zest, remove from heat and then serve over warmed tortillas with the ketchup mayo sauce drizzled over top.
Coat your soy curls in cornstarch before cooking them up. While you can skip this step, it does make the soy curls crisp up and brown better when cooking.
Customize the DIY fajita seasoning mix to your liking. If you want it more smoky, add more smoked paprika. Need more spice, add in some more chili powder.
Squeeze some of the liquid out of your soy curls after they are hydrated. If the soy curls are too liquid logged then they will take much longer to cook.
Reserve some of the liquid you hydrate your soy curls in. I like to use it to help deglaze the pan without having to add additional oil to this dish while everything is cooking.
Keywords: vegan fajitas, veggie fajitas, veggie fajita seasoning