Fajitas! They are back – I wasn’t sure how they would turn out without meat, but these were a hit! With this recipe, we discovered a happy use for soy curls. We weren’t quite sure how we would like them as a meat substitute, but they provide a nice mouth feel – similar to meat, but without the animal. This recipe can also be adapted to omit the soy curls if desired.
They come together in approximately 15-20 minutes.
Thanks once again to my friend Whitney from Plant Pure Nation who introduced us to soy curls. Although I had read about them, I was dubious & skeptical. However, we’ve been pleasantly surprised with the many different meals we have been able to produce with this ingredient.
Tonight, we were craving fajitas, & loved how quickly these came together.
2 cups soy curls
3 cups water
1 cup thinly sliced bell peppers
1 medium onion – thinly sliced
1 cup thinly sliced mushrooms
4 garlic cloves, crushed & minced
1/4 cup red wine vinegar
1 Tablespoon coconut milk cream (the solid cream at the top of a coconut milk can)
1 Tablespoon 100% maple syrup
2 Tablespoons soy sauce (divided)
2 teaspoons liquid smoke, or smoked paprika (divided)
3 Tablespoons taco seasoning (divided)
2 Tablespoons Chile powder (divided)
2 Tablespoons Cumin powder (divided)
2 teaspoons salt (divided)
Place soy curls in a bowl & cover with water, plus 1 inch.
Add half of the taco seasoning, soy sauce, chile powder, cumin, salt, & liquid smoke to the water. Mix & allow to rehydrate for 15 minutes.
While the soy curls re-hydrate, slice & prepare the vegetables.
Heat a wok or frying pan on high, then add vinegar followed by the vegetables & the coconut creat. Toss & heat vegetables.
Working quickly, squeeze water from soy curls & add to the vegetables.
Add remaining spices, soy sauce, liquid smoke, & syrup. Season to taste (spice measurements are approximations – adjust to taste).
Stir & heat just until soy curls are heated through.
Serve in warm corn tortillas, topped with avocados or guacamole.