Plant Based Fajitas

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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.

t sure how they would turn out without meat Plant Based Fajitas

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)

Corn Tortillas

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.



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