Vegan Fajitas

These Vegan Fajitas are so dang good and easy, loaded with Tex Mex flavors thanks to Soy Curls!

My Soy Curl Chick’n is one of my favorite recipes because it’s so versatile. I made some Mushroom Fajitas a while back, and was thinking, why not make some Fajitas with Soy Curls? Turns out that idea was a winner as I’ve been eating these all week and I’m already thinking I need to make them again!

INGREDIENTS FOR Vegan Fajitas

Besides Soy Curls, all we need are a few ingredients to infuse some flavor!

seasonings & marinade

For the seasoning and marinade, we are packing a lot of UMAMI with a variety of sources.

• Vegan Chicken Broth – or use Veggie Broth!
• Vegan Mayo – Soy Curls have no fat, so this will help them not only taste better, but we’ll get a nice sear on them too. You can also sub for Vegan Yogurt if you like.
• Olive or Neutral Oil – Same reason as the Vegan Mayo, this will provide some much needed fat and flavor!
• Miso Paste & Nutritional Yeast – For UMAMI!
• Garlic and Onion Powder – Because they taste good with Chicken!
• Thyme and Parsley – Again, this will help reinforce the “Chicken” flavor.
• Lemon Juice – We’ll need some acid to cut through the fat and savory flavors. You can also use Vinegar.

That is the recipe for the Soy Curl Chick’n. In order to get this tasting like Tex-Mex, we’ll be adding in some Chili Powder, Cumin, Garlic and Onion Powder, Coriander, Smoked Paprika and a little Soy Sauce at the end!

how to make Vegan Fajitas

This couldn’t be easier! First rehydrate the soy curls in some vegan chicken broth or veggie broth for about 10 minutes.

While the soy curls rehydrate, make the marinade by combining all the ingredients.

Drain and squeeze out as much liquid as you can from the rehydrated soy curls.

Pour over the marinade and toss to coat.

Next add the Fajitas seasoning, and toss to coat.

Ideally, grab a 12″ Cast Iron Skillet (you can use non-stick, just make sure you don’t heat it too high) and heat it over high heat for about 3 – 4 minutes. If you see little wisps of smoke, that’s a good indicator that it’s hot enough. Add 1 – 2 Tbsp of high smoke point oil (Vegetable, Canola, Avocado etc) and then add in about 1/3 of the Soy Curls. Just make sure you don’t crowd the pan.

Cook for 3 – 4 minutes stirring every 30 seconds or so, until well browned. Optionally, drizzle a little soy sauce and cook for another 30 seconds.

Remove the Soy Curls and reserve in a bowl, then repeat with the remaining Soy Curls until they are all cooked.

Add 1 Tbsp of cooking oil to the pan, and then toss in the Bell Peppers and Onions (I cooked my onion separately since my wife can’t eat them).

Again, don’t crowd the pan, and do these in batches as needed. These don’t need to cook long as the pan is nice and hot. You should see some charring within a few minutes. Season to taste with the same seasonings as the Fajitas.

If needed, remove and reserve and repeat until all the peppers and onions are cooked.

Then add everything into the skillet to reheat and serve immediately.

I like adding a layer of guacamole to a warmed tortilla, then the Fajitas, some Pico De Gallo, and Vegan Sour Cream and Hot Sauce!

Other REcipes you’ll dig

• Mushroom Fajitas
• Taco Bell Quesadilla
• Al Pastor Tacos
• Carne Asada

tips for cooking soy curls

• Rehydrate the soy curls for at least 10 – 15 minutes. I have found that using cold, warm or hot water doesn’t make a noticeable difference.
• Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful.
• No matter what you hydrate them in, you’ll want to SQUEEZE out as much of that liquid as possible.
• You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that’s still juicy.

Storage

Store any leftovers in the fridge and eat within 3 – 5 days.

Vegan Fajitas

Thee Burger Dude

5 from 4 votes

Print Recipe Pin Recipe

Course Entrees

Cuisine American, Mexican

Servings 6 Servings

Ingredients

  

1x2x3x

• 8 oz Dried Soy Curls
• 4 cups Vegan Chicken Broth (or Veggie Broth)

Marinade

• 1/3 cup Vegan Mayo*
• 1/3 cup Olive Oil
• 1 Tbsp Miso Paste
• 1 Tbsp Nutritional Yeast
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Dried Thyme
• 1/2 tsp Dried Parsley
• 2 Tbsp Lemon Juice
• Water (as needed)
• Salt & Pepper (to taste)

Fajita Seasoning

• 2 Tbsp Chili Seasoning
• 1 Tbsp Cumin
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1 tsp Coriander
• Salt & Pepper

Fajitas

• 2 – 3 Bell Peppers (sliced into strips)
• 1 Medium Sized Red or White Onion (sliced into strips)
• Taco Seasoning (or season to taste with more Fajita Seasoning)
• Soy Sauce
• Cooking Oil (Vegetable, Canola, Avocado)

For Serving

• Tortillas
• Guacamole
• Pico de Gallo
• Vegan Sour Cream
• Salsa or Hot Sauce

Instructions

 

Soy Curl Fajitas

• Cover the soy curls in the broth and rehydrate them for 10 – 15 minutes. Then drain them and squeeze out as much liquid as possible.
• While they rehydrate, make the marinade by combining the marinade ingredients in a bowl. If marinade seems too thick, add 1 – 2 Tbsp of water to thin it out.
• Cover the soy curls in the marinade and toss to coat them thoroughly. You can cook them right away or you can store them in the marinade in an airtight container in the fridge for about a week.
• Ideally, grab a well seasoned 12" Cast Iron Skillet (you can use non-stick, just make sure you don't heat it too high) and heat it over high heat for about 3 – 4 minutes.

  If you see little wisps of smoke, that's a good indicator that it's hot enough. Add 1 – 2 Tbsp of high smoke point oil (Vegetable, Canola, Avocado etc) and then add in about 1/3 of the Soy Curls. Just make sure you don't crowd the pan.
• Cook for 3 – 4 minutes stirring every 30 seconds or so, until well browned, making sure not to burn them. Lower the heat if needed.

  In the last minute or so, season to taste, add in as much of the Fajita seasoning as you'd like and toss to coat. You can also use this seasoning on the Peppers and Onions, so reserve some if you like or make extra.

  Optionally, drizzle a little soy sauce and cook for another 30 seconds.
• Remove the Soy Curls and reserve in a bowl, then repeat with the remaining Soy Curls until they are all cooked.
• Add 1 Tbsp of cooking oil to the pan, and then toss in the Bell Peppers and Onions (I cooked my onion separately since my wife can’t eat them).
• Again, don’t crowd the pan, and do these in batches as needed. These don’t need to cook long as the pan is nice and hot. You should see some charring within a few minutes. Season to taste with the same seasonings as the Fajitas.
• If needed, remove and reserve and repeat until all the peppers and onions are cooked.
• Then add everything into the skillet to reheat and serve immediately.
• I like adding a layer of guacamole to a warmed tortilla, then the Fajitas, some Pico De Gallo, and Vegan Sour Cream and Hot Sauce!

Notes

*If you are trying to cut down on fat / oil, you can sub out the Vegan Mayo for Vegan Yogurt, and leave out the oil. It won’t be as good, but still delicious.

Keyword Soy Curls

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