Vegan Gluten-Free Fajitas

Posted by on Oct 19, 2013 in Recipes | 0 comments

Last night as I was taking the train home I started thinking about what I should cook for dinner and running through the things I had in the fridge that I needed to use… avocado, corn tortillas, peppers and of course what comes to mind? Fajitas! I had just replenished my stock of Butler Soy Curls and just knew they would be perfect for this recipe.

Veggies for the fajitas

Veggies for the fajitas

As soon as I got home I set about putting it together.  One thing I learned in the cooking class I took in Bangkok was about creating pastes made with fresh ingredients to enhance the flavor of my recipes.  This time I decided to make a paste out of onions, a hefty amount of chopped garlic and tomatoes.  After they cooked in some red palm oil for a nice long time (until the tomatoes had essentially broken down), I added the rehydrated soy curls and let them sauté for a while. Then I added in the rest of the spices: some ancho chili powder, cayenne pepper, onion powder and salt.  Finally after letting the flavors incorporate for a while I added the peppers and a bit of chili paste that I had made the day before (feel free to use a store-bought paste), stirred them in quickly and then turned off the heat so the peppers wouldn’t overcook. I added water a few times to prevent sticking and create a light of a sauce. 

Almost ready...

Almost ready…

The result? Amazing! So much better and healthier than store-bought fajita spice mixes, which are often laden with sugar, salt, and cornstarch. 

Fajitas 2

Ready to eat!

Vegan Gluten-Free Fajitas
Serves 2
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Total Time
30 min
Total Time
30 min
  1. ½ tbsp oil for cooking (I used red palm oil)
  2. ½ red onion, sliced
  3. ½ large tomato, chopped
  4. 4 cloves of garlic, chopped
  5. 1½ cups dry butler soy curls, rehydrated in warm water for ten minutes and squeezed dry
  6. ½ cup bell peppers, sliced into ¼ inch matchsticks
  7. 1 hot pepper, diced (I used a scotch bonnet, but a jalapeño would be perfect)
  8. 2½ tsps of ancho chili powder
  9. 1 tsp of onion powder
  10. ½ tsp of salt, or more or less to taste
  11. Dash of cayenne pepper
  12. Chili paste, to taste (optional)
  13. Water, as needed
  1. Heat the oil over medium heat.
  2. Once the oil is hot, add the onion, garlic, hot pepper and tomato and cook for 8-10 minutes, until tomato has broken down.
  3. Add soy curls and sauté for 3-5 minutes.
  4. Add chili powder, onion powder, salt, and cayenne pepper and sauté for another 2-3 minutes.
  5. Add peppers and chili paste. Stir to combine and then turn off heat.
  6. Add water as needed while cooking to prevent the food and spices from sticking to the pan.
Vegan Sweet and Simple
I served mine with gluten-free corn tortillas, cashew sour cream, avocado and some greens.  And yes, they tasted as good as they look! 

Fajitas 3


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