Vegan Recipes

[Angel]

I got this recipe on www.vegweb.com

 

I personally used extra firm tofu as tofu absorbs flavors.  I cut it into strips.

 

It was great!  Enjoy!  Angel

 

The recipe was submitted on Vegweb by VeggieAlchemy,

 

Vegan  Fajitas

Ingredients (use vegan versions):

     Marinade ingredients:
    Juice of 1 large orange
    Juice of 2 medium limes
    Juice of 1 lemon
    1 tablespoon olive or vegetable oil
    2-3 garlic cloves, finely minced
    1/3 medium onion, sliced
    1 handful of cilantro, roughly chopped
    1 teaspoon paprika
    1/2 teaspoon ground cumin
    1/2 teaspoon dried oregano
    1/4 teaspoon turmeric (optional)
    1/4 teaspoon ground coriander (optional)
    1/4 teaspoon of cayenne powder
    1 teaspoon garlic salt
     few grinds of fresh pepper
     salt to taste
    1 package (8 ounces) chickenless chicken strips (I use Gardein or Trader Joe's) 
    1/4 red onion, sliced
    1/4 onion, sliced
    1 garlic clove, minced
    1 tablespoon oil
    1/2 medium red bell pepper, sliced into strips
    1/2 medium green bell pepper, sliced into strips
    1/2 medium purple bell pepper, sliced into strips (optional)   
    6 corn tortillas or 4 medium flour tortillas
 
Directions:

1. Prepare the marinade by mixing all marinade ingredients in a glass, non-metallic bowl or zip top bag. Add in your chickenless strips and coat pieces evenly. Marinate for at least 4 hours or up to 2 days. If possible go longer and marinate at least overnight for maximum flavor potential!

2. Over medium-high heat,  add 1 tablespoon of oil in a hot skillet. Carefully add the chickenless chicken strips and cook until slightly charred and browned, about 7-10 minutes, stirring often. Once you get a nice crispy edge, pour about a 1/3 cup of the marinade on the strips to infuse more flavor and to de-glaze the pan. Keep stirring and scraping the pan. All those charred bits = flavor!

3. Once most of the liquid has evaporated add in your onions, garlic and bell peppers, stirring constantly to prevent sticking.Taste for salt and add a little if necessary. Cook for another 4-6 minutes or until veggies are slightly charred, tender yet crisp. Try not to cook the veggies to death. Preserve their awesome nutrition!

Serve in piping hot tortillas with your favorite toppings. I like Don Hector's Fresh Guacamole and tapatio hot sauce.

Tips:

If you want to take it to the limit try grilling these up on a well-greased BBQ grill.

Heat your tortillas on a hot, dry pan or comal over medium heat.

Use whatever awesome veggies are in season at your local farmer's market. I found cool looking purple bell peppers. They taste like mild green bell peppers.

Source of recipe: This is my take on my Aunt Argelia's recipe. She would often make this for our family when she came into town from Mexicali.

Makes: 2-4 servings, Preparation time: 1 day, Cooking time: 20 minutes