Vegan Fajita Friday

Vegan Fajita Friday
July 1, 2011 Heather Nicholds, C.H.N.

Use this recipe to have fun on a Friday evening with a table full of fun fajita fillings! We’ll center these fajitas around some spicy glazed tempeh, and create a fresh salsa to pull the vegetables together.

Vegan Fajita Friday

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 6 fajitas

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Ingredients

Salsa

  • 1 cup tomato, diced
  • ½ cup onion, small dice
  • 2 cloves garlic, pressed
  • juice of 1 lemon
  • zest of 1 lemon
  • ½ cup chopped parsley or cilantro
  • pinch salt
  • pinch pepper
  • pinch cayenne (or 1 tsp Mexican Chili Mix – Homemade Spice Mixes

Marinated Mushrooms

  • Mushrooms, sliced
  • pinch sea salt
  • 1 Tbsp balsamic vinegar

Spicy Glazed Tempeh

  • 1 package tempeh
  • 1 tsp olive oil
  • pinch pepper
  • pinch cayenne (or 1 tsp Mexican Chili Mix – Homemade Spice Mixes
  • pinch salt
  • 1 tsp maple syrup

Hot Vegetables

  • 1 zucchini
  • ½ cup onion, sliced
  • 1 tsp olive oil
  • pinch sea salt

Raw Vegetables

  • 1 avocado, chopped
  • 2 green onions, sliced
  • 2 carrots, grated

6 tortilla shells

Directions

  1. Start with the salsa, combining all salsa ingredients in a bowl, and setting aside to combine. This will keep for a few days in the refrigerator.
  2. The mushrooms should have at least an hour to marinate, and up to 5 hours is even better. Put the mushrooms in a bowl with a tight-fitting lid, sprinkle sea sale and balsamic vinegar on them, cover with the lid and shake until you see them start to get wet. Set aside, and shake a few more times throughout their marination.
  3. To glaze the tempeh, cut it in strips. Heat a small skillet to medium, then heat the tempeh briefly in the oil. Add the spices, stir to coat the tempeh. Next, add your choice of liquid sweetener to the pan, stir to coat, and allow to cook for a few minutes to create a glaze. Remove the tempeh from the pan, and you can keep it warm in the oven on very low, or allow it to cool if you aren’t particular.
  4. Heat a skillet to medium (can be the same one as for the tempeh), and saute the onion in the olive oil. Once the onions are translucent, add the zucchini, sprinkle sea salt on it, and saute until the zucchini is soft.
  5. While the zucchini is cooking, you can prepare the raw vegetables.
  6. Heat your tortilla shells for a few minutes in a toaster oven, oven, or skillet, and serve everything at once.

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