Vegan Mexican fajitas
Fajitas are one of the top dishes of Mexican cuisine, as they usually contain a combination of spices that makes them super tasty and truly addictive.
So just by swapping the animal meat for soy meat, we can enjoy all their flavor in a healthier, more ethical and more sustainable way.
This recipe is an alternative free from animal ingredients and therefore cholesterol-free, which keeps all the flavor thanks to the vegetables and spices it is made with, which add intensity and delicious spicy nuances.
Their filling makes these fajitas a dish rich in protein, carbohydrates, fiber, beta-carotene, lycopene, tryptophan, flavonoids, vitamins A, C, D, E, G and B vitamins (B1, B2, B3, B6 and B9 or folic acid), sulfur, calcium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine and, to a lesser extent, copper and zinc.
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- Step 1Put the textured soy in a saucepan with warm water for 15 minutes to hydrate. After this time, we drained it well and booked.
- Step 2Cut the onion, the green pepper, the red pepper and the julienne carrot.
- Step 3In a large pan, put to heat the oil and, when it is warm, take the onion and let it to be done for 5 minutes, stirring occasionally.
- Step 4We toss the rest of the vegetables, stir well so they mix and do not burn, and let them cook for 5 more minutes.
- Step 5After this time, we tossed the textured soybeans, added the salt, the spices, the garlic, the cayenne peppers without seeds and the soy sauce. We mix everything well so that the flavor is evenly distributed and let it be done for another 5 minutes, stirring so that it does not burn.
- Step 6When we have it ready, extinguish the fire and, in a clean pan, heat the tortillas for a few seconds on each side and assemble the fajitas filling the tortillas and closing them.