Vegan Steak Fajitas
Vegan Steak Fajitas
These delicious and flavorful steak fajitas are served in warm tortillas with a smoky chipotle cream. The steak is made with soy curls that have been rehydrated in a vegan beef broth.
I love using soy curls to replace meat and chicken in recipes, because they will take on flavor from whichever type of seasoning and broth you rehydrate them in. They’re also a good source of plant protein made from a single ingredient, soy beans!
The fajitas are easy to cook up making them a perfect meal any day of the week. They can be served with dairy free sour cream but the chipotle cream adds a yummy smoky flavor and a little bit of heat.
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Serves 4-5
Ingredients
4 oz (113g) dry Soy Curls
2.5 cups (591ml) Vegan Beef Broth
2 tsp (10ml) Dark Soy Sauce, for color (found in Asian markets)
1 1/2 tsp (7g) Montreal Steak Seasoning (or other steak seasoning)
3 Bell Peppers ( any mix of colors)
1 large Onion, cut root to stem
2 tsp (10ml) high heat Oil
2 tsp (10g) Fajita Spice Blend (store bought or homemade see below)
Salt & Pepper to taste
Serve with:
Tortillas
Lime wedges
Cilantro
Chipotle Cream
Chipotle Cream (mix together)
1 cup (240g) Vegan Sour Cream
2 Chipotle Peppers in Adobo Sauce, finely minced
2 tsp Lime Juice
Fajita Spice Mix
(mix together 1 tsp each of)
Ground Cumin
Oregano
Paprika
Chili Powder
Onion Powder
Garlic Powder
Directions
1.Mix together the vegan broth, dark soy sauce and 1 tsp of the Montreal steak seasoning. Add the dry soy curls to a bowl and pour the mixture over. Allow them to sit for 30 minutes to an hour.
2.While the soy curls rehydrate, cut the onion root to stem to create long slices. Discard the stem and seeds from the bell peppers and cut into strips.
3. Heat the oil in a large skillet on medium high heat. Add in the onions and sauté for 5 minutes before adding in the bell peppers. Add in 2 tsp of the fajita spice mix (see recipe on the left) and continue cooking for another 5-7 minutes or until all of the vegetables are tender. Remove them from the pan and set aside.
4.Drain the rehydrated soy curls, making sure to reserve a 1/2 cup of the broth mixture. Add the curls to the same pan that the vegetables were cooked in along with the 1/2 tsp of steak seasoning. Cook the soy curls on medium high heat until nicely browned and there are crispy edges. Add broth as needed to prevent them from drying out or burning.
5. Add the cooked vegetables back to the pan and heat through.
6.Warm the tortillas in a hot dry pan until lightly browned. Flip often to prevent burning.
7.Serve the hot fajita mix with warmed tortillas, a side of fresh chopped cilantro, chipotle cream for topping and lime wedges.
