How to make delicious fajitas with a vegan twist

SEATTLE —

Soy Curl Fajitas 

By Amy Webster

Servings: 8

Prep time: 15 minutes | Cook time: 30 minutes

Ingredients:

• 1 (8 ounces) bag of Butler Soy Curls
• 4 ¼ cups vegetable broth, divided, warm to hot
• 2 tablespoons lime juice
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cayenne pepper (optional)
• 2 tablespoons olive oil                                                                   
• 1/2 onion, thinly sliced
• 1 bell pepper (any color of choice), thinly sliced                                 
• 2 garlic cloves, minced  

For serving the fajitas

• 8 flour or corn tortillas
• 1 avocado, sliced (or your favorite guacamole)

½ cup vegan sour cream

• 1/4 cup cilantro, chopped
• 2 limes, quartered

 Directions

1. Hydrate the soy curls by placing them in a bowl with 4 cups of the vegetable broth. Let sit for 10 minutes then drain soy curls.
2. In a small bowl mix together the remaining ¼ cup of vegetable broth, lime juice, tomato paste, soy sauce, and spices. Set aside.
3. In a large skillet, heat the oil over medium-high heat. Add the onion and bell pepper, and saute for 5-7 minutes or until cooked through. Add the garlic and stir for 2 more minutes. Add the soy curls and cook about 5-7 minutes to allow soy curls to lightly brown. Stir frequently. Add the vegetable broth spice mixture and stir to coat well. Turn heat down to low and cook for another 10 minutes to allow the mixture to absorb the flavors. Add a splash of water or vegetable broth if needed.
4. Remove from heat and serve on tortillas, topped with avocado and vegan sour cream, along with other desired toppings.
5. Enjoy!

Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.