Vegan Fajitas With Tempeh Recipes

VEGAN FAJITAS WITH TEMPEH

Vegan Fajitas with Tempeh image

This is an easy weeknight meal. Vegan and so good. Serve over Mexican rice or tortillas.

Provided by Maddison

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tempeh

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1 red bell pepper, cut into thick slices
½ medium onion, sliced
1 teaspoon minced garlic
salt to taste
1 (8 ounce) package tempeh, sliced
¼ cup water
1 (1 ounce) package fajita seasoning (such as McCormick®)

Steps:

Heat olive oil in a large skillet over medium heat. Add red pepper, onion, garlic, and salt. Cook and stir until fragrant, 5 to 7 minutes.
Meanwhile, mix tempeh, water, and fajita seasoning together in a shallow bowl.
Add seasoned tempeh to the skillet. Cook over medium-low heat, stirring often, until tempeh absorbs flavors, about 15 minutes. Reduce heat to low and keep warm until ready to serve.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 13.9 g, Fat 16.3 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 2.7 g, Sodium 542.4 mg, Sugar 1.8 g

VEGAN FAJITAS

Vegan Fajitas image

This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.

Provided by TYGSD

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon chili powder
garlic salt to taste
salt and pepper to taste
1 teaspoon white sugar
2 small zucchini, julienned
2 medium small yellow squash, julienned
1 large onion, sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tablespoons olive oil
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained

Steps:

In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 17.9 g, Fat 14.4 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2 g, Sodium 130.2 mg, Sugar 6.6 g

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