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–+ servings
Veggie Wrap with Charred Peppers Shaorma vegetariana reteta

Vegan Fajitas

These vegan fajitas layer roasted textured soy protein, grilled peppers and cabbage, salsa and guacamole into two loaded wraps for a hearty, meaty-textured Tex-Mex meal ready in about 45 minutes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 2

Ingredients 

  • 2 tortilla wraps I used gluten-free wraps from Schar
  • 1 bell pepper sliced; I used frozen bell pepper slices with mixed colors
  • 1 handful arugula
  • 2 pickles sliced
  • 1 cup cabbage chopped
  • 1 onion julienned
  • 4 Tbsps tomato salsa half this quantity per portion
  • 4 Tbsps guacamole half this quantity per portion
  • 50 g textured soy protein noodles or chunks
  • 1 tsp thyme
  • ½ tsp sea salt

Instructions

  • Bring water to a boil in a small pot. Add salt, then add the textured soy protein noodles. Boil for 5 minutes and remove from heat.
  • Heat the oven to 375F (190C). Grease an oven tray with a little oil.
  • Strain the soy noodles very well. Spread them on the oven tray, drizzle with oil and sprinkle with thyme.
  • Roast in the oven for 30 minutes, until crispy.
  • Heat a grill pan and spray it with a little oil.
  • Add the bell peppers and cabbage.
  • Grill for 10 minutes, covering the grill pan with a lid.
  • Spread the sauces over the tortilla wraps.
  • Add all the ingredients to the wraps (divide the quantities in half: half in one wrap and the rest in the other).
  • Fold up your vegan fajitas and enjoy!

Notes

Strain and pat the soy protein very well before roasting so it crisps up instead of steaming. Assemble the wraps just before serving to keep the tortillas from going soggy.