Spice in the Kitchen: Vegan/Vegetarian Veggie Fajitas

Feel like you are eating junk food, all the while getting in your veggies and whole grains! I first had a version of this many eons ago at a restaurant near University or Delaware in Newark, DE and it has since become a staple in my dinnertime repertoire.

Vegan/Vegetarian Veggie Fajitas
serves 4


  • 1-4 TB of oil (The more oil the better, but cut back if you are trying to eat light.)
  • 2 tsp of chili powder
  • 1 tsp of ground cumin
  • 1/2 tsp powdered oregano
  • 1 package Light Life Chkn's style strips (or seitan, tofu or just skip this and just do veggies)
  • One each: green and red peppers (Cut into strips)
  • One bunch of broccoli, cut into bite-sized florets
  • 1 cup shredded carrot
  • [Other veggies that work: zucchini, yellow squash, onion, mushrooms or any mild veggie.]
  • Salt to taste
  • 4 Whole wheat tortillas
  • Extras: Salsa, sour cream (vegan if you please), shredded cheese (again, vegan it if you must), guacamole, salsa picante, pickled jalapenos, hot sauce, etc.)


  1. Lightly sauté the spices in oil for a minute or two.
  2. Add chk'n strips or tofu and fry until the pieces are coated in the spices.
  3. Add veggies in order of how long they take to cook. Sauté until veggies are done. Add salt. Add 4 TB salsa if you would like.
  4. To assemble, coat a warmed tortilla with sour cream or any of the other recommended condiments. Add 1/4 of the filling in the middle of the tortilla and top with shredded cheese. Fold up the bottom quarter of the torilla and fold over the sides. Serve with tortilla chips. Olé!

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