Vegan Fajitas with guacamole, soy yogurt dip, and ketchup in a tortilla filled with roasted bell peppers, onions, and vegan meat strips.
Calories | 4063 kJ (970 kcal) |
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Protein | 47 g |
Fat | 32 g |
Carbohydrates | 108 g |
Fiber | 27 g |
chef's knife, large frying pan, cutting board, Spoon, fork, plate, bowl, spatula, non-stick frying pan
Cut the lettuce into bite-size pieces and put on a plate. Chop the onion and bell peppers coarsely and put on a second plate.
For your guacamole, mash the avocado in a bowl. Add ¼ of the onions, mix and season with salt, pepper, and lemon juice.
Place the vegan meat strips in a bowl, cover with boiling water, let sit for approx. 10 minutes and squeeze out as much excess water as you can.
In a bowl, mix the soy yogurt, salt, pepper, and crushed pepper until creamy.
Heat the canola oil in a non-stick frying pan over high heat. Add the vegan meat substitute, pepper, and onions and fry for approx. 2-3 minutes until the onions turn translucent.
Turn the heat to medium, stir in the tomato paste and fry for 2 minutes.
Add the vegetable broth and crushed pepper and cook until reduced completely.
Place the tortillas in a pan over medium heat and warm them for approx. 20 seconds from each side.
Build your Tortilla by topping it with salad, sauces and veggie mix. Fold up the bottom to cover the filling then fold in the edges. Roll up to seal. Secure by wrapping with foil if you want.
Enjoy your meal!