Vegan Chicken Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned soy curls with seared peppers and onions, served in tortillas with salsa and toppings. A quick, protein-packed vegan fajita that brings Tex-Mex zest to a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 120 grams Butler soy curls ((about 3 cups))
- 1 cup vegetable broth
- 3 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ancho chile powder
- 3 garlic cloves, (finely minced)
- 2 tablespoons peanut oil ((or high heat oil of choice), divided)
- 1/2 medium red onion, (sliced into strips)
- 1 small red bell pepper, (sliced into strips)
- 1 small green bell pepper, (sliced into strips)
- Salt and pepper, (to taste)
- 3 tablespoons fresh cilantro, (finely chopped)
- 6 (7-inch - fajita sized) flour tortillas
- Salsa
- Cashew sour cream ((or store bought vegan sour cream))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1870mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 718mg
- Calcium
- 243mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1870MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.