I love Fajitas. Well, I love the inside of a Fajita – the charred veg, the mix of spices and the hint of citrus. I don’t actually mind weather it’s in a traditional tortilla with shredded lettuce, in taco shells with soured cream, on a jacket potato with copious amounts of grated cheese or served as a salad topper with Smashed Avocado. I love it every time.
I use vegan Quorn pieces instead of the traditional chicken and y husband (who is a carnivore and veg-dodger) tucks in without giving it a second thought. The mix of Quorn and crunchy veg gives lots of texture, and once everything is coated in spices, it doesn’t matter whether you’ve used chicken, Quorn or even jackfruit; it tastes great.
Feel free, as always with my recipes, to put your own spin on it. You could add sweetcorn, toasted almonds, frozen peas, for example, and use gluten free wraps if this is a concern.
I like the Schwartz Fajita seasoning, but use whichever brand you like. You can, of course, make your own version by mixing your own spices, which I have done myself in the past. But to be honest, the spice mixes you can buy in the supermarkets are so good, and so reasonably priced, that I recommend saving yourself the bother.
This fajita mix freezes really well. Just tub it up into portions (on it’s own, not in a wrap or taco or anything) in an air-tight container and pop it in your freezer. Then you can get a portion out as and when you like and eat it through in the microwave.
Ready in 25mins (10mins prep, 15mins cook) – Serves 2.
Ingredients:
- 2 tablespoons of olive oil
- Half a courgette, diced
- 1 red onion, diced (my guide How to Chop Onions Quickly and Safely is here)
- 1 red capsicum (bell) pepper, diced (my guide to Bell Pepper Prep is here)
- 1 large garlic clove, crushed and chopped finely
- 150g of frozen Quorn pieces (or whichever meat substitute you’re using)
- 2 tablespoons of Fajita Seasoning
- 1 tablespoon of lemon juice
- A pinch of salt
- A pinch of black pepper
- 4 wraps
Method:
- Put a large frying pan on the hob over a medium/high heat.
- Add the oil, courgette, onion, red pepper and garlic (and any additional veg you’re using).
- Cook for 5mins, stirring regularly.
- Add the frozen Quorn pieces, stir well and cook for a few mins until the Quorn is defrosted.
- Turn the temperature down slightly and add the Fajita Seasoning, lemon juice, salt, and black pepper (and flaked almonds if using).
- Cook for 5mins, stirring regularly. Add a drop more oil and turn the temperature down a bit more if you find the mixture is sticking to the pan.
- Take the Fajita mix off the heat, divide evenly between 4 wraps.
- Add Smashed Avocado, soured cream, cheese, or any toppings you like, roll up and serve immediately.
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