Dinner made easy with these simple sheet pan vegan fajitas. It’s a colorful mix of red and green bell peppers, red onions, and perfectly seasoned soy curls for a simple and delicious vegan and gluten-free meal. One pan, under 30 minutes!
It’s vegan fajitas time!
I’ve been sitting on this recipe for a while. Like 2019 a while. In fact, this was the last recipe I created in 2019 before taking a creative hiatus from work (which, by the way, was fantastic and something I highly recommend for anyone in a creative field). But after weeks and weeks of waiting, I am finally able to share with you my vegan chicken fajitas.
I have one other fajita recipe on the blog, my Portobello Steak Fajita Bowls and while they are delicious, I think this one is even better. Since I first created the recipe in November of last year, we have been eating this as part of our weekly rotation, and friends, my children have never eaten so well.
Let’s take a closer look.
Best Vegan Replacement for Chicken
Traditionally, fajitas are made with steak or chicken. When I’m making fajitas to emulate steak, I often opt for my favorite whole food steak substitute, portobellos, like you will see in these fajita bowls. You can also make vegan fajitas with store-bought, plant-based meat substitutes, such as Beyond Meat’s chicken strips, seitan, or tempeh.
But when it comes to substituting chicken for fajitas, I have one go-to meat substitute that you just can’t beat: soy curls.
What are Soy Curls?
Soy curls are a dehydrated soy product made by soaking the beans in freshwater and then constantly stirring them while they cook. They get dried at low temperatures which hold in the nutrients making soy curls a fiber and omega-3 rich food. They are chewy, sponges for flavor, and perfect for vegan chicken fajitas.
You can find soy curls in the bulk section at most grocery stores or online.
How to Cook with Soy Curls
To make soy curls, we first have to rehydrate them. To do this, place your soy curls in a shallow dish and add enough warm water to cover. Place a lid on top to keep in the heat and let them sit for 10 minutes until they have absorbed the water and become soft.
Once they are rehydrated, you can sauté or bake them until they are cooked and chewy.
In addition to your soy curls, you will need a mixture of onions and bell peppers. To make my fajitas colorful and festive, I used a mixture of red, yellow, and green peppers, but you can use any peppers you’d like.
Other common fajita vegetables are zucchini, summer squash, and jalapeños.
How to Make Sheet Pan Fajitas
This recipe is super simple to make. These sheet pan fajitas can be made with just one pan and thrown together in under 20 minutes for minimal mess and fuss. It’s the perfect weeknight meal!
To make vegan fajitas, follow these three simple instructions:
- Slice the peppers and onions. Add rehydrated soy curls and toss with olive oil and spice blend.
- Bake until soy curls are browned on the outside and chewy in the middle
- Assemble your fajitas and top with guacamole, lime, and cilantro and enjoy!
That’s it! All you need to know to be eating weekly fajitas just like me.
To take your fajitas to the next level, here are a few other condiments that I recommend using.
- Guacamole – Guacamole adds a lovely creaminess to this meal. You can either make your own guacamole or buy it at the store. Sliced avocado will also do the trick.
- Vegan Sour Cream – I am not particularly a fan of sour cream, but I do love the added tangy creaminess that it provides.
- Corn or Corn Salsa – Corn adds both texture and sweetness to these sheet pan fajita. When I’m feeling fancy, I make a corn salsa by adding lime juice, cumin, salt, and cilantro. The sweet and citrusy flavors of this salsa balance the savoriness of the chicken soy curls and sautéed vegetables.
Assembling Vegan Fajitas
Now that we’ve got our components sorted out, it’s time to assemble. Fill your corn tortillas with about 1/3 cup of pepper/soy curls mixture. Top with guacamole (or avocado), cilantro, lime, and any other topping of choice.
That’s it! You’ve got yourself a smoky, meaty, zesty, sweet, tangy, vegan, and gluten-free dinner!
Serving and Storing
Serve your fajitas with fresh lime wedges, cilantro, and guacamole.
Store the components separately. Store extra vegetables and soy curls in the refrigerator for 2 days. Gently reheat them when ready to eat. Guacamole should be eaten within a day.
More Mexican Inspired Recipes
Love Mexican-inspired vegan food? So do I! Here are a few of my favorite from the archives:
- Mexican-Style Stuffed Bell Peppers
- Loaded Vegan Nachos
- Cauliflower Queso
- Jackfruit Taquitos
- Black Bean and Butternut Squash Skillet Enchiladas
- Restaurant Style Guacamole
I think we’ve covered everything there is to know. Let’s take a look at the recipe below.
Dinner made easy with this simple sheet pan vegan fajitas. It's a colorful mix of red and green bell peppers, red onions, and perfectly seasoned soy curls for a simple and delicious vegan and gluten-free meal. One pan, under 30 minutes!
Cuisine: Mexican, Vegan
Keyword: Vegan Fajitas
Servings: 4 people
Calories: 476 kcal
Author: Sarah McMinn
- 8 corn tortillas
- 1/2 cup guacamole or 1 avocado, cubed
- 1 fresh lime, cut into wedges
- fresh cilantro, minced
- jalapeño pepper, seeded and diced (optional)
Preheat the oven to 425F. Place soy curls in a small bowl and cover with warm water. Top with a lid and let sit for 10 minutes to allow soy curls to rehydrate.
Meanwhile, slice the peppers and onions and spread evenly onto a large sheet pan. Mix together the spices until they are combined.
Drain the soy curls and add them to the peppers and onions. Top with olive oil and spice blend, mixing with your hands to thoroughly coat the peppers and soy curls. Bake for 25 minutes, until peppers have started to blacken and soy curls are chewy and brown.
While your peppers bake, prepare the avocado, lime, cilantro, and jalapeño, if using. Heat your corn tortillas in the microwave or individually on a skillet.
When peppers and soy curls are done, remove them from the oven and assemble your fajitas. Place the pepper/soy curls mixture at the bottom of a corn tortilla. Top with avocado, lime, cilantro, and jalapeños. Serve immediately.
- Store extra vegetables and soy curls in the refrigerator, separately, for 2 days. Gently reheat them when ready to eat. Guacamole should be eaten within a day.
- Don't like soy curls? Try this recipe with portobello steak slices instead.