Monday, July 18, 2011

Vegan Fajitas


Here's a recipe to test out since eggplants are in season. (You could use zucchini or yellow squash instead.) I really haven't perfected this recipe.. and I'm definitely going to work on the eggplant "marinade" a bit more.


Sliced onions
Sliced bellpeppers
Minced garlic
Salt
Fajita seasoning or taco seasoning.
1/2 a lemon


1 small eggplant, peeled and sliced into strips that resemble fries.
2 TBSP lemon juice
2 TBSP garlic juice (Or simply use a few good sprinkles of garlic powder)
2 TBSP soy sauce
1 TBSP Kitchen Bouquet
Several good shakes of onion powder



Heat frying pan to medium high heat. Coat pan with a little olive oil spray and toss in onions and bellpepper and salt.

While that's sauteing, mix lemon juice, garlic juice, soy sauce, Kitchen Bouquet and onion powder in a casserole dish (something with a flat bottom, I used a Pyrex pie dish).  Roll eggplant strips in mixture.When onions and bellpepper look halfway done (beginning to soften), add eggplant strips to the pan.  Sprinkle with fajita or taco seasoning.  Squeeze in lemon (and just toss the lemon in there when you are done). Eggplant is done when it has reached the texture and softness you desire.

I actually put the onions, bellpeppers, and eggplant in all at once because 1, I forgot and 2, I was in a hurry because Hubby had to eat and run, and the onions were not as caramelized as I like and the bellpeppers still had too much crunch. It wasn't bad- in fact, it was quite good- but it wasn't perfection. If you like your onions and bellpeppers with a bit of crunch, throw them all in together.

(Doesn't the eggplant look like chicken?  The marinade gives it that effect.)

Vegan fajitas are great wrapped in corn tortillas.  Simply spray a frying pan with a bit of olive oil and quickly eat corn tortillas on each side (it only takes a few seconds). You can also spray the tortilla on each side.. and I think that actually works a bit better.  I really like them fried, but boy... is that greasy.

Hubby made a fresh pico de gallo (tomatoes, onions, minced garlic, cilantro, and jalapeno) and a tasty guacamole.  We topped it with a bit of soy cheese. We like to mix raw veggies with cooked yummies. I find eating a lot of raw veggies (like a big salad) with a meal really helps it all digest easier.

Hubby and I have always enjoyed these fajitas. Merika had seconds, Nolyn finished off his whole taco, and Keagan opted for just guac and pico on his tortilla. Picky fella.

Have you ever tried veggie fajitas?  Did you like them?

2 comments:

Joyous said...

These look yummy! We've started making fajitas with peppers, onions, tempeh and a little soy shredded pepperjack "cheese" and they are so delicious. But these look really differnt. I'm going to try them--thanks.

Kerri said...

Definitely made this tonight. (Adjusted to my family's tastes). Sooo delicious. My first time eating eggplant, and I now know what I have been missing!!!