Fajitas! They are back - I wasn't sure how they would turn out without meat, but these were a hit! With this recipe, we discovered a happy use for soy curls. We weren't quite sure how we would like them as a meat substitute, but they provide a nice mouth feel - similar to meat, but without the animal. This recipe can also be adapted to omit the soy curls if desired.
They come together in approximately 15-20 minutes.
Thanks once again to my friend Whitney from Plant Pure Nation who introduced us to soy curls. Although I had read about them, I was dubious and skeptical. However, we've been pleasantly surprised with the many different meals we have been able to produce with this ingredient.
Tonight, we were craving fajitas, and loved how quickly these came together.
2 cups soy curls
3 cups water
1 cup thinly sliced bell peppers
1 medium onion - thinly sliced
1 cup thinly sliced mushrooms
4 garlic cloves, crushed and minced
1/4 cup red wine vinegar
1 Tablespoon coconut milk cream (the solid cream at the top of a coconut milk can)
1 Tablespoon 100% maple syrup
2 Tablespoons soy sauce (divided)
2 teaspoons liquid smoke, or smoked paprika (divided)
3 Tablespoons taco seasoning (divided)
2 Tablespoons Chile powder (divided)
2 Tablespoons Cumin powder (divided)
2 teaspoons salt (divided)
Place soy curls in a bowl and cover with water, plus 1 inch.
Add half of the taco seasoning, soy sauce, chile powder, cumin, salt, and liquid smoke to the water. Mix and allow to rehydrate for 15 minutes.
While the soy curls re-hydrate, slice and prepare the vegetables.
Heat a wok or frying pan on high, then add vinegar followed by the vegetables and the coconut creat. Toss and heat vegetables.
Working quickly, squeeze water from soy curls and add to the vegetables.
Add remaining spices, soy sauce, liquid smoke, and syrup. Season to taste (spice measurements are approximations - adjust to taste).
Stir and heat just until soy curls are heated through.
Serve in warm corn tortillas, topped with avocados or guacamole.