Veganized: This Vegan Fajita Recipe is a Perfect Weeknight Dinner

After a long day of school or work, it can feel difficult to come home and still have to cook a meal. It can be especially daunting since cooking also requires cleaning up afterward. I made sure to keep this in mind when creating this recipe and kept the dishes used to a minimum. When testing this recipe, I wanted to create something that was quick and easy without compromising on flavor. While doing some research, I noticed that many vegan fajita recipes used mushrooms. I must confess that I am not the biggest fan of mushrooms and wanted to use a different ingredient that was still a great source of plant-based protein. I was quickly drawn to tempeh.

I find that tempeh has a great texture that mimics the texture of various dishes that are traditionally meat-centric. This lead me to the creation of the "veganized" series. I want to take recipes that normally rely heavily on animal-based ingredients and create something that is equally delicious and cruelty-free. Since I want to start out simple, I chose to make this vegan fajita recipe the beginning to the series. The best thing about the recipe is the ability to make so many different variations. Personally, I enjoy adding some zucchini or squash. Although it is written for only one serving, it is very easy to increase the servings to feed a family or a party. Once trying this recipe, I know that it will quickly become a go-to weeknight dinner.

Side Note: Has anyone ever had issues with fresh cilantro wilting in the fridge? I know I used to until I discovered this method to help increase the shelf-life.

Vegan Tempeh Fajitas Recipe

• Prep Time:15 mins
• Cook Time:10 mins
• Total Time:25 mins
• Servings:1
• Easy

Ingredients

• 3 oz thinly sliced tempeh
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon lime juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 medium onion
• 1/2 roma tomato
• 1 jalapeño or 1/2 green bell pepper
• 1 teaspoon vegetable oil
• Pinch salt
• Chopped cilantro for garnish

• Step 1

  Quick Tempeh Marinade:
  In a medium-sized dish, place tempeh*, soy sauce, lime juice, garlic powder, and the pepper and set aside for 10 minutes. Flip tempeh after 5 minutes to ensure even coating.
  
  *Note: I used tempeh that contains flax seed for this recipe.

  

• Step 2

  Meanwhile, chop the onion, tomato, and chili pepper lengthwise, making it approximately the same length as the tempeh.
  
  #SpoonTip: For the tomato and chili pepper, I recommend removing the insides for a less spicy and more uniform texture.

  

• Step 3

  In a small pan, add oil over medium heat. Once oil is shimmering, add tempeh. Cook on one side for about 2-3 minutes.

  

• Step 4

  Flip tempeh and add vegetables. Add the pinch of salt and cook for an additional 3-4 minutes, or until tempeh is fully cooked.

  

• Step 5

  Immediately serve fajitas and top with cilantro.
  
  #SpoonTip: If desired, serve this dish on some warm tortillas with a side of beans and rice to truly elevate the meal to the next level.

  

After finishing this amazing meal, the only thing that can make the night better is popping a couple maple pecan chocolate chip cookies in the oven.