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Vegan Fajitas
This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.
Ingredients
Serves: 6
- 60ml olive oil
- 60ml red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon chilli powder
- minced garlic to taste
- salt and pepper to taste
- 1 teaspoon caster sugar
- 4 small courgettes, julienned
- 1 large onion, sliced
- 1 green pepper, cut into thin strips
- 1 red pepper, cut into thin strips
- 2 tablespoons olive oil
- 1 (200g) tin sweetcorn, drained
- 1 (400g) tin black or pinto beans, drained
Method
Prep:20min ›
Cook:20min ›
Extra time:30min ›
Ready in:1hr10min
- In a large bowl combine olive oil, vinegar, oregano, chilli powder, garlic, salt, pepper and sugar. To the marinade add the courgette, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
- Heat oil in a large frying pan over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the sweetcorn and beans; increase the heat to high for 5 minutes, to brown vegetables.
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Reviews & ratings
Average global rating:
(148)
Reviews in English (97)
Needs salsa - 08 Nov 2015
Tasty filling for vegan fajitas. Bit on the dry side though, so I will serve it with salsa next time! - 06 Jul 2012
I added a few other ingredients to make it more like a Mexican fajita. I added some cinnamon, lemon juice, oregano, cayenne pepper, minced garlic and a few other ingredients and I cut back on the vinegar to about a tablespoon, along with the olive oil. This made it to where it didn't need to be drained and it was delicious! My husband didn't even realize there was no meat and these are the best I've ever made! Thanks for the recipes! - 28 Apr 2006 (Review from Allrecipes US | Canada)