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Easy Traybake Fajitas

by Roxy, So Vegan June 11, 2019February 11, 2020
June 11, 2019February 11, 2020
Vegan Easy Traybake Fajitas

These easy vegan fajitas are simple, colourful and are bursting with spicy flavours.

Our homemade spice mix gives these fajitas a lovely kick, which balances really well with the soothing cashew sour cream.

If you don’t fancy whipping up some homemade cashew sour cream, you can simply sub for vegan plain yoghurt.

Many agree that the key to an excellent fajita is the tortilla, so try to find good quality tortillas from your local store.

Vegan Easy Traybake Fajitas

We serve our fajitas with mashed avocado, diced cherry tomatoes, cashew sour cream and coriander.

This recipe will make 4 large fajitas or you can stretch it to 6 medium-sized ones.

And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.

Enjoy!

Easy Traybake Fajitas

Easy Traybake Fajitas

Love this? Then you’ll also love our debut cookbook #SoVeganIn5 sovegan.co/cookbook

Posted by So Vegan on Tuesday, 11 June 2019

Vegan Easy Traybake Fajitas

Easy Traybake Fajitas

Serves: Makes 4 - 6 fajitas Prep Time: 20 minutes Cooking Time: 15 minutes 15 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Easy Traybake Fajitas For the veggies:

  • 1 yellow pepper
  • 1 red pepper
  • 1 red onion
  • 150g / 5.3oz portobello mushrooms
  • 3 cloves garlic

For the fajita mix:

  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp oregano
  • 1/4 tsp chilli powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cinnamon powder
  • big pinch of salt
  • 2 tbsp vegetable oil

For the guacamole:

  • 2 ripe avocado
  • 1 lime
  • pinch of salt & pepper

For the cashew sour cream:

  • 70g / 2.5oz cashews
  • 2 tsp apple cider vinegar
  • 2 tbsp lemon juice
  • pinch of salt

To serve:

  • 6 medium tortillas
  • 180g / 6.3oz cherry tomatoes
  • 1/2 red onion
  • handful of fresh coriander

Method

  1. Preheat the oven to 200°C / 390°F fan-assisted.
  2. Add the cashews for the sour cream to a small bowl and cover with hot water straight from the kettle. Leave to one side to soak while you carry out the next steps.
  3. Thinly slice the yellow pepper, red pepper, mushroom and red onion, and transfer to a tray. Peel and dice the garlic and sprinkle it over the veggies, along with the paprika, cumin, oregano, chilli powder, cayenne pepper, cinnamon powder, a big pinch of salt and the vegetable oil. Mix with your hands to combine all the veggies with the spices, then bake in the oven for 15-20 minutes or until the veggies are cooked.
  4. Meanwhile, add the flesh of the avocado to a mixing bowl along with the juice of the lime and pinches of salt and pepper. Mash with a fork until smooth.
  5. Drain the cashews and add them to a blender along with the remaining sour cream ingredients and 60ml (1/4 cup) of water. Blend until smooth (add a splash more water if necessary).
  6. Heat a large frying pan on a medium heat. Once hot, toast the tortillas on each side for a minute until they've warmed through.
  7. To build the fajitas, place a spoonful of the roasted veggies in the middle of each tortilla, followed by a spoonful of mashed avocado.
  8. To serve, quarter the cherry tomatoes and dice the red onion, and sprinkle both over the fajitas. Finish with a drizzle of cashew sour cream or vegan plain yoghurt and a sprinkling of fresh coriander leaves.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
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10 Comments

Terry Snyder February 23, 2017 - 12:18 pm

These were fabulous.
I added strips of zucchini, too.

Reply
Roxy, So Vegan October 15, 2018 - 1:15 pm

Awesome! So glad you enjoyed the recipe 🙂 Roxy & Ben

Reply
Anna Good December 1, 2017 - 3:07 am

So delicious! I made it for dinner tonight and my whole family (veggies and non-veggies) loved it! Thank you!

Reply
Roxy December 10, 2017 - 1:49 pm

Thank you! Roxy (So Vegan)

Reply
Michelle Holloway March 9, 2018 - 3:54 pm

What vinegar do you use in the cashew cream?

Reply
Roxy, So Vegan March 26, 2018 - 11:57 pm

Hey Michelle. We use apple cider vinegar. Thanks!

Reply
Maaike October 30, 2018 - 11:10 am

I make this at least once a month. Usually for lunch for a few days. It is absolutely delicious!

Reply
Roxy, So Vegan October 30, 2018 - 8:06 pm

Hey Maaike, so glad you like this recipe and that it has become one of your staples. It’s so wonderful to hear. All the best, Roxy

Reply
Krystyn February 22, 2020 - 12:39 am

Hi, guys. Your recipes are awesome and simple, even for a newbie like me. Cant wait to try some of them this weekend!

What would be a good substitute if I don’t like mushrooms?

Reply
Ben, So Vegan February 27, 2020 - 12:01 pm

Thanks so much Krystyn! Ooo good question. It might sound a bit strange, but cauliflower would also work. We have a cauliflower taco bowl recipe which usually similar flavours, and it has a lovely crunch to it. But if you’re looking for something similar-ish, you could try shredding jackfruit?

Reply

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