Here’s a really delicious option for vegan fajitas. Leave your mushrooms to marinate in the herb and spice mix with some extra virgin olive oil, whilst you make the rest of your fillings, then stir-fry just before you want to serve.
VEGAN MUSHROOM FAJITAS
served with maple-spiked black beans, pico de gallo & lime-pickled cabbage.
250g chestnut mushrooms, brushed and quartered
1 tsp extra virgin olive oil
1 tsp onion salt
1 tsp smoked paprika
1 tsp dried orgeano
250g cherry tomatoes, quartered
1 white onion, finely diced
25g fresh coriander, leaves chopped
small red cabbage, halved and shredded
tinned black beans
1 tbsp maple syrup
Flour tortillas, coriander leaves and hot sauce to serve.
First up, marinate your mushrooms in the olive oil and onion salt, paprika and oregano mix. Set aside.
Heat your black beans over a medium heat with the maple syrup. Add a small pinch of salt and let them reduce down - about 15 mins.
Meanwhile, add your shredded cabbage to a large bowl and sprinkle with a small pinch of salt, a drizzle of extra virgin olive oil and the juice of 1 -1/2 limes. Using your hands, scrunch the cabbage together and set aside.
Make the pico de Gallo by combining the quartered cherry toms, the diced onion and the chopped coriander. Sprinkle with a pinch of salt and squeeze over the juice of 1 - 1/2 limes.
When your black beans have reduced, turn the heat to low, give them a stir and keep an eye on them whilst you stir-fry your mushrooms. You will need to do this over a medium heat with a little oil.
Once cooked, serve your mushrooms, pico de gallo, marinated cabbage and black beans with the flour tortillas, extra coriander and lashings of hot sauce. Tapatio or Cholula being my faves.