Field mushroom and red pepper fajitas

Field mushroom and red pepper fajitas

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

These feisty fajitas are a firm weeknight favourite.

Ingredients

Quantity Ingredient
4 soft tortillas
generous handful fresh coriander, roughly shredded
generous handful iceberg lettuce, roughly shredded
2 tablespoons egg-free mayonnaise

For the fajita seasoning

Quantity Ingredient
1 tablespoon chilli powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon sea salt

For the vegetables

Quantity Ingredient
2 tablespoons sunflower oil
1 red onion, sliced
1 red pepper, sliced
2 field mushrooms, sliced
2 celery sticks, sliced
1 unwaxed lime

Method

  1. Prepare the fajita seasoning by combining the chilli powder, smoked paprika, garlic powder, ground cumin and salt in a bowl, then set aside.
  2. Heat the oil in a large frying pan or wok over a medium-high heat. When the oil begins to smoke, throw in the onion, red pepper, mushrooms, and celery and stir-fry for 3–4 minutes.
  3. Pour the seasoning mix into the wok and stir through to coat all the vegetables. Continue to stir-fry for 2 minutes, then squeeze over the lime juice through a sieve and remove from the heat.
  4. Arrange the tortillas on a platter and throw on the coriander and lettuce. Pile over the hot, seasoned vegetables and finish with a spoonful of mayonnaise before wrapping and serving.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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