Vegan Fajitas

Ingredients

Salsa
• 1 cup tomato, diced
• 1/2 onion, diced
• 3 cloves garlic, pressed
• juice and zest of 1 lemon
• 1/2 cup chopped cilantro or parsley
• pinch of sea salt, pepper and cayenne
Marinated Mushrooms
• Mushrooms, sliced
• 1 Tbsp balsamic vinegar
• pinch sea salt
Glazed Tempeh
• 1 package tempeh
• 1 tsp olive oil
• pinch of sea salt, pepper and cayenne
• 1 tsp maple syrup
Hot Vegetables
• 1 zucchini
• 1/2 onion, sliced
• 1 tsp olive oil
• pinch sea salt
Raw Vegetables
• 1 avocado, chopped
• 2 green onions, sliced
• 2 carrots, grated
• 6 tortilla shells

Instructions

1. Combine all salsa ingredients in a bowl and set aside. This will keep for a few days in the refrigerator. The mushrooms should marinate for 1-5 hours. Sprinkle some balsamic vinegar and sea salt over the mushrooms in a bowl with a tight-fitting lid. Cover with the lid and shake until you see them start to get wet. Set aside, and shake a few more times throughout the next hour.
2. Cut the tempeh in strips. Heat a small skillet to medium, add the oil and briefly heat the tempeh. Stir in the spices to cover the tempeh. Add your liquid sweetener to the pan, stir to coat, and allow to cook for a few minutes to create a glaze. Remove the tempeh from the pan and keep warm in the oven if you want or just let it cool like I do.
3. Heat the same skillet to medium and sauté the onion in the olive oil. Once the onions are translucent, add the zucchini, sea salt and sauté until the zucchini is soft.
4. Prepare the raw vegetables, while the zucchini is cooking.
5. Heat your tortilla shells for a few minutes in a toaster oven, oven, or skillet, and serve everything at once so you can make your own vegan fajitas recipe right on the table.

Notes