Intrepid new chef, cheese addict, and guest blogger
Erin Gahagan takes on vegan fajitas.
It never crossed my mind that I could make fajitas at home. Okay, let’s be frank: It never crossed my mind that I could make anything at home. So, flipping through The Vegan Cheat Sheet in search of my next challenge, I spotted a recipe for Vegetable Fajitas (page 98). Yes, please! The recipe looked simple with basic ingredients.
But wait, was I really considering making fajitas without cheese? I understand that abstaining from cheese is a tenet of veganism, but I am from Wisconsin. More like a clichéd version of someone from Wisconsin—I LOVE CHEESE. I put it on everything I possibly can. I have a unique gift for making super-healthy vegetables wholly unhealthy by adding slices of cheese (baby carrots and cheese slices, yum!). Once, I even put it on a sweet potato (don’t try this—it is not a thing).
These Vegetable Fajitas were incredibly tasty and so easy I almost felt like I forgot to do something (I didn’t). And never again will I question what I’m mixing together—that sauce was genius. Amy and Lisa know what they’re talking about!
Share your sizzling stories with Erin on Twitter at @erin1217.
1/4 cup tamari or soy sauce
1 large onion, sliced in strips
1 red bell pepper, cored, seeded, and sliced
1 green bell pepper, cored, seeded, and sliced
2 reen zucchinis, sliced
1 cup sliced mushrooms
4 whole-wheat tortillas (burrito size)
- Whisk agave nectar and tamari together until well blended.
- Place onions, peppers, zucchini, and mushrooms in agave sauce to marinate for 10 to 15 minutes.
- in a heavy dry pan, sauté vegetables and sauce on high heat, stirring regularly until vegetables are tender and caramelized, about 10 minutes. if there's excess liquid, remove it from pan and save; you can add it back in later, if desired Roll mixture inside tortillas like burritos. ¡Buen provecho!