Vegan chicken & beans fajitas
This vegan chicken & beans fajitas is a regular dish in my kitchen. I like trying out different “no chicken” pieces for this recipe. So far I think the texture of the Quorn vegan pieces is the most similar to real chicken. This time I served it with spicy red cabbage salsa in tortilla wraps. For a gluten-free version serve it in corn tacos or tortilla.
Ingredients
Method
- First make the spiced cabbage: thinly slice or shred the cabbage, chilli and onion then put them in a mixing bowl. Add the oil, lime juice, agave syrup salt & pepper. Combine well, then rest.
- Cook the vegan chicken pieces according to the instructions on the packaging. Set aside.
- Thinly slice the onion and red pepper, then chop the garlic. Halve the tomatoes. Drain and rinse the corn and beans.
- Heat the oil in a non-stick frying pan, add the onion and pepper pieces and sauté them for 5 minutes. Add the garlic, spices and pastes, then stir for 2 minutes.
- Add the tomatoes, a small glass of water and bring to the boil. Season to taste.Cover and cook for 10 minutes.
- Take off the lid, add the chicken pieces, corn and beans. Stir until the sauce has reduced. Turn off the heat, add the coriander leaves, cover and set aside.
- Taste the red cabbage salsa, then adjust the seasoning, agave or lime according to your liking.
- Warm the tortilla wraps in a heated pancake or griddle pan. Each should only take a minute or so.
- Spoon some of the chicken mixture into the centre of each tortilla, topped with some spiced red cabbage.
- Roll up and serve warm.