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These Vegan Sheet Pan Fajitas are a weeknight game-changer! They're bursting with smoky, spicy flavors and come together easily with minimal cleanup. Perfect for taco night or a quick, veggie-packed meal!
This Vegan Sheet Pan Fajitas recipe is my weeknight savior when I want bold flavors without the fuss. The soy curls get all crispy and spicy, mingling with those tender peppers and onions-it's a party on a pan! Perfect for quick dinners or chilling with friends.
Serve these fajitas with warm corn or flour tortillas, a dollop of vegan sour cream, some avocado, fresh cilantro, and a lime squeeze for that classic kick. They go great with my Mexican street corn salad, cilantro lime rice, or vegan ceviche for a full-on feast, and you can't go wrong ending with coconut lime popsicles.
Ingredients Needed
Here's what you'll need to make these fajitas:
- Soy Curls: Butler's soy curls can be found on their site, Amazon, and select Whole Foods and Walmart stores.
- Better Than Bouillon "No Chicken" Base: Adds rich, savory depth. Use a robust vegetable broth as a substitute.
- Spice Blend: I used paprika, cumin, chili powder, smoked paprika, and red chili flakes for smoky heat. Omit chili flakes for less heat, or use ancho or chipotle chili powder for an extra kick.
- Bell Peppers: Red brings sweetness, green adds earthy bite, and yellow/orange gives mild zing. Swap with poblano for a smoky, mildly spicy taste.
- Onion: Yellow or red onions both work great.
- Neutral Cooking Oil: Choose one with a high smoke point, such as avocado or grapeseed oil.
- Soy Sauce: Adds umami flavor to the soy curls. Use tamari or coconut aminos for a gluten-free option.
- Cornstarch: Creates a crispy coating on soy curls. Arrowroot powder is a good substitute.
How to make Vegan Sheet Pan Fajitas
Preheat oven to 425°F and line a baking sheet with parchment paper.
- Heat broth in a medium pot until nearly simmering. Add soy curls, submerge, cover, remove from heat, and soak 10 minutes, stirring occasionally. While they are soaking, combine dry seasonings in a small bowl and set aside.
- Drain soy curls, cool slightly, and squeeze until damp.
- Slice thicker pieces lengthwise if needed.
- Toss soy curls with ½ tablespoon of soy sauce at a time, combining well before adding more.
- Add half the spice mix to the curls, toss, then coat with cornstarch in two additions. Drizzle with oil and combine well.
- Toss bell peppers and onion with oil, salt, and remaining spice mix in a bowl.
- Spread veggies on one side of the baking sheet and soy curls on the other half.
- Bake 15-20 minutes, stirring soy curls and veggies separately halfway, until curls are crispy and veggies are tender-crisp.
FAQs
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat soy curls and veggies in a hot skillet without oil for 2-3 minutes to restore some of the crispness.
You can make it into a bowl by skipping the tortillas and serving over rice, quinoa, or greens, topping with your favorite sauce or salsa. For a lighter option, make a salad bowl with mixed greens and a zesty vegan dressing.
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Recipe
Vegan Sheet Pan Fajitas
Ingredients
- 2 cups water
- 1 tablespoon Better Than Bouillon "No Chicken" base or flavorful vegetable broth
- 4 ounces dry soy curls (about 2 cups)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon smoked paprika
- 3 small bell peppers , sliced thin (green, red, yellow/orange)
- 1 med/large onion , sliced thin (yellow or red)
- 4 tablespoons neutral cooking oil , divided (high smoke point - avocado, grapeseed, etc.)
- ½ teaspoon fine sea salt
- 2 tablespoons soy sauce (low sodium if preferred - use tamari for gluten-free)
- 2 tablespoons cornstarch
Optional Serving Ideas:
- Warmed corn or flour tortillas (6-8), fresh cilantro, avocado slices, and vegan sour cream,
Recommended Equipment
- Large Rimmed Baking Sheet (21 x 15 or similar)
- Medium Pot
- Mixing Bowls
- Colander
- Parchment Paper (Optional)
- Small wire sieve (optional)
Instructions
- In a medium pot, heat water with Better Than Bouillon until just below a simmer. Add soy curls, press to submerge, cover, remove from heat, and soak for 10 minutes, stirring occasionally.
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment or lightly oil it.
- Mix paprika, cumin, chili powder, smoked paprika, and red pepper flakes in a small bowl; set aside.
- In a large bowl (or prepare on the baking sheet), toss peppers and onion with 2 tablespoons oil, salt, and half of the spice mix. Spread veggies onto one side of the prepared baking sheet.
- Drain soy curls in a colander. Cool slightly, then squeeze out excess liquid until just damp (over-squeezing can make them tough after baking). Slice any thick pieces lengthwise for even cooking.
- Place soy curls in a medium/large bowl (or use the same pot they soaked in). Add soy sauce in four additions of ½ tablespoon each, tossing after each. Sprinkle with remaining spice mix and toss well. Add cornstarch in two additions, tossing after each, until evenly coated. Drizzle with remaining 2 tablespoons oil and mix to coat.
- Spread soy curls on the empty half of the baking sheet in an even layer.
- Bake for 15-20 minutes, stirring soy curls and vegetables separately halfway through, until soy curls are browned and crisp at the edges and vegetables are tender-crisp.
- Let rest for 2-3 minutes, then toss soy curls and vegetables together on the sheet pan (resting helps the soy curls' coating set so they stay crisp when mixed with the veggies). Serve with tortillas, vegan sour cream, and lime wedges.
Notes
- Stagger the soy sauce - Soy curls quickly soak up liquid, so adding soy sauce in four small additions with stirring in between ensures every curl gets evenly seasoned.
- Dust cornstarch evenly - The most consistent way to coat is by sifting it over the soy curls with a small wire sieve. If you don't have one, sprinkle it through your fingers while tossing to avoid clumps.
- Keep them separate - Cooking soy curls and vegetables on different sides of the pan prevents vegetable moisture from steaming the curls, which would keep them from crisping up.
Krista Bowers
I cannot have soy (or gluten). What might I substitute for thy soy curls?
Melissa Huggins
You can try my portobello mushroom fajita recipe instead. https://veganhuggs.com/portobello-vegan-fajitas/