Vegan Sheet Pan Fajitas
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 servings
Servings 4 People
Calories 178kcal
Equipment
- Large Rimmed Baking Sheet (21 x 15 or similar)
- Medium Pot
- Mixing Bowls
- Colander
- Parchment Paper (Optional)
- Small wire sieve (optional)
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,
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
Timer Saver: Prep and cut the veggies while the soy curls are soaking. Just don't add the salt too early to the veggies– adding it too early draws out moisture, making them soggy before they hit the oven.
Soy Curl Tips:
- 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.
Nutrition
Calories: 178kcal | Carbohydrates: 12g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 600mg | Fiber: 2g | Sugar: 4g
