Name: Vegan Sheet Pan Fajitas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
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; 1/4 teaspoon red pepper flakes (optional); 1/4 teaspoon smoked paprika; 3 small bell peppers (green, red, yellow/orange), sliced thin; 1 medium/large onion (yellow or red), sliced thin; 4 tablespoons neutral cooking oil (divided; high smoke point – avocado, grapeseed, etc.); 1/2 teaspoon fine sea salt; 2 tablespoons soy sauce (low sodium if preferred; use tamari for gluten-free); 2 tablespoons cornstarch; Warmed corn or flour tortillas (6-8); Fresh cilantro (for garnish); Avocado slices (for serving); Vegan sour cream (for serving)

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Introduction

These vibrant vegan sheet pan fajitas are a quick and flavorful plant-based twist on a classic favorite. Packed with seasoned soy curls and colorful bell peppers, they make for an easy weeknight dinner that’s both satisfying and nutritious.

Three soft tortillas are filled with grilled chicken strips, layered with red, yellow, and green sliced bell peppers. The chicken pieces have a light brown grilled texture, while the peppers look fresh and slightly cooked, adding bright red, yellow, and green colors in each taco. The tortillas are folded and placed side by side on a white plate, set on a white marbled surface. A woman's hand is about to pick up one of the tacos. Photo taken with an iphone --ar 4:5 --v 7

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
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon smoked paprika
3 small bell peppers (green, red, yellow/orange), sliced thin
1 medium or large onion (yellow or red), sliced thin
4 tablespoons neutral cooking oil (divided, such as avocado or grapeseed)
1/2 teaspoon fine sea salt
2 tablespoons soy sauce (low sodium or tamari for gluten-free)
2 tablespoons cornstarch
Warmed corn or flour tortillas (6–8)
Fresh cilantro, avocado slices, and vegan sour cream (for serving)

Instructions

Step 1: 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.
Step 2: Preheat oven to 425°F. Line a rimmed baking sheet with parchment or lightly oil it.
Step 3: Mix paprika, cumin, chili powder, smoked paprika, and red pepper flakes in a small bowl; set aside.
Step 4: In a large bowl, toss sliced peppers and onion with 2 tablespoons of oil, salt, and half of the spice mix. Spread the veggies onto one side of the prepared baking sheet.
Step 5: Drain soy curls in a colander. Cool slightly, then gently squeeze out excess liquid until just damp. Slice any thick pieces lengthwise for even cooking.
Step 6: Place soy curls in a medium or large bowl. Add soy sauce in four additions of 1/2 tablespoon each, tossing after each. Sprinkle with the remaining spice mix and toss well. Add cornstarch in two additions, tossing after each until evenly coated. Drizzle with the remaining 2 tablespoons oil and mix to coat.
Step 7: Spread soy curls evenly on the empty half of the baking sheet.
Step 8: 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.
Step 9: Let rest for 2–3 minutes, then toss soy curls and vegetables together on the sheet pan. Serve with warmed tortillas, vegan sour cream, avocado slices, cilantro, and lime wedges.

Tips & Variations

For extra smoky flavor, increase smoked paprika slightly or add a dash of chipotle powder.
If soy curls are not available, try using seitan strips or thickly sliced mushrooms as a substitute.
Use tamari instead of soy sauce to make the recipe gluten-free.
Serve with a squeeze of fresh lime juice to brighten the flavors just before eating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the soy curls crisp. Avoid microwaving directly as it may make the soy curls soggy.

How to Serve

The image shows a white rectangular tray filled with cooked chicken pieces mixed with sliced red, orange, and yellow bell peppers and red onions, all lightly charred and seasoned. On the top and sides of the tray, there are lime wedges and sprigs of fresh cilantro scattered for garnish. At the top of the tray, there are two folded white tortillas. To the right side of the tray, there are two small white bowls, one filled with green guacamole and the other with red salsa. The whole scene rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use tamari instead of regular soy sauce, and confirm that your tortillas are gluten-free if needed.

What are soy curls and where can I find them?

Soy curls are a dehydrated soy protein product that rehydrates into a chewy, meaty texture. They can often be found in natural food stores or purchased online.