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Vegan Sheet Pan Fajitas Recipe

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★★★★★

4.7 from 125 reviews

A vibrant and delicious Vegan Sheet Pan Fajitas recipe featuring flavorful soy curls marinated in spices and baked alongside colorful bell peppers and onions. This easy, plant-based meal is perfect for a quick weeknight dinner or casual gatherings, served with warm tortillas and fresh toppings like cilantro, avocado, and vegan sour cream.

Ingredients

Scale

Broth and Soy Curls

  • 2 cups water
  • 1 tablespoon Better Than Bouillon “No Chicken” base (or flavorful vegetable broth)
  • 4 ounces dry soy curls (about 2 cups)

Spices

  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1.5 teaspoons chili powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon smoked paprika

Vegetables and Oil

  • 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

Additional Ingredients

  • 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)

Instructions

  1. Prepare the Soy Curls: In a medium pot, heat water with Better Than Bouillon until just below simmering. Add soy curls, pressing them to submerge fully. Cover and remove from heat, allowing them to soak for 10 minutes, stirring occasionally to hydrate evenly.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.
  3. Mix the Spices: In a small bowl, combine paprika, ground cumin, chili powder, smoked paprika, and optional red pepper flakes. Set this spice blend aside for seasoning the vegetables and soy curls.
  4. Season the Vegetables: In a large bowl, toss the sliced bell peppers and onions with 2 tablespoons of neutral cooking oil, sea salt, and half of the prepared spice mix. Spread these veggies evenly on one side of the prepared baking sheet.
  5. Drain and Prep Soy Curls: Drain the soaked soy curls in a colander and let them cool slightly. Squeeze out the excess moisture carefully; they should remain damp but not wet to ensure they don’t become tough. Slice any particularly thick pieces lengthwise to promote even cooking.
  6. Marinate Soy Curls: Transfer soy curls to a medium or large mixing bowl. Add soy sauce in four increments of 1/2 tablespoon, tossing well after each addition to evenly absorb the flavor. Sprinkle the remaining half of the spice mix on the soy curls and toss thoroughly. Add the cornstarch in two increments, tossing to coat evenly. Drizzle with the remaining 2 tablespoons of oil and mix to coat fully.
  7. Arrange Soy Curls for Baking: Spread the seasoned soy curls out evenly on the empty half of the baking sheet, next to the vegetables.
  8. Bake the Fajitas: Place the baking sheet into the preheated oven and bake for 15 to 20 minutes. Halfway through baking (around 7-10 minutes), stir the soy curls and vegetables separately to ensure even browning and crisping. Bake until the soy curls are browned and crisp at the edges and the vegetables are tender but still have a slight crunch.
  9. Rest and Serve: Remove the pan from the oven and let the soy curls and vegetables rest for 2 to 3 minutes. Toss them together on the sheet pan; this helps the crispy coating on the soy curls set, maintaining their texture when mixed with the vegetables. Serve immediately with warmed corn or flour tortillas, garnished with fresh cilantro, avocado slices, and vegan sour cream.

Notes

  • Do not over-soak or over-squeeze the soy curls as this can make them tough after baking.
  • Use a high smoke point oil like avocado or grapeseed oil to prevent burning during high-temperature baking.
  • For gluten-free version, use tamari instead of soy sauce and gluten-free tortillas.
  • Adjust the red pepper flakes to control the heat level according to your preference.
  • Leftover fajita mixture can be stored in the refrigerator for up to 3 days and reheated before serving.

Keywords: vegan fajitas, sheet pan fajitas, soy curls recipe, plant-based dinner, easy vegan recipe, Mexican vegan meal

Find it online: https://trendytasterecipes.com/vegan-sheet-pan-fajitas-recipe/