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Privacy Notice Keen to try Veganuary but not sure where to start? Why not give these veg-packed fajitas a go? The best thing about them is you can hardly tell the difference between the meat and vegetable versions. Here’s how to make them… Wild mushroom and mixed pepper fajitas Serves 6 Ingredients For the salsa 2 tomatoes, finely chopped 1 red onion, finely chopped 1 green chilli, finely chopped ½ garlic clove, grated 20g fresh coriander, finely chopped 2 tbsp lime juice 1 tsp balsamic vinegar Dash of extra-virgin olive oil Salt and pepper For the guacamole 2 ripe avocados 2 tbsp lime juice Salt and pepper For the fajitas Virgin olive oil, for frying 3 garlic cloves, thinly sliced 1 red onion, thinly sliced ½ red pepper, cored, deseeded and thickly sliced ½ green pepper, cored, deseeded and thickly sliced ½ yellow pepper, cored, deseeded and thickly sliced 150g porcini mushrooms, thickly sliced 25g packet of taco seasoning mix 6 soft tortillas 6 tbsp vegan yoghurt
These fajitas are a great alternative to meat
(Image: Jamie Orlando Smith)
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Method 1. In a small bowl, combine the salsa ingredients. Set aside. 2. Make the guacamole. Mash the avocados in a bowl using a fork or potato masher. Add the lime juice, then season with salt and pepper. Set next to the salsa. 3. Heat 2 tbsp of oil in a frying pan over medium-high heat. Add the garlic, onion, peppers and mushrooms and sauté for 5 minutes. 4. Add the taco seasoning and a little water according to packet instructions. Fry for 5 minutes. 5. Heat a frying pan over medium heat. Add a tortilla and heat for a few seconds on each side. Transfer to a plate, then repeat with the remaining tortillas. 6. Build up your fajitas. Spread guacamole on each tortilla. Add your veggies, top with salsa and a dollop of yoghurt. Fold up the fajita and you’re good to go. Fancy trying something different? Here’s another recipe! Mango sorbet
This mango sorbet is a delicious way to try vegan food
(Image: Jamie Orlando Smith)
Serves 2 Ingredients 3 mangoes, chopped 4 tbsp maple syrup 1 tbsp lime juice, plus extra to serve (optional) Black sesame seeds, to serve (optional) 1. Put the mango in a freezer bag and freeze for 3–4 hours. 2. In a blender, combine the frozen mango, maple syrup and lime juice and blitz until it has a sorbet consistency. If the consistency isn’t right, transfer the mixture to a bowl and freeze for 2–3 hours, until firm. 3. The sorbet can be stored in the freezer for up to 2 weeks. When ready to serve, transfer the sorbet to the fridge and chill for 15 minutes, until slightly softened. 4. Serve with black sesame seeds and lime juice, if you wish.
Taken from Dirty Vegan: Fast & Easy by Matt Pritchard (Hamlyn, £22)
(Image: Jamie Orlando Smith)
Taken from Dirty Vegan: Fast & Easy by Matt Pritchard (Hamlyn, £22)Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
