bell peppers Archives - Epicurean Vegan

These colorful fajitas are so quick and easy to make. If you’re like me and tired of the same old fajita seasoning packets, I think you’ll love this change up.

INGREDIENTS:
1 Tbs olive oil (I used chipotle-flavored)
1 large yellow bell pepper, sliced
1 large red bell pepper, sliced
2 C mushrooms, sliced
1 large onion, sliced
1 C fresh cilantro, chopped
Flour tortillas
Seasoning:
1/2 C lime juice
1 ts black pepper
2 garlic cloves, minced
1/8 tsp cumin

DIRECTIONS:
Combine the seasoning ingredients and set aside.

Heat the olive oil in a large skillet. Add the onions and cook 5-7 minutes, or until slightly tender.

Add the bell peppers and cook another 12-15 minutes, or until they are softened.

Stir in the mushrooms. These will cook fast, about 3-4 minutes.

Stir in the cilantro and lime juice mixture and combine thoroughly. Cook until the sauce is heated through.

Scoop onto the tortillas and if you’d like, add some Daiya cheese and/or Tofutti sour cream. Enjoy!

Lime and Veggie Fajitas

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil (I used chipotle-flavored)
1 large yellow bell pepper, sliced
1 large red bell pepper, sliced
2 C mushrooms, sliced
1 large onion, sliced
1 C fresh cilantro, chopped
Flour tortillas
Seasoning:
½ C lime juice
1 ts black pepper
2 garlic cloves, minced
⅛ tsp cumin

Directions

Combine the seasoning ingredients and set aside.
Heat the olive oil in a large skillet. Add the onions and cook 5-7 minutes, or until slightly tender.
Add the bell peppers and cook another 12-15 minutes, or until they are softened.
Stir in the mushrooms. These will cook fast, about 3-4 minutes.
Stir in the cilantro and lime juice mixture and combine thoroughly. Cook until the sauce is heated through.
Scoop onto the tortillas and if you'd like, add some Daiya cheese and/or Tofutti sour cream. Enjoy!

I’ve used Field Roast in breakfast burritos, so why not tacos? ( As you can see, I had a taco fiesta foul with one of the shells, but it worked out ok. 🙂 ) Somehow, zucchini reproduced in my fridge so I had to use some of them up—they’re ideal for tacos. I also had some chipotle-flavored olive oil from Rocky Mountain Olive Oil Company—the perfect opportunity to use it.

INGREDIENTS:
1 Tbs olive oil
2 tsp garlic, minced
4 Field Roast Chipotle-flavored veggie sausages, thawed and crumbled
4 med zucchinis, cut into sticks
2 red bell peppers, sliced
Corn taco shells
All the other fixings: vegan cheddar shreds, vegan sour cream, avocado slices, fresh cilantro, and salsa

DIRECTIONS:
In a skillet, heat the olive oil and garlic. Add the onions, and cook 4-5 minutes.

Next, add the zucchini, peppers, and Field Roast. You don’t necessarily have to add the sausages at this point since it’s only a matter of heating them through, but I like to get the flavors incorporated with the veggies early on.

Cook over medium heat, stirring often, for about 20 minutes, or until tender. I like to cover and let the steam help cook the veggies. Serve with your favorite taco fixings and enjoy!

Field Roast and Veggie Tacos

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
2 tsp garlic, minced
4 Field Roast Chipotle-flavored veggie sausages, thawed and crumbled
4 med zucchinis, cut into sticks
2 red bell peppers, sliced
Corn taco shells
All the other fixings: vegan cheddar shreds, vegan sour cream, avocado slices, fresh cilantro, and salsa

Directions

In a skillet, heat the olive oil and garlic. Add the onions, and cook 4-5 minutes.
Next, add the zucchini, peppers, and Field Roast. You don't necessarily have to add the sausages at this point since it's only a matter of heating them through, but I like to get the flavors incorporated with the veggies early on.
Cook over medium heat, stirring often, for about 20 minutes, or until tender. I like to cover and let the steam help cook the veggies. Serve with your favorite taco fixings and enjoy!

Lime and Veggie Fajitas

Field Roast and Veggie Tacos

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