Vegan "chicken" fajitas

More and more I'm experimenting with vegan food for the whole family... I've been either vegetarian or pescatarian for over 20 years now and I love experimenting with different options. But one of my biggest concerns (do you relate?) is feeding a meat-eating family in a way that still tastes good to them. So here is my vegan "chicken" fajitas made with soya protein chunks... Xanthe said it's "so good, I just want to keep eating it". Well, they didn't miss the chicken part then!

Ingredients

1 onion
3 cloves of garlic
1 small bunch coriander
1 red pepper, sliced
50 g Clearspring organic soya chunks
2 TBS coconut oil
2 tsp smoked paprika
2 tsp cumin
Juice of 1 lime
Salt & pepper to taste

Method

Boil water to rehydrate the soya protein chunks, then pour on the soya and soak for 10 mins. Drain and then squeeze out the excess water. Meanwhile, peel and slice the onions & garlic and lightly stir fry in the coconut oil for about 5-10 mins (on a medium heat). Add the soya chunks and stir fry for 2-3 mins, then add the cumin and smoked paprika and stir until all the soya is coated with the spices.

Then add the chopped coriander, peppers, lime juice, salt & pepper. Stir well, making sure everything is coated with the spices. Pop on a lid and cook on a low heat for 10-15 minutes whilst all the flavours infuse.

When it’s all cooked, serve with: tortilla wraps (I use Old El Paso gluten-free tortillas), guacamole or diced avocado and (vegan) cheese. Makes 6-8 fajitas.