Fajita Veggies

Ingredients

• 480 ml (2 cups)Butler Soy Curls™
• 500 ml (2 cups)hot water
• 10 ml (2 teaspoons)chilli powder
• 10 ml (2 teaspoons)dried oregano
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)ground paprika
• 2.5 ml (1/2 teaspoon)sea salt
• 5 ml (1 teaspoon)nutritional yeast flakes (optional)
• 1.25 ml (1/4 teaspoon)ground cayenne pepper (optional)
• 1red pepper, cut into strips
• 1yellow pepper, cut into strips
• 1orange pepper, cut into strips
• 1 mediumonion, sliced
• 30 ml (2 tablespoons)olive oil
• 10 ml (2 teaspoons)lime juice
• to tastechopped coriander leaves, for garnishing

Instructions

1. 1

   Prepare the tray

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper, lightly oil it by spraying or brushing, and set it aside.

2. 2

   Mix the seasoning

   Combine all the fajita seasoning ingredients.

3. 3

   Rehydrate the curls

   Soak the soy curls in a bowl of hot water for about 10 minutes.

4. 4

   Season the curls

   Drain the water, then add the fajita seasoning mix to the soy curls and stir to coat.

5. 5

   Arrange on the tray

   Spread the seasoned soy curls in a single layer on the prepared baking sheet.

6. 6

   Bake until golden

   Bake for 20–25 minutes, turning the soy curls over halfway through, until golden brown.

7. 7

   Cook the vegetables

   Heat the olive oil in a large frying pan over medium-high heat. Add the onion and pepper strips and cook, stirring frequently, for about 5 minutes until tender and caramelised.

8. 8

   Finish and serve

   Add the baked soy curls to the pan and stir them through the vegetables. Add a squeeze of lime juice, then serve in tortillas with guacamole, salsa and sour cream, if desired.

What are fajita veggies?

Fajitas are a familiar Tex-Mex and American-style meal built around seasoned fillings, often cooked with peppers and onion and served in tortillas. This version adds soy curls in place of meat, giving the vegetables a more substantial, savoury partner.

The method separates the oven-baked curls from the quickly sautéed vegetables, so each can cook in the way that suits it. Lime and fresh coriander bring a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 174 calories, 11g protein, 13g carbs, 10g fat.

The soy curls contribute protein and some carbohydrates, while the peppers and onion add further carbohydrates. Olive oil is the main source of fat; serve the filling with a generous portion of salad or other vegetables to balance the plate.

Why use soy curls?

Rehydrating the curls in hot water softens them before they go into the oven. Drain them well so the seasoning can cling rather than becoming diluted.

Baking gives the seasoned curls time to turn golden before they meet the vegetables. Keep them spread in one layer for more even browning.

Build the seasoning

Spice mix: chilli powder, oregano, cumin, onion powder, garlic powder and paprika create the savoury, aromatic base. Salt brings the flavours into focus.

Optional heat: nutritional yeast adds a savoury note, while cayenne makes the mix hotter. Leave either out if you prefer.

Get the vegetables right

Even strips: cut the peppers into similarly sized strips so they soften at roughly the same pace. Slice the onion thinly enough to become tender in the short cooking time.

Hot pan: cook the vegetables over medium-high heat and stir often. They should become tender and caramelised in about 5 minutes, rather than sitting in the pan until limp.

Timing and texture

The soy curls need about 10 minutes to soak and 20–25 minutes to bake, with the vegetables cooked for about 5 minutes near the end. Prepare the seasoning and vegetables while the curls bake to make good use of the time.

Look for golden-brown curls and tender vegetables with some colour. Turn the curls halfway through baking so both sides brown.

Serving ideas

Tortillas make this an easy build-your-own meal, with guacamole, salsa and sour cream suggested as toppings. Add the filling while warm and finish with chopped coriander.

For a plate without tortillas, serve the curls and vegetables alongside rice or beans. A crisp salad can add a fresh contrast.

Recipe notes & tips

• Drain the rehydrated soy curls thoroughly before seasoning them.
• Spread the curls in a single layer to help them brown evenly.
• Turn the soy curls halfway through their baking time.
• Stir the peppers and onion frequently as they cook.
• Add lime juice just before serving for a fresh finish.
• Adjust the cayenne or leave it out to control the heat.

Variations

• Extra heat: add more cayenne to the seasoning mix.
• Milder seasoning: leave out the cayenne pepper.
• More colour: use a different mix of peppers in the same quantity.
• Fresh finish: add extra chopped coriander at the table.
• Tortilla-free: serve the filling over rice or alongside beans.

Common mistakes to avoid

• Skipping the soak: the soy curls need about 10 minutes in hot water before seasoning.
• Wet curls: drain them well so the seasoning is not watered down.
• Crowded baking sheet: curls piled together will not brown as evenly; arrange them in a single layer.
• Forgetting to turn: turn the curls halfway through baking for more even colour.
• Overcooking the vegetables: start checking around 5 minutes so they stay tender rather than limp.

How to store

Refrigerate leftover filling in a covered container and use within 3–4 days. Reheat in a frying pan until hot, adding a small splash of water if it seems dry; store tortillas and toppings separately.

Frequently asked questions