Vegan Fajitas

Cook the rice in a pot with two cups water for every one cup rice, and add a little oil, salt, and garlic. Let cook, about 10 minutes.

In the meantime, cut the onion and bell peppers into strips. Start by frying the onions in a skillet for a few minutes, then add the bell peppers. When almost cooked, season (salt, pepper, cayenne pepper, paprika... or a store-bought fajita seasoning mix) and add a little water.

Cook the chopped tomato in another skillet, or use the same one, with a little oil, salt, and a pinch of sugar to counter the acidity.

Finally, wash the lettuce, warm the tortillas, and assemble your fajitas.

If you want to add Textured Soy Protein, add a little more water to the skillet with the vegetables in step 2 and begin to heat. Once hot, add the Textured Soy Protein and let it hydrate (add about 1/2 a cup).

Your fajitas will be even more amazing with a handful of crunchy fried onion or alfalfa sprouts (super healthy and super delicious).

To make a professional fajita seasoning at home, use 3 tsp salt, 2 tsp spicy paprika, 1 tsp garlic powder, 1 tsp curry powder, 1/3 tsp cumin, 1/2 tsp ground cinnamon, 1/4 tsp ground cayenne pepper (or less), and a pinch of stevia powder. Don’t worry if you don’t have any.

You can add more vegetables if you like (zucchini, eggplant...).