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Vegan Chicken Fajitas 2 ways Recipes

Ever since our trip to Texas I have wanted to eat Tex-Mex food, seriously in love!  Then I found the cookbook Thug Kitchen and just can’t get enough of it.  There is that little place in my heart for spiciness that can’t be kept hidden.  If you can’t tell already by reading my recipes, I love huge amounts of flavor and can out spice most Korean and/or Mexican natives.  Spice is just my thing, yum!  Poor Genki Husband is a bit different (there have been many nights with burning lips for him) but he is learning the ways.  Any other spice lovers out there?

Chicken Vegan Fajitas Recipe Firstly, Mock chicken that can be purchased from Trader Joe’s or other health food stores.  To our nearest Trader Joe’s in the Chicago area is about 2 hours away, so when we do in fact drive the distance we make sure to purchase a good number of these packages and place in the freezer for lazy days.  We all have lazy days, so no worries there’s no shame in it.

1 pkg Mock Chicken (I used Trader Joe’s but any brand works)
1 onion, cut in half and thinly sliced
4 c spinach, coarsely chopped or whole
5 cloves garlic, thinly sliced or minced
1/2 tsp cumin, ground
2-5 tsp spicy cajun seasoning
Sliced tomatoes or salsa, optional
  1. Lightly spray a frying pan or place 2 tsp oil.  Heat on high.
  2. Sauté the onion until translucent.
  3. Add the mock chicken and garlic and continue to sauté until everything is golden brown.
  4. Turn off the heat and add the spinach.  Stir well so it gets well incorporated into the mixture.  You don’t need to have the heat to steam the spinach.
  5. Add the cajun seasoning and stir well.  Place on tortilla and enjoy!

vegan mushroom fajitas recipeAnother easy solution for busy nights when you are feeling in the mood for burritos.  This is a fajita made from mushrooms so it has a ton of protein without the guilt or price-tag of chicken.

1 pkg mushrooms (I used portobello)
1 bell pepper, seeded and sliced
1 jalapeno, seeded and thinly sliced
1 onion, cut in half and thinly sliced
4 C SPINACH, COARSELY CHOPPED OR WHOLE
5 CLOVES GARLIC, THINLY SLICED OR MINCED
1/2 TSP CUMIN, GROUND

1 avocado, peeled and sliced

Sliced tomatoes or salsa, optional
  1. LIGHTLY SPRAY A FRYING PAN OR PLACE 2 TSP OIL.  HEAT ON HIGH.
  2. SAUTÉ THE ONION UNTIL TRANSLUCENT.
  3. ADD THE Mushrooms, jalapeno, bell pepper AND GARLIC AND CONTINUE TO SAUTÉ UNTIL EVERYTHING IS GOLDEN BROWN.
  4. TURN OFF THE HEAT AND ADD THE SPINACH.  STIR WELL SO IT GETS WELL INCORPORATED INTO THE MIXTURE.  YOU DON’T NEED TO HAVE THE HEAT TO STEAM THE SPINACH.
  5. sprinkle with the cumin AND STIR WELL.  PLACE ON TORTILLA, top with avocado AND ENJOY!

These recipes are just the simple version, because, well, I was being lazy those two nights.  Genki Husband had to work almost 2 1/2 shifts at his job and we were both just exhausted.  So if you aren’t tired, go ahead and toss other ingredients in such as different spices, vegetables, pinto beans or so on.  It’s endless opportunities when it comes to fajitas.  Enjoy!

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