Veganuary 2016
Comments 15

Vegan Fajitas

Vegan Fajitas Recipe

You may have noticed that over a week has passed since the Veganuary start date, and I’m yet to post a recipe until now. I’m pleased to inform you that this recipe was worth the wait.

This is not a 10 minute meal, you’re gonna have to do a few different processes and yeah, there might be more dishes than usual. For that I apologise. I hope you live in a household where the cook doesn’t have to do the dishes (I don’t).

Vegan Fajitas Recipe

What this is, however, is a meal that you can cook for your non-vegan friends and have them go “Wait, this is what vegan food tastes like? Why didn’t you say something before? This is badass and I demand that you cook it for me all the time” or something along those lines.

It’s also my way of having your back if you too are participating in Veganuary. I don’t know about you guys, but sometimes I’m getting to the end of the day and just being hungry, because I’m still learning how to feed myself enough bulk, protein and good stuff without eggs and cheese. With these fajitas, you’re getting all the goodness that will leave you actually satisfied, I promise.

You’re getting a serious amount of bulk from those refried beans, the lentils are your protein source, peppers and onions and avocado all got the veggie goodness vibes going on, and I just keep on hearing about the good fats in cashews so that must be true. It’s all happening in this one wrap. There’s a very good reason that I’ve made the effort to make this like three times in the last 9 days.

Vegan Fajitas Recipe

The cashew queso is a revelation. I lifted it pretty much straight out of the Food52 Vegan Cookbook (which I’ll probably review this month so you can get a better feel for it cause it’s great) and adapted it slightly to account for what I did and didn’t have on my spice rack. You’re gonna have a little bit left over, all I’ve used it for so far is a dip for roasted parsnips, and that was pretty great – leave any leftover vegan queso use ideas in the comments!

It’s worth noting that I tend to make my refried beans in advance, either in the morning or the night before, to reduce dishes and cooking time when the clock strikes dinner. They keep in the fridge like a dream overnight. For that reason, I’ve put them right at the beginning of the recipe.

Serves 3

6 tortilla wraps

for the fajitas
3 peppers, sliced
2 large white onions, sliced
150g ready to eat beluga or puy lentils
1 35g pack fajitas seasoning

for the guac
2 ripe avocados
2 garlic cloves, minced to within an inch of their life
a big old pinch of salt
a squeeze of lime juice

for the refried beans
1 red onion, chopped finely
1 can of your favourite beans (red kidney, black, and mixed cans all work pretty well), drained
1 clove garlic
a few good shakes of: smoked paprika, ground cumin and cayenne, and just a scattering of chilli flakes and a pinch of salt
a splash of vegetable stock

for the cashew queso
150g cashews (soaked for at least three hours)
25g nutritional yeast
big pinch of salt
1/2 tsp cayenne pepper
1/2 tsp chilli flakes
1/2 tsp smoked paprika
250-300ml water
3 tbsps tomato puree
juice of one lemon

for the salsa
just buy some damn salsa, you’ve made enough from scratch today

  1. To make the refried beans: fry the onion in a splash of oil for about 5 minutes, then add the garlic and cook for a further 2 minutes. Add the beans and all your seasonings and cook on a low heat for about 5 minutes or so, until everything is heated through. Chuck the whole mixture into a food processor or blender with just a little bit of vegetable stock and blend until it becomes the delicious beany spicy paste we know and love. Set aside (keeping warm in a low oven if you want).
  2. In a large frying pan, heat another splash of oil on a medium heat and get your onions and peppers cooking. After about 3 minutes or so, tip the fajitas seasoning mix and the lentils into the pan and cook until you’re happy with the vegetables. Personally, I like them with a little bit for fajitas, but you do you.
  3. While the onions and peppers are on the go, make the guac by combining all the ingredients in a bowl.
  4. Once you’ve sorted the guac, tip all the cashew queso ingredients into a food processor or blender and whizz until totally smooth.
  5. You should now have a bowl of refried beans, a bowl of guac, a bowl of cashew queso, and a pan of fajitas on the go. If you want to heat up your tortillas at this point (recommended, makes em soft and delicious) you can wrap them in foil and pop them in a medium oven (Gas 5ish) for about 10 minutes or so, you can also microwave them but.. I don’t have a microwave.. so you’re gonna have to guess those timings..
  6. Once your fajitas mixture has finished cooking you are good to god damn go. Get everything on the table with plenty of spoons and let everyone help themselves.

Guys, if I’ve missed anything or anything in this recipe doesn’t make sense to you, please please get in touch on social media (links below) or leave me a comment. This is a much more high maintenance thing than I’d usually post so forgive me if anything is unclear!

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Vegan Fajitas


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  2. These look WONDERFUL! I feel I would probably have to have some meat available for the OH for his servings, but I could definitely enjoy these vegan 🙂 You’ve made me very hungry!

  3. Yep, these sound incredible. I’ve never actually tried refried beans… Though I eat beans a lot during the week haha! I definitely need to try these – may do it tomorrow!

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