Description
These are hands down the best vegan sheet-pan fajitas I’ve ever made. Think crispy tempeh, lightly charred bell peppers, caramelized onions, and tons of spices. Served on warm flour tortillas with spicy jalapeno crema. Like what more could a gal ask for?!
Ingredients
Scale
Fajitas
- 1 package Lightlife tempeh (both original and three-grain tempeh work well)
- 1 red bell pepper (use half if the bell pepper is large)
- 1 yellow bell pepper (use half it the bell pepper is large)
- 1 poblano pepper
- 1/2 purple onion
- 2 garlic cloves, minced
- 2 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp oregano
- 3–4 tbsp avocado oil
- 1 lime, juiced
- Flour tortillas
- Cilantro
Jalapeno Crema
- 2 jalapenos, chopped and seeded
- 1/2 cup yogurt (love Kite Hill’s plain almond yogurt)
- 1/4 cup lime juice
- 1 tbsp lime zest
- 1 tbsp honey or maple syrup
- 1 clove fresh garlic
Instructions
- Preheat your oven to 450°F and line a sheet pan with parchment paper. Set aside.
- Thinly slice the tempeh on a bias and add to the sheet pan. Next, thinly slice the bell peppers, poblano pepper and red onion and add to the pan.
- Add the minced garlic, and sprinkle over the salt, paprika, pepper, cumin and oregano. Drizzle over the oil and lime juice. Toss to mix together using your hands; be gentle so you don’t break the tempeh strips.
- Pop the sheet pan in the oven and bake for 25 minutes. Then broil the fajitas for an additional 5 minutes on high.
- While the fajitas bake, make the jalapeno crema. Add all of the ingredients to a jar and blend with an immersion blender for 2 minutes. A high-speed blender also works well; note that a small volume blender will work better to ensure the crema blends well. Adjust for salt.
- Once the fajitas are done, serve immediately on warmed flour tortillas with a generous drizzle of the jalapeno crema and cilantro.