Name: Vegan Sheet Pan Fajitas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups water; 1 tablespoon Better Than Bouillon “No Chicken” base (or flavorful vegetable broth); 4 ounces dry soy curls (about 2 cups); 1 teaspoon paprika; 1 teaspoon ground cumin; 1.5 teaspoons chili powder; 1/4 teaspoon red pepper flakes (optional); 1/4 teaspoon smoked paprika; 3 small bell peppers (green, red, yellow/orange), sliced thin; 1 medium/large onion (yellow or red), sliced thin; 4 tablespoons neutral cooking oil (divided, high smoke point such as avocado or grapeseed oil); 1/2 teaspoon fine sea salt; 2 tablespoons soy sauce (low sodium preferred, tamari for gluten-free); 2 tablespoons cornstarch; 6-8 warmed corn or flour tortillas; Fresh cilantro; Avocado slices; Vegan sour cream

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Introduction

These vegan sheet pan fajitas are a flavorful and easy-to-make plant-based alternative perfect for weeknight dinners. With seasoned soy curls and colorful bell peppers roasted to perfection, they bring vibrant taste and texture to your table.

A white plate on a white marbled surface holds three soft flour tortillas folded in half and arranged side by side. Each tortilla is filled with multiple layers: the bottom layer has grilled, sliced chicken pieces in a light brown color, topped with sautéed bell peppers in red, yellow, orange, and green shades that add vibrant color. The texture of the chicken looks tender with light grill marks, while the peppers appear soft and slightly glossy. The open ends of the tortillas show the colorful filling spilling out slightly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups water
1 tablespoon Better Than Bouillon “No Chicken” base (or flavorful vegetable broth)
4 ounces dry soy curls (about 2 cups)
1 teaspoon paprika
1 teaspoon ground cumin
1.5 teaspoons chili powder
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon smoked paprika
3 small bell peppers, sliced thin (green, red, yellow/orange)
1 medium or large onion, sliced thin (yellow or red)
4 tablespoons neutral cooking oil, divided (high smoke point like avocado or grapeseed oil)
1/2 teaspoon fine sea salt
2 tablespoons soy sauce (low sodium if preferred; tamari for gluten-free)
2 tablespoons cornstarch
Warmed corn or flour tortillas (6–8), fresh cilantro, avocado slices, and vegan sour cream, for serving

Instructions

Step 1: In a medium pot, heat the water with Better Than Bouillon until just below simmering. Add soy curls, press them submerged, cover, remove from heat, and soak for 10 minutes, stirring occasionally.
Step 2: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.
Step 3: In a small bowl, mix paprika, cumin, chili powder, smoked paprika, and red pepper flakes; set aside.
Step 4: In a large bowl, toss the sliced peppers and onion with 2 tablespoons of oil, sea salt, and half the spice mix. Spread the veggies on one side of the prepared baking sheet.
Step 5: Drain soy curls in a colander. Cool slightly, then gently squeeze out excess liquid so they remain damp but not soaked. Slice any thick pieces lengthwise to ensure even cooking.
Step 6: Place soy curls in a medium or large bowl. Add soy sauce in four additions of 1/2 tablespoon each, tossing well after each addition. Sprinkle with the remaining spice mix and toss again. Add cornstarch in two additions, tossing to coat evenly. Drizzle with the remaining 2 tablespoons oil and mix well.
Step 7: Spread the soy curls evenly on the empty half of the baking sheet.
Step 8: Bake for 15–20 minutes, stirring soy curls and vegetables separately halfway through, until the soy curls are browned and crisp at the edges and the vegetables are tender-crisp.
Step 9: Let rest for 2–3 minutes, then toss the soy curls and vegetables together on the sheet pan to combine. Serve immediately with warmed tortillas, vegan sour cream, fresh cilantro, avocado slices, and lime wedges if desired.

Tips & Variations

For extra flavor, marinate the soy curls with a splash of lime juice or smoked chipotle powder before baking.
Swap soy curls for sliced mushrooms or tofu for a different texture.
Use tamari instead of soy sauce to make the recipe gluten-free.
Add sliced jalapeños or hot sauce for more heat.
Serve with your favorite grain like rice or quinoa for a hearty bowl instead of tortillas.

Storage

Store any leftover fajita mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to help maintain crispness. Avoid microwaving directly as it can make the soy curls soggy.

How to Serve

The image shows a white rectangular dish filled with a colorful mix of cooked chicken pieces and sliced red and yellow bell peppers, as well as red onions, all lightly charred. There are chunks of lime placed inside the dish and scattered fresh green cilantro leaves on top. To the upper right of the dish, there are three small white bowls—one with green guacamole, another with red salsa, and the third empty or not clearly visible. A folded flour tortilla rests on the upper edge of the dish. The background is a white marbled surface. A woman's hand is holding the edge of the dish on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other plant-based proteins instead of soy curls?

Yes, you can use sliced mushrooms, tofu, tempeh, or seitan as alternatives. Adjust cooking times as needed depending on the protein’s texture and moisture content.

How do I make this recipe gluten-free?

Use gluten-free tamari instead of regular soy sauce and ensure your tortillas are gluten-free. The rest of the ingredients are naturally gluten-free.