Traybake Fajita Pittas.
Fajitas are a fave meal of my childhood (the burnt bits were always the best). So, I have no idea why it has taken me so long to make my own version of this traditional dish - I can only apologise. All you need is one tray, staple spices, and juicy veggies & you have yourself a flavoursome plant-based & protein packed meal that is gaurenteed to impress, or perfect for a weekly meal prep. Jazz it up any which way you like - add in some avocado, black beans, or even some extra heat. You can’t go wrong when it comes to Mexican food.
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Serves: 4 | Total Cooking Time: 50 minutes
Ingredients
4 tbsp soy sauce or tamari
4 tbsp lime juice
2 tsp maple syrup
3 cloves garlic, finely chopped
2 tsp ground cumin
2 tsp smoked paprika
1 tsp black pepper
1 tsp cayenne pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
400 g mixed mushrooms (I use the ‘specialty’ mushrooms from Sainsbury’s, which contain a mixture of oyster, shiitake, and other varieties)
8 soft wholewheat pitta breads (gluten free, if needed)
400 g tempeh, sliced into strips
optional: avocado, sliced or mashed
optional: 1x tin black beans, drained & washed (or use canned refried beans)
Instructions
Make the marinade by mixing all the ground spices together in a small bowl. Then in a separate bowl, mix together the tamari, lime juice, syrup and garlic cloves. Feel free to add some oil into this marinade if you wish, to help with the cooking process.
Pre heat the oven to 200ºC, fan.
Place the pepper, onion & tempeh slices (if using) in a large, deep baking tray. Then add the mushrooms into the same tray, tearing any larger ones into smaller pieces with your hands.
Sprinkle the spice mix over the all the tempeh and veggie mix. Then do the same with the liquid marinade. Feel free to use your hands or two spoons here to help mix everything together and ensure it is well coated.
Bake everything for roughly 45 minutes, giving everything a good stir every 15 minutes, until all the ingredients become a little charred & crispy.
If using avocado, either slice or mash it on a plate and spoon into your pitta breads. Feel free to add some lime juice & chilli flakes to add a little extra flavour.
If using black beans or refined beans, spoon these evenly into each pitta bread also.
Once the veggies are cooked, finally spoon them evenly into each pitta bread & add some crunchy lettuce if you wish. The veggie filling can stay fresh in an air tight container in the fridge for up to 5 days. Perfect for an easy weekly prep!
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
