Today’s vegan fajita filling with soy curls has been one of our family’s current weeknight favorites. It makes a delicious and easy filling for plant-based tacos, fajitas, burritos, burrito bowls, meal prep, etc.
This recipe is so simple that for a while I didn’t even consider it blog-worthy. But since the demand for easy, quick and tasty vegan meals is always there, I decided to finally post it here today.
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Back in our pre-vegan days, fajitas were one of my favorite things to order at Mexican restaurants. I loved the assortment of sizzling hot, slightly charred crisp vegetables tossed with strips of chicken or steak, served in a hot cast iron pan.
Topping each individual fajita with guacamole, sour cream, rice, and whatever toppings each restaurant could come up with was always so much fun!
Then I went vegan, and for the most part the appeal of fajitas went away because without meat, they just didn’t seem worth it.
I tried to recreate the magical fajita filling at home with various ‘fake meats’, but something was missing. Then it dawned on me – I’ve got to try soy curls here! So this is how my easy vegan fajita filling was born.
I’m not usually a fan of vegan meat substitutes, but soy curls have a pass in my kitchen. Butler Soy Curls is the brand I’ve tried and liked a lot (please note: Butler is not paying me to say these nice things about them, so all opinions in this post are my own.)
Butler Soy Curls are made from whole, non-GMO soybeans – not soy protein isolate like TSP or TVP – so even though the beans are processed, they are technically a whole food.
Soy curls are sold dehydrated, so they need to be reconstituted in hot water for a few minutes for best results.
I don’t eat soy curls very often, but when I do, I find the texture very reminiscent of chicken or pork, which makes them ideal as vegan Barbecue pulled pork – or fajitas!
Peppers and onions make a great addition to the soy curls: I like to keep their cooking time to a minimum to retain their crunch. Cooking them in a hot skillet with a tiny bit of oil allows them to get slightly charred in a few spots, which adds some delicious smokiness to the taste of this fajita filling.
If you have some smoked paprika in your spice cabinet, it could be very handy here!
By the way, this recipe is one of the 15 kid friendly vegan recipes from the blog that have been approved by my 2 year-old daughter.
To complete your perfect fajitas, serve them with warmed corn or flour tortillas along with whatever toppings fit your fancy. I often go simple and just add my Easy Chunky Guacamole, shredded lettuce and Sriracha. Feel free to go for the whole shebang of refried beans and rice, vegan sour cream (or cashew cream), pico de gallo – the list goes on!
Besides this fajita filling, I also like to use soy curls to make spectacular vegan BBQ pulled ‘pork’ sandwiches! I cook the soy curls the same way as described below, then mix in my Easy Barbecue Sauce from this recipe, and voilà – a delicious sandwich filling that will wow even the most skeptical meat eater!
Another fantastic way to use soy curls is making my delicious vegan bolognese pasta with soy curls! This Italian-inspired classic has a “meaty” texture achieved without using any meat.
If you’ve tried this recipe, I’d love to hear how it turned out! Give it a star rating below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
Question for you: Have you tried soy curls before, and if so, how did you prepare them?
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