Sweetly Raw – Vegan Fajitas

raw vegan fajitas

One of my very favourite meals is raw vegan fajitas. For years I've served them to guests when I want to show people how delicious and satisfying raw food can be. They're always a hit. I hope you enjoy this recipe as much as I do!

Raw Vegan Mexican Fajitas

Throw these together just a few hours before eating, or allow the veggies to marinate 8-12 hours. I prefer 12 hours to let the flavors mingle and the veggies to soften. I also like to add a little acidity in the form of apple cider vinegar to the marinade. Make them as spicy or mild as you like - I do best with 1/8 teaspoon of cayenne since I'm a wimp when it comes to spice!

Marinated Veggies

2 large portobello mushrooms, sliced

3 bell peppers, sliced into strips

1 zucchini, sliced into sticks

1 sweet or red onion, thinly sliced

2 cloves garlic, minced

1/4 cup tamari

1/4 cup olive oil

2 tablespoons chili powder

1 teaspoon cumin

1/8 - 1/4 teaspoon cayenne 

1 tablespoon apple cider vinegar  

Toss all ingredients together in a big bowl.  Marinate for a minimum of 2 hours or up to 12 hours.  Optional: dehydrate for a few hours after marinating.  Serve in romaine lettuce leaves with guacamole, sauces and salsa. 

Cashew Sour Cream

1 cup raw cashews

1/2 cup water

2- 3 tablespoons lemon juice

1/2 teaspoon apple cider vinegar

1/2 teaspoon onion powder

1/4 - 1/2 teaspoon himalayan or sea salt  

Blend all ingredients until smooth and creamy in a high speed blender.  Chill for a few hours.

Fresh Salsa

Makes 3-4 cups. Keeps for 3 days in the fridge.

4 tomatoes

1 green pepper, seeded and chopped into large pieces

1 red pepper, seeded and chopped into large pieces

¼ red onion

½ cup cilantro, chopped  

½ jalapeno pepper (optional), finely chopped

Himalayan salt and lemon juice, to taste

PULSE the tomatoes in a food processor keeping some texture. Transfer to a bowl. Pulse the bell pepper and onion. Add to the bowl. Add the cilantro, salt, and lemon juice. Taste and re-season.

Cheddar Sauce

Makes 2 cups. Keeps for 7 days in the fridge.

1 large red bell pepper

2-3 tablespoons water

1 cup cashews

3 tablespoons nutritional yeast

1 tablespoon tahini

2 teaspoons onion powder OR 1 tablespoon of the white part of a green onion

1 1/4 teaspoon sea salt

1 large clove garlic

2 tablespoons lemon juice

Blend all ingredients until smooth and creamy. Chill.

Tip: Turn this into Nacho Cheese Dip by adding: 2-3 teaspoons chili powder and ¼ teaspoon chipotle powder.

Simple Guacamole

Try this or simply add diced avocado on top as I've done.

Makes 1 1/2 cups. Keeps for one day.

2 ripe avocados, mashed

1 tomato, diced

1 handful cilantro, chopped

1 green onion, sliced

Lime juice, to taste

Salt, to taste

Stir all ingredients together in a bowl.

Assembly

1 head romaine

Spread some marinated veggies, sour cream, salsa, guacamole, and cheddar cheese sauce into romaine lettuce leaves. Serve immediately.

vegan fajitas


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