Vegan Fajita del Rey
Vegan + healthy remake of Tocaya Organica’s Fajita del Rey bowl!
Servings: 2 Bowls
Mexican Cauliflower Rice
- 1 bag frozen cauliflower rice
- 1 tbsp olive oil
- 1/4 cup diced onion
- 2 tbsp minced garlic
- 2 tsp chili powder
- 1.5 tsp cumin
- fresh cilantro
Seitan Chorizo
- 1 container seitan
- 2 tsp chili powder
- 1 tsp cumin
- 2 tbsp dried oregano
- 1/4 tsp cayenne
- 1 tsp paprika
- 2 tbsp tomato paste
- 1/2 tbsp coconut aminos
- 1 tbsp avocado oil
- 1/2 tsp sea salt
Cheesy Black Beans
- 1 can black beans drained and rinsed
- 3/4 cup plant-based milk
- 1/4 cup nutritional yeast
- sprinkle vegan shredded cheese optional
Bowl
- 1/2 tbsp chipotle veganaise
- 1 poblano pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1/4 cup diced red onion
- 1 juice of lime
- 2 tbsp pico de gallo
- 1/2 small avocado
Mexican Cauliflower Rice
heat olive oil on a pan. once hot, add onions and all seasonings
after a few minutes, add your cauliflower rice. mix all ingredients well and keep covered. cook for 5-6 minutes stirring every minute or so
top with fresh cilantro (the more the better) and store in an airtight container in the fridge
Seitan Chorizo
drain and rinse a block of seitan and add to a large bowl. use a fork to crumble it as much as possible
add all seasoning to the bowl and mix thoroughly. let sit for at least 20 minutes before cooking it on a pan for 8-10 minutes
Bowl
chop the peppers into thin strips and sautée with the onions and the juice of 1/2 a lime - save the other half to add to your finished bowl. keep covered and stir occasionally
after 10-12 minutes, your peppers should be done and you can start arranging your bowl!
I divide all the ingredients evenly between 2 bowls - if it’s just for one, store the remaining ingredients in an airtight container in the fridge