Beyond Meat Fajitias

 

So I had to try cooking with some of the new Beyond Meat chicken-free strips after reading Vegan Crunk's blog review on it, and trying it in a delicious savory crepe at LA Vegan Crepe this past weekend! Bianca of Vegan Crunk said, "This is the most realistic-tasting vegan meat on the market." Beyond Meat advertises their plant protein as "the first plant protein that looks, feels, tastes, and acts like meat." I must say I'd have to agree with Vegan Crunk and Beyond Meat's advertising statement. It is quite incredible plant-based protein. Not only does it taste incredible, but it's vegan, gluten free, and has 20 grams of cholesterol-free protein/per serving (4 per package)! I tried Beyond Meat out in some fajitas tonight, and I can't wait to use it in many more dishes!

Recipe adapted and inspired from Vegan Crunk...an awesome Southern vegan chick from Memphis!

Beyond Meat Fajitas

Ingredients 

• 2 tablespoons, vegetable oil or coconut oil 
• 1/2 cup vegetable stock  
• 1 onion, chopped
• 1 red pepper, sliced into strips
• 1 orange pepper, sliced into strips 
• 1 yellow pepper, sliced into strips
• 1 12-ounce package of Beyond Meat Chicken-Free Strips, Southwest Style
• 2 tsp. Mexican chili powder
• 1 package of Simply Organic fajita seasoning (Whole Foods carries it) or taco seasoning
• Salt and pepper to taste
• 4 tortillas 
• Tofutti Better Than Sour Cream
• Tapitio
• cilantro, to garnish 

Method

1. Heat the oil on medium heat in a non-stick skillet. Add the onion, salt, pepper, and Mexican chili powder sauté for 2 to 3 minutes.
2. Add the peppers and sauté for about 3-4 minutes, until they begin to soften.
3. Add the Beyond Meat strips and spices. Stir to coat. Add in small amounts of vegetable stock, adding in more as it's absorbed. Saute 7 to 10 minutes, until Beyond Meat is browned and veggies are tender. 
4. Serve in tortillas with vegan sour cream, Tapitio, and garnish with cilantro.

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