2 portions

1 tsp onion powder

1 tsp garlic powder

1 sprig of cilantro or celery

100 gr textured vegetable protein

1 tbsp olive oil

¼ julienned onion

¼ green bell pepper cut into strips

¼ red bell pepper cut into strips

¼ yellow bell pepper cut into strips

garlic powder

½ tsp paprika

1 tsp sea salt

pepper to taste

¼ tsp cumin

¼ tsp oregano

4 tbsp coconut aminos

2 small to medium whole wheat tortillas

½ mashed avocado

1 tbsp sour cream

1 tbsp chopped cilantro

Add enough water to a pot and bring it to a boil. Add the onion powder, garlic powder, and cilantro or celery sprig to the water. Once water start to boil pours textured vegetable protein and mix. Remove from the heat and let rest for 20 minutes, until it has hydrated. Then drain very well with your hands and reserve.

In a skillet add ½ tablespoon of oil and sauté the onion and bell peppers until soft, about 4 minutes. Set aside. To same skillet add the remaining oil and textured vegetable protein, garlic, paprika, salt, pepper, cumin, oregano. Add the coconut aminos and cook about 10-15 stirring at all times so that it does not stick.

Assemble the fajitas by putting the textured vegetable protein on the tortilla, then the onion and peppers, mashed avocado and sour cream. Sprinkle chopped cilantro on top.

Per serving: 1 fajita 200 gr

Cal: 437.6 P: 26.1 F: 17.2 Cb: 41.3