Vegan Recipe: Vegetable Fajitas with Brown Rice

Vegetable Fajitas

This Indian-inspired dish takes Tex Mex fajitas to a whole new flavor profile. It is great served with rice, beans, chapatis, tortillas, and chutney.

Ingredients, Makes 4 servings

2 potatoes
1 red pepper
10 okra
10 mushrooms
1 medium eggplant
1 cup vegetable of your choice, such as squash or cauliflower
1 onion, sliced
1/4 cup lemon juice
2 teaspoons ginger garlic paste
1 teaspoon red chili powder, or to taste
1/2 teaspoon chaat masala
1/2 teaspoon oregano (optional)
1/4 teaspoon turmeric powder (optional)
1/4 teaspoon garam masala (optional)
Salt, to taste

Directions

Cut all the veggies into bite-sized pieces.

Boil or microwave the vegetables except for the onions until they are 90 percent cooked. We will be browning them again later.

Mix the lemon juice, ginger garlic paste, chili powder, chaat masala, optional oregano, optional turmeric powder, optional garam masala, and salt to form the marinade.

Coat it over the veggies and refrigerate for 2 hours.

Heat a pan or skillet over medium-high heat.

Put the onions in first, followed by the rest of the veggies.

Cook until the vegetables are charred or tender enough to eat. Serve with tortillas or chapatis.

Source: Food for Life Instructor Munira Ali

Per serving (1/4 of the recipe): Calories: 133; Fat: 1 g; Saturated Fat: 0 g; Calories from Fat: 4%; Cholesterol: 0 mg; Protein: 4 g; Carbohydrate: 32 g; Sugar: 8 g; Fiber: 6 g; Sodium: 169 mg; Calcium: 48 mg; Iron: 1 mg; Vitamin C: 37 mg; Beta-Carotene: 252 mcg; Vitamin E: 1 mg; Potassium: 533 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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