Deliciously Ella's pepper and oyster mushroom fajitas recipe

Deliciously Ella's pepper and oyster mushroom fajitas recipe

This vegan recipe comes from a new plant-based cookbook from the founder of Deliciously Ella, Ella Mills. She says, "I made a variation of these for one of our first family meals, when Skye was about 10 months old. We’d just started eating together and it was so nice to share a meal properly. We’ve kept making them ever since. The oyster mushrooms add a great ‘meatiness’ and roast beautifully, but you can swap them for another kind of mushroom, as I know they’re not the easiest thing to get hold of."

Tip: Skip the chipotle paste for little ones

Ingredients

  • 2 red onions, 1 cut into slim wedges, 1 finely chopped
  • 2 red peppers, halved, deseeded and sliced
  • 1 x 400g tin of pinto or black beans, drained and rinsed
  • 150 g oyster mushrooms, cleaned, large mushrooms torn in half (or button mushrooms, if you can't get oyster)
  • 3 garlic cloves, crushed
  • 1.5 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp chipotle paste, or to taste (optional)
  • 2 tbsp olive oil
  • 2 avocados, halved and stoned
  • 2 limes, just the juice
  • 250 g cherry tomatoes, quartered
  • 1 handful coriander, roughly chopped
  • 8 corn tortillas
  • 4 servings of cashew cream
  • 2 red onions, 1 cut into slim wedges, 1 finely chopped
  • 2 red peppers, halved, deseeded and sliced
  • 1 x 400g tin of pinto or black beans, drained and rinsed
  • 5.3 oz oyster mushrooms, cleaned, large mushrooms torn in half (or button mushrooms, if you can't get oyster)
  • 3 garlic cloves, crushed
  • 1.5 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp chipotle paste, or to taste (optional)
  • 2 tbsp olive oil
  • 2 avocados, halved and stoned
  • 2 limes, just the juice
  • 8.8 oz cherry tomatoes, quartered
  • 1 handful coriander, roughly chopped
  • 8 corn tortillas
  • 4 servings of cashew cream
  • 2 red onions, 1 cut into slim wedges, 1 finely chopped
  • 2 red peppers, halved, deseeded and sliced
  • 1 x 400g tin of pinto or black beans, drained and rinsed
  • 5.3 oz oyster mushrooms, cleaned, large mushrooms torn in half (or button mushrooms, if you can't get oyster)
  • 3 garlic cloves, crushed
  • 1.5 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp chipotle paste, or to taste (optional)
  • 2 tbsp olive oil
  • 2 avocados, halved and stoned
  • 2 limes, just the juice
  • 8.8 oz cherry tomatoes, quartered
  • 1 handful coriander, roughly chopped
  • 8 corn tortillas
  • 4 servings of cashew cream

Details

  • Cuisine: Plant-based
  • Recipe Type: Fajitas
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. 
  2. Add the onion wedges, peppers, beans and mushrooms to a large baking tray. 
  3. In a small bowl, combine 2 of the crushed garlic cloves with the cumin, paprika, ground coriander, chipotle paste and olive oil. Pour the spice mix over the vegetables, season to taste and toss to ensure the veg is coated in the spice mix. Spread the veg out in a single, even layer and roast for 20–25 minutes, until the vegetables are golden and just tender. 
  4. Meanwhile, mash the avocado and mix with half the chopped onion and half the remaining garlic. Season and add a little of the lime juice, to taste. 
  5. In a separate bowl, combine the tomatoes with the remaining chopped onion and garlic. Season and add a little lime juice and coriander, to taste. 
  6. Warm through the tortillas and serve with the vegetables, avocado, tomato salsa and cashew cream. 

This recipe is extracted from How To Go Plant-Based: A Definitive Guide For You and Your Family by Ella Mills, published by Yellow Kite, out 18th August.

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