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Vegan Fajitas
Roasted Oyster mushrooms offer a meaty texture and flavour to these richly spiced fajitas. Enjoy with cheese and soured cream or make them fully vegan with garlicky black beans.
Method
- Preheat the oven to 225oC/425o/Gas Mark 7. Start by mixing the spice marinade. Add the oil, maple syrup, soy, lime juice, garlic paste, spices, seasoning and whisk together until thoroughly blended.
- Thickly slice the mushrooms, pepper and onion and add to a large roasting tin. Pour over the marinade and mix to thoroughly coat. Place in the oven for 10-15 minutes until lightly charred, then reduce the heat to 190oC/375o/Gas Mark 5 and cook for a further 30-40 minutes, until meltingly soft.
- Whilst the veg cooks, make the guacamole. Lightly mash the avocado and mix through the chilli flakes, coriander, a sprinkle of salt and squeeze of lime. Emulsify with a dash of olive oil.
- Towards the end of the roasting, tip the black beans and their liquid into a saucepan, sprinkle over the garlic granules and cook gently on low for 10 minutes, until the liquid has reduced and thickened slightly.
- When ready to eat, warm the tortillas for 1-2 minutes in a hot pan. Start with a spoon of guacamole, topped with a spoonful of veg, black beans or cheese and soured cream. Top with coriander and fresh chilli. Fold and enjoy!
