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Vegan Chicken Fajitas
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5 from 7 votes

Vegan Chicken Fajitas

These vegan chicken fajitas are sizzling good and the perfect food to share with friends! Whether it's Cinco de Mayo, the 4th of July, or a random Wednesday these vegan chicken fajitas are an easy and delicious recipe!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Diet: Vegan
Servings: 12 Fajitas
Calories: 210kcal
Author: John Rush
Cost: $5


Vegan Chicken

  • 1 pack Soy Curls (8 oz/4 cups)
  • 4 cups Vegan Chicken Broth
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Cumin
  • 1 tablespoon Chili Powder
  • 1 tablespoon Oregano
  • 1 teaspoon Paprika
  • 1 teaspoon Red Chili Flakes
  • 2 tablespoon Olive Oil


  • 1 Green Pepper sliced
  • 1 Red Pepper sliced
  • 1 Yellow Pepper sliced
  • 1 medium Onion sliced
  • 1 medium Jalapenos sliced
  • 2 tablespoon Olive Oil

To Serve

  • 2 Limes quartered
  • 2 cups Guacamole
  • 2 cup Pico de Gallo
  • 1 cup Vegan Sour Cream
  • ¼ cup Cilantro chopped
  • 12 Tortillas large


  • Reconstitute your soy curls by placing them in a larger mixing bowl with vegan chicken broth and let sit for 10 minutes. Strain the soy curls and squeeze out excess liquid with your hands.
    1 pack Soy Curls, 4 cups Vegan Chicken Broth
  • Place the soy curls back in the large mixing bowl. Pour the spices on top and mix together until evenly coated.
    1 tablespoon Garlic Powder, 1 tablespoon Cumin, 1 tablespoon Chili Powder, 1 tablespoon Oregano, 1 teaspoon Paprika, 1 teaspoon Red Chili Flakes
  • In a large cast-iron skillet heat olive oil on medium-high. Once heated pour soy curls into the pan and cook until browned, about 8-10 minutes. Once they're cooked place them in a bowl and set aside.
    2 tablespoon Olive Oil


  • Slice your onion, jalapeno pepper, and bell peppers. When the soy curls are down cooking reheat the pan with olive oil on medium-high heat. When the pan is heated stir in your sliced veggies. Cook for 5-6 minutes until the veggies begin to soften.
    1 Green Pepper, 1 Red Pepper, 1 Yellow Pepper, 1 medium Onion, 1 medium Jalapenos, 2 tablespoon Olive Oil
  • Stir your soy curls back into the pan with your veggies. Cook for 1-2 minutes on high heat. Remove from heat and squeeze half a lime over the hot pan.


  • Warm tortillas for 30 seconds in the oven before serving.
    12 Tortillas
  • Serve the fajitas pot luck style with, pico de gallo, guacamole, vegan sour cream, cilantro, lime wedges, and warmed tortillas.
    2 Limes, 2 cups Guacamole, 2 cup Pico de Gallo, 1 cup Vegan Sour Cream, ¼ cup Cilantro, 12 Tortillas


Serving: 1fajita | Calories: 210kcal | Carbohydrates: 24g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 261mg | Potassium: 233mg | Fiber: 5g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 45mg | Calcium: 83mg | Iron: 4mg