• 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

Veggies

• 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.

Serving

• 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