Being a vegan is not a difficult diet to stick by. It does require an amount of discipline, simply because there are constant temptations, but if you are committed to your vegan diet and believe in it, it is easy to stick to your diet and make vegan meals. Here is a delicious recipe for meatless fajitas, made in the same traditional way as common fajitas. Here are the ingredients you will need.
¼ cup of olive oil
Two medium small julienned yellow squash
One large sliced onion
¼ cup of red wine vinegar
One green bell pepper that is cut into thin strips
One teaspoon of dried oregano
One teaspoon of chili powder
One red bell pepper that is cut into thin strips
Two tablespoons of olive oil
Garlic salt to your taste
Salt and pepper to your taste
One can, or 8.75 ounces, of drained whole kernel corn
One teaspoon of white sugar
One can, or 15 ounces, of drained black beans
Two small julienned zucchinis
Combine the vinegar, olive oil, chili powder, oregano, garlic salt, pepper, sugar, and salt in a large bowl. Add the zucchini, yellow squash, green and red pepper, and onion to the large bowl. Combine the marinade with the vegetables well, and place in the refrigerator for at least 30 minutes but not more than 24 hours.
Over medium high heat, heat olive oil in a large skillet. Drain some of the marinades from the large bowl and place the remaining contents of the bowl in the skillet. Sauté the vegetables until they are tender or for between 10 to 15 minutes. Add the corns and beans and increase the heat to high. Cook at high for 5 minutes or until the vegetables are brown. Serve the vegetables with tortillas.
Chris Tinney is an activist who is fighting for the plight of the homeless and the poor. He is a vegan and enjoys cooking vegan meals.
¼ cup of olive oil
Two medium small julienned yellow squash
One large sliced onion
¼ cup of red wine vinegar
One green bell pepper that is cut into thin strips
One teaspoon of dried oregano
One teaspoon of chili powder
One red bell pepper that is cut into thin strips
Two tablespoons of olive oil
Garlic salt to your taste
Salt and pepper to your taste
One can, or 8.75 ounces, of drained whole kernel corn
One teaspoon of white sugar
One can, or 15 ounces, of drained black beans
Two small julienned zucchinis
Combine the vinegar, olive oil, chili powder, oregano, garlic salt, pepper, sugar, and salt in a large bowl. Add the zucchini, yellow squash, green and red pepper, and onion to the large bowl. Combine the marinade with the vegetables well, and place in the refrigerator for at least 30 minutes but not more than 24 hours.
Over medium high heat, heat olive oil in a large skillet. Drain some of the marinades from the large bowl and place the remaining contents of the bowl in the skillet. Sauté the vegetables until they are tender or for between 10 to 15 minutes. Add the corns and beans and increase the heat to high. Cook at high for 5 minutes or until the vegetables are brown. Serve the vegetables with tortillas.
Chris Tinney is an activist who is fighting for the plight of the homeless and the poor. He is a vegan and enjoys cooking vegan meals.
