A few years ago I decided to try to eat Vegan for the month of January. (Like how my bloggy friend Leah, over at Inspire & Indulge, is trying to eat Paleo this month.) I bought a book of Vegan recipes and searched the internet for more. Mike played along for all the meals he ate at home. Some of the recipes I made were delicious and found a permanent home in our recipe binder. Some, probably due to my Vegan inexperience, were inedible.
One of the recipes we both loved were Vegan Fajitas from Allrecipes.com.
Easy, delicious and healthy…you really couldn’t ask for much more.
Makes 6 Servings
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon chili powder
Garlic salt to taste
Salt and pepper to taste
1 teaspoon white sugar
2 small zucchini, julienned
2 medium small yellow squash, julienned
1 large onion, sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tablespoons olive oil
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and sauté until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
You can eat them with a whole wheat wrap or without. We tend to forgo the wrap. If you’re not Vegan you can top the veggies with a little fat free Greek Yogurt (or Sour Cream) and shredded cheese. And if you like things spicy, don’t forget the hot sauce!
P.S. Check out more easy dinner recipes here.