'Chicken' Fajitas


  • 1 tablespoon vegetarian mushroom sauce or Worscestershire sauce
  • 3 limes, separated
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon chili powder
  • 6 cloves garlic, divided in half
  • 1/2c drehydrated TVP or 1 package of Best West Vegetarian "Chicken", chopped
  • 2 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 10-15 mushrooms, sliced
  • 2 carrots, sliced
  • 1 crown broccoli, chopped somewhat finely (optional)
  • chili flakes (optional)
  • flour tortillas, warmed (see Flour Tortillas)


For Fake Meat

  1. Heat oil in a pan and add "chicken" and juice of half a lime.
  2. Once meat is browned, add onion and a dash of soy sauce. Saute until golden.
  3. Add garlic, carrots, mushrooms and broccoli and stir to coat.
  4. Add mushroom sauce or Worscestershire sauce, soy sauce, juice of 2.5 limes, chili powder, and optional chili flakes.
  5. Once carrots are softened, turn heat up to high. Once vegetables begin to sizzle, add bell peppers and toss until slightly blackened.
  6. Remove from heat, add juice of last lime, and toss.
  7. Serve with Guacamole, sour cream, salsa, or whatever else you like with your fajitas.


  1. Combine mushroom sauce, juice of two limes, 1 tablespoon of soy sauce, chili powder and 2 cloves of garlic in a small bowl.
  2. Place TVP in a pot and cover with water. Add 1 teaspoon of mixture from step 1. Bring to a boil and simmer until soft, about 10 minutes. Drain and marinade in remaining mixture from step 1 while you make Flour Torillas, Pinto Beans, and/or Spanish Rice.
  3. Pour oil in frying pan and heat to medium-high heat. Add onion, remaining garlic, vegetables, and remaining soy sauce and lime juice. Saute until lightly cooked (or however you prefer it).
  4. Serve with Guacamole, sour cream, salsa, or whatever else you like with your fajitas.