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Quorn Fajitas

Quorn Fajitas

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Every year on May 5th, Cinco de Mayo is celebrated to honor Mexican culture and heritage. Try these vegetarian fajitas for a healthy twist on a classic dish.


LoSalt is a one-for-one substitute, meaning that if a recipe calls for one teaspoon of salt, use one teaspoon of LoSalt.


  • 2 Tablespoons olive oil
  • 1 red onion, thinly sliced
  • 85 Grams chestnut mushrooms, quartered
  • 1 yellow pepper, seeded and sliced
  • 1 green pepper, seeded and sliced
  • 250 Grams frozen Quorn pieces
  • 1/2 Teaspoon turmeric
  • 2 Teaspoons mild chili seasoning
  • LoSalt and freshly ground black pepper to taste
  • 8 flour tortillas
  • 2 little gem lettuces, finely shredded
  • 8 mayonnaise or sour cream
  • Avocado slices sprinkled with chili flakes, to serve

Vegetarian Quorn Fajitas

A delicious vegetarian Tex-Mex dish that’s perfect for weekends and informal get-togethers.

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  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 85g chestnut mushrooms, quartered
  • 1 green and 1 yellow pepper, seeded and sliced
  • 250g frozen Quorn pieces
  • 2 teaspoons mild chili seasoning
  • Half a teaspoon turmeric
  • 8 flour tortillas
  • 6-8 tablespoons mayonnaise or soured cream
  • Half an iceberg lettuce or 2 little gem lettuces, finely shredded
  • Sliced avocado sprinkled with chili flakes, to serve
  • LoSalt and freshly ground black pepper to taste
  1. Heat the oil in a large frying pan or wok and add the onion, mushrooms and peppers.
  2. Stir fry for 2-3 minutes then add the Quorn.
  3. Sprinkle with spices and stir-fry for 2-3 minutes until the Quorn is hot all the way through.
  4. Season to taste with LoSalt and pepper.
  5. Wrap the tortillas in kitchen foil and warm through in a hot oven at 400°F for about 5 minutes.
  6. Alternatively, dry fry in a frying pan for 1 minute on each side until lighlty charred and warmed through.
  7. Put everything in serving dish and let everyone help themselves to a tortilla, Quorn mix, shredded lettuce, mayo or sour cream, and sliced avocado. Great family fun!

Thanks to LoSalt for submitting this recipe. Also check out their Healthy Med-Mex Nachos!

About Whitney Thompson

Slow cooker veggie fajitas

I&rsquove been using my slow cooker more and more lately. I guess my laziness has increased? Who knows. What I do know is, fajitas are pretty easy to make. And fajitas in the slow cooker are so easy a two-year-old could manage (you might not get your vegetables cut into neat little strips like mine, but I bet they&rsquod make it into the slow cooker eventually).

By the way, it&rsquos fa-hee-tas, not fa-ji-tas. Just in case you were wondering.

(I know you weren&rsquot, but I wanted to elbow that reference in somewhere. Sorry)

By the way: what&rsquos the difference between fajitas and tacos? I literally have no clue. I know tacos are often eaten in hard shells, so I guess that&rsquos one difference, but you can get soft tacos too, right? Which are surely just fajitas? I don&rsquot know. Maybe what I&rsquove made here are actually tacos. It&rsquos all a mystery to me. I don&rsquot really mind though, because it all tastes amazing. If I was on death row (which&hellip hopefully will never happen, especially since capital punishment doesn&rsquot happen in the UK), my last meal would definitely involve some sort of Mexican food.

Soft flour tortillas, vegetables, cheese&hellip you really can&rsquot go far wrong.

If only I&rsquod had some sour cream to dollop on top, these would have been perfect.

Remember, the filling of a fajita (/taco? I don&rsquot know, I&rsquove confused myself) is just the beginning &ndash make sure you get loads of toppings on there too. I was pretty restrained with my fresh coriander and grated cheese, but I&rsquom thinking you could go for some big slabs of avocado, maybe some salsa&hellip yum.

Quorn Fajitas

We eat a lot of fajitas in our house, it is one of our favourite meals and I have been making them with quorn pieces for years so this was an interesting recipe to try. The main difference was that this recipe creates the seasoning from scratch whereas I would normally just use a packet mix to save time.

However, I have to say that the seasoning was very simple to make and tasty and due to the marinading it could easily be done in a morning for a quick meal later in the day. The marinade consists of lime juice and zest, cayenne pepper, sugar, cinnamon, cumin and oregano and I left mine soaking in for a couple of hours although the recipe suggests 30 minutes is sufficient.

The making of the fajitas is very simple, you just fry off some onion and peppers and then add the marinaded pieces, fry it all together for a few minutes and serve in the usual way with fresh salsa and sour cream to accompany them.

These are some photos of the process and the finished product:

I really enjoyed these and liked the citrus zing that the lime juice and zest had given to the marinade. My husband was not so convinced and almost immediately declared that he prefers the standard packet mix. He really is not a fan of citrus in savoury dishes though so I was not incredibly surprised.

I felt that it gave a fresh, balanced flavour which worked really well with the salsa, I very much enjoyed these fajitas and I also think this would work very well with steak strips instead of normal chicken style pieces.

In terms of ww propoints, these work out at 10 points per portion based on having 2 fajitas each with around a table spoon of reduced fat sour cream (I honestly cannot tell the difference between the full fat version and this) and fresh salsa.

The 10 points is broken down as follows: flour tortillas x 2 (5), quorn pieces (2), sour cream (2), oil (1). This is pretty good considering how filling and tasty they are and to be honest you could even get away with an extra tortilla for another 3 points and it would still be within a good points value for a main meal.

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Recipe Summary

  • ¼ cup olive oil
  • ¼ 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

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.

Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans increase the heat to high for 5 minutes, to brown vegetables.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Chicken Fajitas Recipe

Lime Marinade:

  • juice squeezed from one whole lime
  • 1 tablespoon extra virgin olive oil
  • 3 large cloves of garlic, crushed and/or minced
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • salt and pepper (to taste)

Fajita Filling:

  • 2 chicken breast filets, marinated and sliced into strips
  • 1/2 red bell pepper, sliced into strips
  • 1/2 green bell pepper, sliced into strips
  • 1/2 onion, sliced into strips
  • 2 jalapenos, sliced into rounds
  • 1 tomato, sliced into chunks
  • cooking oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • a dash of freshly ground black pepper

Separate Fillings and Toppings:

  • Spanish rice
  • refried beans
  • sour cream
  • guacamole (optional)
  • salsa (optional)
  • fresh cilantro (optional)

Preparation Instructions:

  1. At least an hour before cooking, prepare a marinade for the chicken using the ingredients listed above under "Lime Marinade." When the marinade is mixed, put the chicken in a shallow dish, pour the marinade over it (coating both sides of each filet), and refrigerate until cooking time.
  2. Prepare the rice so that it will be done close to the time that the filling is cooked. Set aside on a warm burner if done early.
  3. Meanwhile, wash all of the vegetables. Slice the red and green bell peppers into strips. Remove the skin from the onion and slice it into strips. Slice the jalapenos into rounds and the tomato into chunks. Remove the chicken filets from the marinade and slice into strips.
  4. Start the refried beans heating over low to medium low heat.
  5. Heat a skillet (preferably cast iron) until it is smoking. Add a thin coating of cooking oil oil, then the chicken and all of the vegetables except the tomato. Fry until the onion is just translucent and the chicken is firmed and cooked, then add the tomato and seasonings and fry until the tomato is soft.
  6. While the filling is cooking, warm the flour tortillas and prepare the other toppings. Serve the filling still sizzling, and combine it all in the flour tortilla wraps. Enjoy!

Note: For a vegetarian or vegan version of this dish, either prepare the recipe for these Roasted Vegetable Fajita Wraps or substitute a fake chicken product like Quorn Naked Chik&aposn Cutlets (or their Chik&aposn Tenders) and prepare it exactly as you would the chicken in this recipe. (Quorn products are not vegan, however. Check your packaging if you are vegan and using imitation meat products).

Recipe Summary

  • ¼ cup olive oil
  • 1 lime, juiced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons finely chopped onion
  • 3 cloves garlic, finely chopped
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 (8 ounce) boneless New York strip steaks, cut into thin strips
  • 8 (6 inch) white corn tortillas, or more as needed
  • 1 (8 ounce) jar salsa
  • 1 (8 ounce) package shredded Mexican cheese blend

Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.

Heat a large skillet over medium heat cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.

These Chicken Fajitas are super versatile and work really well with any number of accompaniments including the following dishes:

Mexican Potatoes

Mexican Rice

Homemade Oven Chips

Portuguese Custard Tarts