Recipe by Sara Matthews | @sarabynatureskitchen
I large bell pepper, cut into strips
1 large onion, sliced
4tsp of fajita spice
4-6tbsp of vegetable stock
2tsp of smoked paprika
2tsp of cumin
2tsp of garlic powder
2tsp of dried oregano
2tsp of onion powder
1tsp of cayenne powder
Firstly, make the spice mix.
Combine all the spices in a small bowl and mix until combined. This can then be decanted into a jar and used later as we will only need 4 tsp for this recipe.
In a large frying pan or wok, cook the onions and peppers in 1-2 tbsp veg stock, just enough so it doesn’t stick on a medium heat. While this is cooking, chop off the caps of the mushrooms and slice finely. With the remainder take a fork and starting at the top, score deeply down the mushroom stem shredding it. You may have to tear and pull this apart until it resembles cooked shredded chicken, as per a traditional fajita. Add this to the onions and peppers. Add more vegetable stock so this does not stick and burn. Add 4 tsp of the fajita spice. Mix and cook until the vegetables soften, adding the vegetable stock as you go so it does not stick and burn but not too much that you create a sauce.
Serve in wraps or taco shells with shredded salad, or guacamole.
This also keeps well in the fridge for 3-4 days.