Crispy tortilla chips, topped with melted dairy-free cheese, fajita spiced fried onion, red pepper and meat-free steak pieces. This crowd pleaser is flavour-packed and would be ideal to share, or keep it to yourself and tell no one. I used Juicy Marbles Plant Based Steak which worked perfectly for this. I realise however, that it’s not a terribly budget-friendly product. So if you’d like to use something a little less expensive, I’d recommend using Beef Style Seitan which would also work brilliantly for this
Serves: Four Cook time: 25 minutes
You’ll need:
- One tablespoon dairy-free butter
- One medium brown onion, sliced
- One pepper, sliced
- 225g plant-based steak, sliced
- One tablespoon of tomato puree
- Seasoning mix; half a teaspoon of each of the following; ground cumin, ground coriander, smoked paprika, and one quarter of a teaspoon of cayenne pepper
- 100ml water
- 200g salted tortilla chips
- 100g dairy-free cheese
- Two spring onions, finely sliced
Method:
- Melt the dairy-free butter in a large frying pan over a medium heat, once melted add in the onion and pepper. Give them five minutes to cook and then add in the steak
- Stir the steak through the onion and pepper, and give it ten minutes to cook, stirring every now and then
- Next, sprinkle over the spice mix, then season to taste with salt and black pepper. Add the tomato puree and then deglaze the frying pan with the water. Give everything a good mix and then you’re ready to assemble
- Line a baking tray with the tortilla chips, then top them with the grated cheese, and finally the fajita steak mixture. Bake at 200°C/180°C fan-assisted for 8-10 minutes, or until the cheese has melted and the tortilla chips are starting to become golden brown. Serve immediately
Bethany's Vegan Kitchen 