BUBBA’S FAJITAS • VEGANIZED • Veg-only version. There’s a Jackfruit version, ntoo.

Serves four regular people or two hungry vegans

Ingredients

Marinade

• 1 garlic clove, peeled and minced

• 2 tsp cumin

• 4 fresh culantro leaves, thinly sliced (or sub a handful of fresh cilantro)

• 1/3 cup black vinegar (or sub vegan Worcestershire)

• 1/4 cup soy sauce

• 1 teaspoon Liquid Smoke

Veg

• 2 large onions, peeled and sliced

• 4 large bell peppers, seeded and sliced

• One Portobello mushroom cap, sliced

• Juice from 1 lime

For serving

• Warm flour tortillas

• Plant-based sour cream (see note)

Method

1. Place veg in airtight container; Combine marinade ingredients, pour over veg & toss to coat. Seal container & refrigerate overnight or up to two days

2. Drain and RESERVE marinade

3. Heat a wok or large sauté pan on medium-high heat until very hot. Add marinade and simmer until reduced & thickened. Add veg, cook, tossing occasionally, until tender-crisp or done to your liking. Longer marinate time = shorter cook time

4. For the sour cream shown, I thinned 1/2 pkg Kite Hill almond cream cheese with water, then added juice of 1/2 fresh lemon

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