Vegan Fajitas

¼ cup olive oil

2 ½ tbsp soy sauce or tamari

3 tbsp lime juice

2 tsp maple syrup

2 cloves garlicfinely chopped

1 ¼ tsp ground cumin

1 ¼ tsp smoked paprika

¼ tsp black pepper

⅛ tsp cayenne pepper

1 red bell pepperthickly sliced

1 yellow bell pepperthickly sliced

1 red onionthickly sliced

10 ½ oz oyster mushrooms

8 Sonora Fajita Tortillas

Make the marinade by combining the first 9 ingredients together. Mix really well.

Put all of the pepper and onion slices on a large, deep, baking tray (like this). Add the mushrooms, tearing bigger ones into smaller pieces with your hands.

Coat everything in the marinade and set aside for as long as you can, but you can bake straight away too, if you wish.

Preheat the oven to 200° C / 390° F.

Bake the mushrooms and peppers for about 15 minutes, giving everything a good stir and then increase the temperature 225° C / 435° F to bake for another 20-25 minutes, until all juices bake out and the ingredients get a nice char.

Assemble your vegan fajitas by putting a generous amount of filling at the bottom of each tortilla. Finish off with chopped avocado, vegan sour cream, fresh coriander and a squeeze of lime and a dash of hot sauce.

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Vegan Fajitas