Vegan mushroom fajitas

Ingredients:

600 g oyster mushrooms, sliced
2 red onions
2 bell peppers
tortillas
a pinch of cayenne pepper (depending on how spicy you want your fajitas)
cumin
cinnamon
oil, salt and pepper

For the tomato salad:

3 tomatoes
1 bunch of spring onions
juice of half a lemon
coriander
salt

For the avocado salad:

2 avocados
juice of half a lemon
coriander

Preparation:
Fry the oyster mushrooms in a little oil. Once the mushrooms have browned and all the liquid has evaporated, add the sliced red onions and peppers to the pan. Add the seasonings and continue to fry together until the vegetables are tender.

Grill the tortillas on both sides, then fill with the mushroom mixture.

To make the salads, first place the finely diced tomatoes in a bowl. Slice the spring onions into rings and add to the tomatoes with the finely chopped coriander. Season with salt and sprinkle with lemon juice. Place the diced avocado in another bowl and sprinkle with the finely chopped coriander and lemon juice. Toss the salads and arrange next to the filled fajitas.

A light, refreshing summer meal that’s quick to prepare and bursting with flavour.