Meat Free Monday One day a week can make a world of difference

Fajitas with Corn Salsa

Lucy Watson
  • Serves: 4
  • Preparation: 10
  • Cooking: 45
  • Ready: 55

The best fun with this recipe is creating your own fajita and choosing how fully-loaded you want to make it!


For the fajitas

  • 2 tablespoons light olive oil
  • 2 garlic cloves, finely chopped
  • 1 green jalapeño chilli, deseeded and finely chopped
  • ½ red pepper, deseeded and thickly sliced
  • ½ yellow pepper, deseeded and thickly sliced
  • ½ green pepper, deseeded and thickly sliced
  • 280 g pack vegan chicken pieces (e.g. Quorn pieces), thawed
  • fajita spice blend
  • 6–8 tortillas
  • 2 tablespoons vegan steak sauce (e.g. A1 sauce)

For the corn salsa

  • 2 corn cobs, trimmed
  • 1 large ripe tomato, finely chopped
  • 2 spring onions, finely sliced
  • 4 slices of pickled jalapeño chilli, finely chopped
  • 1 tablespoon finely chopped coriander leaves
  • juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • sea salt and freshly ground black pepper


To make the corn salsa, put the corn cobs in a large saucepan of boiling water and boil for 25 minutes or until the kernels are golden and tender. Drain.

Heat a large non-stick frying pan over a high heat. When hot, add the corn cobs and cook for 3–4 minutes on each side until slightly charred. As soon as one side is charred, turn it over a little to char on all sides.

Remove from the pan and leave to cool for a few minutes, then run a sharp knife down each side of the cob to remove the kernels. Put the charred corn kernels in a bowl and add the tomato, spring onions, chilli, coriander, lime juice and oil. Season with salt and pepper. Stir well and leave to one side.

Preheat the oven to  170°C/325°F/gas mark 3. Heat a non-stick sauté pan over a high heat. Add the oil, garlic, chilli and peppers, and cook for 3–4 minutes until softened. Next, put in the vegan chicken pieces and fajita spices, then cook for 1–2 minutes, stirring occasionally. Add 80 ml water and cook for 10 minutes, stirring frequently.

Meanwhile, wrap the tortillas in foil and put them on a baking tray. Warm through in the oven for 5 minutes.

When the fajita mix is ready, transfer it into a serving bowl. Put the corn salsa into another bowl and put the warmed tortillas on a plate and the steak sauce in a bowl on the table, and let everyone help themselves.

Additonal notes

Recipe taken from Feed Me Vegan by Lucy Watson, published by Sphere, an imprint of Little, Brown Book Group Ltd.

“Fajitas are another dish that I grew up enjoying, though as I was vegetarian from so young, I always ate them with Quorn chicken. Quorn (make sure it’s the vegan version) works so well with anything that would originally be chicken based that meat-eating friends of mine have said the taste is very similar. The best fun with this recipe is creating your own fajita and choosing how fully-loaded you want to make it!”

Feed Me Vegan Cookbook cover by Lucy Watson

Impact calculator

See the difference you can make

Calculate how you can have a positive impact by eating less meat and dairy ...
Participating people
Meat free days a week
For how long (years)?
Press enter or esc to cancel