2 ratings

Quorn Fajitas


Every year on May 5th, Cinco de Mayo is celebrated to honor Mexican culture and heritage. Try these vegetarian fajitas for a healthy twist on a classic dish.



LoSalt is a one-for-one substitute, meaning that if a recipe calls for one teaspoon of salt, use one teaspoon of LoSalt.


  • 2 Tablespoons olive oil
  • 1 red onion, thinly sliced
  • 85 Grams chestnut mushrooms, quartered
  • 1 yellow pepper, seeded and sliced
  • 1 green pepper, seeded and sliced
  • 250 Grams frozen Quorn pieces
  • 1/2 Teaspoon turmeric
  • 2 Teaspoons mild chili seasoning
  • LoSalt and freshly ground black pepper to taste
  • 8 flour tortillas
  • 2 little gem lettuces, finely shredded
  • 8 mayonnaise or sour cream
  • Avocado slices sprinkled with chili flakes, to serve


Heat the oil in a large frying pan or wok and add the onion, mushrooms and peppers. Stir fry for 2-3 minutes then add the Quorn. Sprinkle with spices and stir-fry for 2-3 minutes until the Quorn is hot all the way through. Season to taste with LoSalt and pepper.

Wrap the tortillas in kitchen foil and warm through in a hot oven at 400 degrees F for about 5 minutes. Alternatively dry fry in a frying pan for 1 minute on each side until lighlty charred and warmed through.

Put everything in serving dished in the middle of the table and let everyone help themselves to a tortilla, Quorn mix, shredded lettuce, mayo or sour cream and sliced avocado.