Vegan Recipe: Tempeh Fajita Burrito

Recently I started a burrito kick and it has taken on a life of its own. It is at the point where I am now trying to get #BurritoWednesday trending since it seems that all the other days are taken not to mention the sheer ridiculousness of these hashtags. Also, please do not get me started on National Coffee Day or National Chocolate Day or National Non-GMO Gluten Free Sugar Free Fat Free Peanut Butter Day.

The internet is a wonderful thing to have at our finger tips but some days I have to laugh at how days pick up momentum and thus why I am pushing hard for everybody to join me on #BurritoWednesday. Truth be told I eat a burrito 4-5 times per week because of how convenient they are to make. Take your favorite dish and wrap it up and eat it with one hand. What is better than that? Go ahead and think about it.......I will wait. Told you that you cannot come up with something.

The burrito and the waffle are my all time favorites and maybe I can create a thin waffle to wrap up other foods in and have the first #BurritoWednesday with a #WaffleBurrito.  Stay tuned but until then here is a recipe for a vegan tempeh fajita burrito that is sure to please.

If you decide to make this meal be sure to hashtag it with #BurritoWednesday and let's get this absurd movement rolling along

Tempeh Fajita Burrito

Tempeh Fajita Burrito

Are you a vegan who loves the flavor of a smoky fajita but cannot be bothered with just a veggie fajita platter? How about adding tempeh to the ingredients and then wrapping it all up into a burrito? Sounds go ahead and live that fantasy out with this recipe.

PREP TIME 20 Minutes
COOK TIME 30 Minutes



  • 1 large tortilla wrap
  • 100g tempeh (sliced)
  • 25g onion (sliced)
  • 25g red bell peppers (sliced)
  • 25g Pasilla peppers (sliced)
  • 25g shredded red cabbage
  • 25g shredded carrots
  • 1 small avocado (mashed)
  • 2 cloves roasted garlic (minced)
  • 2 Tbsp Liquid Smoke
  • 2 Tbsp coconut oil


  1. In a large pan melt the coconut oil over medium heat.
  2. Once the coconut oil is melted add in the peppers.
  3. Saute the peppers until they are charred on the outside.
  4. Add in the tempeh and cook until golden brown on both sides.
  5. While the tempeh is cooking add the mashed avocado to half of the tortilla
  6. Top the avocado with the red cabbage and the carrots.
  7. When the tempeh is nearly golden brown on the second side add in the liquid smoke and the garlic (salt and pepper to taste).
  8. With the tempeh crispy on both sides remove with tongs and place the combination on top of the other ingredients in the burrito.
  9. Spread the food in the burrito and turn in the sides.
  10. Fold over and pull back the tortilla and then roll the rest of the way to create a tight seal.
  11. In the hot pan  add the rolled burrito back in and cook on both sides until golden brown.


  • Adding in rice and beans will certainly elevate the burrito but adjust the other ingredients so as not to over stuff.
  • If you are looking for a smoky and spicy flavor add in chopped chipotle peppers that are in adobo sauce.
  • Serving with guacamole is certainly a good idea and can be made easily with mashed avocado, diced tomato, red onion, jalapeno and lime juic.


Tempeh Fajita Burrito
Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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