Vegan Fajitas Recipe

1. For salsa, combine all salsa ingredients in a bowl, and set aside. This will keep for a few days in the refrigerator. The mushrooms should have at least an hour to marinate, and up to 5 hours is even better.
2. Put the mushrooms in a bowl with a tight-fitting lid, sprinkle sea salt and balsamic vinegar on them, cover with the lid and shake until you see them start to get wet. Set aside, and shake a few more times throughout their marination.
3. For tempeh, heat a small skillet to medium, then heat the tempeh briefly in the oil. Add the spices, and stir to coat the tempeh. Add maple syrup to the pan, stir to coat, and allow to cook for a few minutes to create a glaze.
4. Remove the tempeh from the pan; keep it warm in the oven on very low, or allow it to cool. For vegetables, heat a skillet to medium (can be the same one as for the tempeh), and saute the onion in the olive oil.
5. Once the onions are translucent, add the zucchini, sprinkle sea salt on it, and saute until the zucchini is soft. Heat tortilla shells for a few minutes in a toaster oven, oven, or skillet, and serve everything at once.
I tend to just put everything out and let people make the fajitas however they want. For me, I pile everything in a line down the middle, fold one end over and roll it up.
Source of recipe: To watch a free video of me making this vegan fajitas recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/spicy-glazed-tempeh-fajitas