Over-indulged over the bank holiday? Kick your work week off in a healthier way with this plant-based fajita recipe from Deliciously Ella's latest cookbook How to Go Plant-Based

We could all do with a few more plant-based days in our lives. But if your usual repertoire of stir frys, daahls and bean burgers aren’t quite cutting it anymore, why not switch things up with a brand new recipe from Ella Mills’ new cookbook How to Go Plant-Based.

The Deliciously Ella founder has filled the book with heart-warming, crowd-pleasing family-friendly recipes (100 to be exact), which are full of fresh veggies, pulses and wholefoods. Plus, she has added plenty of top tips for adapting meals for little ones. 

Tonight, we’ve got our eyes firmly on her tasty pepper and mushroom fajitas.

Ella says...

"I made a variation of these for one of our first family meals, when Skye was about 10 months old. We’d just started eating together and it was so nice to share a meal properly. We’ve kept making them ever since. The oyster mushrooms add a great ‘meatiness’ and roast beautifully, but you can swap them for another kind of mushroom, as I know they’re not the easiest thing to get hold of."

Top tip for adapting for tinies: Skip the chipotle paste.

Pepper and oyster mushroom fajita recipe

"I made a variation of these for one of our first family meals when Skye (first daughter) was about ten months old (now three).  We’d just started eating together and it was so nice to share a meal properly. We've kept making them ever since. The oyster mushrooms add a great ‘meatiness’ and roast beautifully, but you can swap them for another kind of mushroom, as I know they’re not the easiest thing to get hold of" Ella Mills. 

Serves: four

Ingredients

2 red onions, 1 cut into slim wedges, 1 finely chopped
2 red peppers, halved, deseeded and sliced
1 × 400g tin of pinto or black beans, drained and rinsed
150g oyster mushrooms, cleaned, large mushrooms torn in half (or button mushrooms, if you can’t get oyster)
3 garlic cloves, crushed
11/2 tsp ground cumin
11/2 tsp smoked paprika
1 tsp ground coriander
1 tsp chipotle paste, or to taste (optional)
2 tbsp olive oil
2 avocados, halved and stoned
2 limes juiced
250g cherry tomatoes, quartered
A handful of coriander, roughly chopped
8 corn tortillas
Smooth cashew cream

Method

  1. Preheat the oven to 200°C fan.
  2. Add the onion wedges, peppers, beans and mushrooms to a large baking tray.
  3. In a small bowl, combine 2 of the crushed garlic cloves with the cumin, paprika, ground coriander, chipotle paste and olive oil. Pour the spice mix over the vegetables, season to taste and toss to ensure the veg is coated in the spice mix. Spread the veg out in a single, even layer and roast for 20–25 minutes, until the vegetables are golden and just tender.
  4. Meanwhile, mash the avocado and mix with half the chopped onion and half the remaining garlic. Season and add a little of the lime juice, to taste.
  5. In a separate bowl, combine the tomatoes with the remaining chopped onion and garlic. Season and add a little lime juice and coriander, to taste.
  6. Warm through the tortillas and serve with the vegetables, avocado, tomato salsa and cashew cream
  7. Tip for tinies: Skip the chipotle paste for little ones

Recipes extracted from How To Go Plant-Based: A Definitive Guide For You and Your Family by Ella Mills, published by Yellow Kite, out now.