Rehydrate 1 1/2 cups of Butler Soy Curls in 1 cup of hot chicken-flavored vegan broth. Stir well then allow it to sit and absorb the broth.
Slice your choice of veggies into long thin slices.
Add 2 tbsp of oil to the bottom of a frying pan.
Turn the heat to medium-low and add the sliced onion. Sauté the onion for about 3- 5 minutes until they are slightly translucent.
Toss in all of the rest of the veggies (peppers, portabella mushrooms, zucchini, etc...) that you want in your fajitas and give them a stir.
Toss in the rehydrated soy curls and let them cook with the vegetables.
Sprinkle your veggies with fajita seasoning and continue to stir frequently for about 5 more minutes until all of the veggies are slightly soft, but not mushy.
Salt to taste and use a sprinkle of cayenne to spice it up if you like it hot. (Many fajita seasoning mixes contain salt, so be careful not to over-salt the veggies).
Assemble your fajitas
Put about a ¾ cup of cooked veggies in the center of a tortilla.
Top your fajitas with vegan sour cream, guacamole, cilantro, lime, or salsa.
Fold up the bottom inch and roll up the tortilla into a burrito shape and you're done!
Notes
If you want veggies that are slightly crispy, reduce cooking time by a minute or two.
If using gluten-free tortillas, put them between 2 moist paper towels and microwave for 20 seconds to soften and reduce breakage.
You can also use corn tortillas if you cannot find gluten-free tortillas.