Healthy Recipe Favorites – Vegan Fajitas

Really delicious and easy to prepare. (Makes 6 Servings)

¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon chili powder
Garlic salt to taste
Salt and pepper to taste
1 teaspoon sugar (optional)
2 small zucchini, julienned
2 medium small yellow squash, julienned
1 large onion, sliced
` green bell pepper, cut into thin strips
2 tablespoons olive oil
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained

1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.

2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

3. Ready in 1 hour and 10 minutes.

Recipe courtesy of


Healthy Food Favorites Vegan Stew


1 onion, chopped

3 carrots, chopped

3 potatoes, chopped

1 turnip, chopped

1 parsnip, chopped

¼ cup couscous or brown rice

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon ground cumin

2-1/2 cups water


  1. In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water, if necessary. Makes 4 Servings