Easy Vegan Portobello Fajitas made in the oven! Seasoned perfection with all of the delicious flavors of traditional fajitas and without the hassle.
Vegan | Gluten-free | Soy-free
Hit that produce aisle, because today, August 18, is Fajita Day and we’re making some awesome Vegan Portobello Fajitas!!!!
Are you a fajita lover? Here’s an amazingly simple vegan recipe for you! For every taste and every style.
Fajitas are one of the most popular dishes in Tex-Mex cuisine, which is a fusion of Mexican and Texan cuisines. The original version is made with grilled meat cut into strips, but to make a 100% vegan version I used portobello mushrooms, which is my favorite meat substitute when I don’t feel like using the processed ones.
You can add all kinds of vegetables, but I like to stick to the classics: onions & peppers. I used yellow onions and orange bell peppers, but if you want to make this dish more colorful, go ahead and use tri-color bell peppers & red onions. Serve with warm tortillas, guacamole, vegan sour cream, lettuce, tomatoes, and lime wedges, or anything you want!
Notes:
- I like to serve the fajitas with warm flour tortillas, but corn tortillas are an excellent gluten-free option that would work just as well.
- Want to take this recipe to the next level? Substitute portobello mushrooms for seitan.
- If you don’t want to use an oven, try sauteing the seasoned mushrooms and veggies four about 15 minutes to medium heat.
- Don’t throw the mushroom stems out! Slice them up, and add them to the mix.
Recipe: Vegan Portobello Fajitas
Ingredients:
- 4 big portobello mushrooms or 10-12 baby ones, sliced
- 1 big red onion, sliced
- 2-3 bell peppers, sliced
- 1 tbsp avocado oil
- 3 cloves garlic, minced
- ½ tsp cumin
- ½ tsp cayenne powder
- 1 tsp paprika
- ½ tbsp liquid smoke
- Salt & pepper to taste
- Juice of one lime, or lemon
- Small tortillas (flour or corn)
- Toppings: guacamole, lettuce, tomatoes, vegan sour cream, cilantro, lime wedges, etc.
Procedure:
- Preheat the oven to 450°F, and line a baking pan with parchment paper.
- In a large bowl make a marinade using the avocado oil, minced garlic, cumin, cayenne, paprika, liquid smoke, salt & pepper to taste, and juice of one lime.
- Toss the portobello mushrooms, onions, and peppers in the marinade until evenly coated.
- Spread ingredients across the baking pan and bake for 20 minutes. If you want to char the mushrooms and veggies, broil on low for another 3 minutes.
- Serve with warm tortillas, salsa, guacamole, avocado, and fresh cilantro.
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