These vegan mushroom fajitas are packed with flavor and great for cookouts or weeknight dinners. They're gluten-free, oil-free, soy-free, nut-free, and low-fat.
What these delicious vegan fajitas are made of
- Mushrooms (I used portobello, but shiitake, cremini, or white button works too)
- Bell pepper
- Onion
- Cumin
- Chili powder
- Chipotle powder
- Oregano
- Garlic powder
- Coconut aminos
- Lime
- Corn tortillas
What you can put into these fajitas
After filling these fajitas with deliciously spiced grilled mushrooms, peppers and onions, there are you can pick any or all of the these additions. At a minimum, I recommend fresh salsa and cilantro—especially if you're trying to keep it low-fat.
- Fresh salsa (easy homemade salsa or storebought)
- Fresh cilantro
- Avocado or guacamole
- Cashew cream sauce (contains nuts)
- Lime
How to make these fajitas
These fajitas take about 30 minutes to prepare. This recipe makes 8 fajitas or 4 light dinner servings.
Prep the veggies
Start by slicing your mushrooms and other veggies about ½ inch thick. Put them into a large mixing bowl and set aside.
Make the marinade
To make the marinade, combine coconut aminos, fresh lime juice, water, and spices in a small mixing bowl. Stir to incorporate. Pour the marinade over the chopped mushrooms and veggies. Use tongs to carefully mix and get the marinade goodness incorporated into the mushrooms and veggies. Set aside for 7 to 10 minutes. The marinade absorbs quickly!
Grill fajitas
To cook these fajitas, you can use a grill topper grid on your outdoor grill or a grill pan on your stove. While your mushrooms and veggies are soaking up that yummy marinade, preheat your outdoor grill or grill pan on the stovetop over medium-high heat. Grill the veggies for 5 to 6 minutes, give them a turn and continue cooking to desired doneness.
When your mushrooms and veggies are cooked, remove them from the heat and set aside.
Assemble fajitas
Warm corn tortillas over an open flame on the stovetop or grill. Use tongs to flip. Be careful not to leave them unattended. They will burn quickly!
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To serve these vegan fajitas, add grilled mushrooms and veggies to the warmed corn tortillas. Top off the fajitas with the other fillings if using.
What to pair with these vegan mushroom fajitas
I recommend pairing these fajitas with either Easy Cuban Black Beans, Chipotle Pinto Beans, or Refried Beans, plus a scoop of brown rice or quinoa. Adding beans and a whole grain makes this a complete, delicious, satisfying, and nutrient-dense meal.
If you happen to have any leftovers, store mushrooms and veggies separately from the toppings, tortillas, and any side dishes for up to 4 days in the refrigerator. You can also freeze the mushrooms and veggies in a freezer-safe container for up to 2 months.
We hope you love this vegan fajita recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Mushroom Fajitas (Vegan)
Ingredients
- 2 large portobello mushrooms
- 2 to 3 bell peppers sliced (red, green, orange, yellow, or a combination)
- 1 medium onion sliced
- 3 Tbsp fresh squeezed lime juice
- 3 Tbsp water
- 1 Tbsp coconut aminos
- 2 tsp oregano
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp chipotle powder
- 1 tsp garlic powder
- 8 corn tortillas
Optional Toppings
- fresh salsa easy homemade salsa or storebought
- fresh cilantro
- avocado or guacamole
- cashew cream sauce contains nuts
- lime
Instructions
Prepare the veggies
- Start by slicing your mushrooms and other veggies about ½ inch thick. Put them into a large mixing bowl and set aside.
Make the marinade
- To make the marinade, combine coconut aminos, fresh lime juice, water, and spices in a small mixing bowl. Stir to incorporate. Pour the marinade over the chopped mushrooms and veggies. Use tongs to carefully mix and get the marinade goodness incorporated into the mushrooms and veggies. Set aside for 7 to 10 minutes. The marinade absorbs quickly!
Grill the veggies
- To cook these fajitas, you can use a grill topper grid on your outdoor grill or a grill pan on your stove. While your mushrooms and veggies are soaking up that yummy marinade, preheat your outdoor grill or grill pan on the stovetop over medium-high heat. Grill the veggies for 5 to 6 minutes, give them a turn and continue cooking to the desired doneness.
- When your mushrooms and veggies are cooked, remove them from the heat and set aside.
Warm tortillas
- Warm corn tortillas over an open flame on the stovetop or grill. Use tongs to flip. Be careful not to leave them unattended. They will burn quickly!
Assemble fajitas
- To serve these vegan fajitas, add grilled mushrooms and veggies to the warmed corn tortillas. Top off the fajitas with the other fillings if using.
Notes
- Toppings: Top with
- Pairings: Easy Cuban Black Beans, Chipotle Pinto Beans, or Refried Beans, plus a scoop of brown rice or quinoa. Adding beans and another whole grain makes this a complete, delicious, satisfying, and nutrient-dense meal.
- Leftovers: If you happen to have any leftovers, store mushrooms and veggies separately from the toppings, tortillas, and any side dishes for up to 4 days in the refrigerator. You can also freeze the mushrooms and veggies in a freezer-safe container for up to 2 months.
Nutrition
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Gigi & Sersie
Very tasty and full of bold flavor. I love eating these fajitas with a side of black or pinto beans and guac.