These tasty Vegan Fajitas are your ticket to a vibrant, flavor-packed meal that's as satisfying as it is healthy. Serve these mushroom fajitas with a side of Chipotle Pinto Beans for a cookout or weeknight dinner.
Quick Look at This Recipe
- 🕗 Prep Time: 15 minutes
- 🔥 Cook Time: 15 minutes
- ⏰ Total Time: 30 minutes
- 🍽️ Servings: 4
- ⭐ Difficulty: Easy – chop veggies, marinade, grill, and serve
- 🌮 Diet: 100% whole food, plant-based vegan, gluten-free, oil-free, soy-free, nut-free
- 🙏 Daniel Fast recipe
Summarize and save this recipe with AI:
These vegan fajitas can be cooked on the grill outside or indoors in a grill pan on the stove top. Enjoy them with a bowl of our Black Bean Tortilla Soup. They're gluten-free, oil-free, soy-free, nut-free, low-fat, Daniel Fast-friendly, and one of our Starch Solution recipes.
Why You'll Love This Recipe
- Fast & fuss‑free: Prep, marinate, and grill in about 30 minutes. Perfect for weeknight warriors.
- Flavor forward: Smoky spices meet umami-packed mushrooms for serious culinary mic‑drop moments.
- Crowd‑pleaser: Whether it’s a backyard grill or a midnight snack, these fajitas always hit.
- Daniel Fast approved: Made with nutritious, whole food, plant-based ingredients, this meal is Daniel Fast compliant.
What You'll Need to Make These Vegan Fajitas
- Portobello Mushrooms: Their meaty texture makes them an excellent plant-based substitute in fajitas.
- Bell peppers: Add sweetness and color to the dish.
- Onion: Provides a savory depth of flavor.
- Corn Tortillas: The perfect vessel to hold all the delicious and healthy fillings.
A full list of ingredients for these vegan fajitas with exact amounts can be found in the recipe card below.
Enjoy any or all of these toppings on your vegan fajitas:
- Fresh salsa (Easy Homemade Salsa or store-bought)
- Fresh cilantro
- Avocado or Homemade Guacamole
- Cashew Cream Sauce (contains nuts)
- Lime
Substitutions and Variations
- Mushrooms: Cremini, shiitake, or white button mushrooms can be used in place of portobello.
- Bell Peppers: Feel free to use any color bell pepper or a mix for added sweetness.
- Coconut Aminos: If not available, a low-sodium soy sauce can be used, though it may alter the flavor slightly.
- Toppings: Customize with Homemade Guacamole, Edamame Guacamole, or Jackfruit Salsa for a twist.
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How to Make These Vegan Fajitas
Step 1: Slice your mushrooms and other veggies about ½ inch thick. Put them in a large mixing bowl and set aside.
Step 2: To make the marinade, combine coconut aminos, fresh lime juice, water, and spices in a small mixing bowl. Stir to incorporate.
Step 3: 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!
Step 4: While your mushrooms and veggies are soaking up that yummy marinade, preheat your outdoor grill to medium heat. If using an indoor grill pan, preheat to medium-high heat.
Step 5: Grill the veggies for 5 to 6 minutes, then give them a turn and continue cooking until they reach the desired doneness. Remove from the heat and set aside.
Step 6: 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!
To serve these vegan fajitas, add grilled mushrooms and veggies to the warmed corn tortillas. Top off the fajitas with additional toppings, such as cashew cream, homemade salsa, and sliced avocado, or homemade guacamole.
Expert Tips for Delicious Vegan Fajitas
- Let it marinate, don’t rush it: Even 7 minutes makes a noticeable difference.
- Manage your heat: Grill pan screaming hot? Watch closely because the veggies cook fast and can blacken quicker than your patience allows.
- Keep toppings separate: Keeps textures clean when storing leftovers.
- Serve immediately: As soon as the corn tortillas are warmed, serve immediately.
Serving Suggestions
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.
Pair these vegan fajitas with a cold beverage. We recommend one of our healthy no-added-sugar mocktails, like our Spicy Margarita Mocktail, Healthy Mojito Mocktail, or Watermelon Mocktail.
Recipe FAQs
Vegan fajitas are typically made with a flavorful mix of vegetables like mushrooms, bell peppers, and onions, often seasoned with lime juice, coconut aminos or soy sauce, garlic, cumin, chili powder, and smoked paprika or chipotle for smoky heat. They’re served in warm corn or whole-wheat tortillas and topped with favorites like avocado or homemade guacamole, easy homemade salsa, cashew cream, pickled jalapeños, and shredded lettuce or cabbage for added texture and flavor.
Absolutely! They’re plant-based, low-fat, and bursting with veggies and spices that boost nutrition without compromising flavor.
Portobello is my go-to. They're meaty and flavorful, but cremini, shiitake, or even button mushrooms work beautifully too.
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.
These aren’t just mushroom fajitas, they’re a proof-in-the-tortilla statement that plant-based meals can be bold, fast, and totally satisfying. Throw on that apron, crank up the grill (or stove), and show your taste buds what Vegan Fajitas are all about, because healthy doesn’t have to be boring.
Related Recipes to Check Out
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Vegan Fajitas
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 store-bought)
- fresh cilantro
- avocado or homemade 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 for outdoor grilling or a grill pan for your stovetop indoors. 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 the 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 and Serve: 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
- 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.
Gigi & Sersie says
Very tasty and full of bold flavor. I love eating these fajitas with a side of black or pinto beans and guac.