These vegan mushroom fajitas are packed with flavor and great for cookouts or weeknight dinners. They're also gluten-free, oil-free, soy-free, nut-free, and low-fat.
- 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
- fresh salsa (easy homemade salsa or storebought)
- fresh cilantro
- avocado or guacamole
- cashew cream sauce (contains nuts)
Prepare the veggies
Start by slicing your mushrooms and other veggies about 1/2 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 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 the other fillings if using.
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.
EQUIPMENT / SUPPLIES
- Cutting board
- Measuring cup
- Measuring spoons
- Mixing bowls
- Grill pan
- Grill or stovetop
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop or Grill
- Cuisine: Southwestern
Keywords: low fat, no oil, oil free, grill, mushrooms, peppers, onions, healthy vegan recipes, gluten free, soy free, nut free, daniel fast recipes, daniel fast compliant