Vegan Fajitas

top side view close up of two mushroom fajitas with peppers, onion, avocado and cashew sour cream; beans blurred in the background

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Lunch/Dinner Entrée

Cuisine: Southwestern

Diet: Gluten Free, Vegan

Servings:

Calories: 181kcal

Author: Gigi & Sersie

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.

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