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Vegan Fajitas

Mushroom + Veggie

Mushroom + Veggies

These fajitas are made with Portobello mushrooms and other veggies.  They’re marinated for maximum flavor and baked to perfection.

Easy to Customize

There’s plenty of ways to prep vegan fajitas, and even more fun ways to serve them. Make these fajitas in tortilla wraps, or create a fajita bowl!


Portobello mushrooms Bell peppers Onion Garlic Vegetable oil Soy sauce Lime juice Agave syrup Tomato paste Nutritional yeast Taco seasoning Cilantro

1. Prepare Vegetables 2. Marinate in Seasoning 3. Bake Fajita Veggies 4. Serve Fajitas

How to Make It

Prepare Vegetables

Gently wash, then slice some mushrooms and peppers. Peel and slice the onion, then peel and mince garlic.

Place your prepped veggies into a container with a lid. Add remaining ingredients except for cilantro.

Marinate in Seasoning

Stir or shake the container with its lid on to mix the vegetables and marinade. Refrigerate for at least 2 hours (overnight is best)!

Marinate in Seasoning

Place the marinated veggies onto a baking tray with edges. Bake until the vegetables are cooked and start to crisp.

Bake Fajita Veggies

Once out of the oven, toss cilantro and fresh lime juice over your fajita vegetables. Serve with tortillas and all your favorite fajita toppings.

Serve Fajitas

Refrigerate leftover fajita vegetables in an airtight container for up to 5 days. Store toppings and tortilla wraps separately.

How to Store Leftovers

Enjoy this recipe!

Vegan Fajitas

Mushroom + Veggie