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Vegan Fajitas
Mushroom + Veggie
Full recipe
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!
Ingredients
Portobello mushrooms
Bell peppers
Onion
Garlic
Vegetable oil
Soy sauce
Lime juice
Agave syrup
Tomato paste
Nutritional yeast
Taco seasoning
Cilantro
See amounts
1. Prepare Vegetables
2. Marinate in Seasoning
3. Bake Fajita Veggies
4. Serve Fajitas
How to Make It
Full instructions
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
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Enjoy this recipe!
Vegan Fajitas
Mushroom + Veggie
Get the full recipe