These flavor-packed vegan fajitas are made with Portobello mushrooms and other tasty veggies. They’re marinated for maximum flavor and baked on a sheet pan for easy cooking.
Refrigerate and let the vegetables marinate for at least 2 hours (overnight is best).
Step 3: Bake and Serve
When the vegetables are marinated, preheat your oven to 425 °F.
Place the vegetables onto a baking tray in an even layer.
Bake 25-35 minutes, until the vegetables are cooked and starting to crisp on top.
For more of a blackened option, place the vegetables under a broiler on high for 1-2 minutes (keeping a very close eye on it so it doesn’t burn).
When out of the oven, sprinkle your vegetables with chopped cilantro.
½ cup cilantro
Serve in tortillas with all your favorite fajita toppings.
tortilla wraps, extra toppings
Notes
Nutrition information analyses this recipe for marinated vegetables only and does not account for tortilla wraps or other toppings used to serve (like sour cream).Time to make recipe only includes active prep and cooking times; marinade time is listed for reference but not included in total.Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.