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Large sheet pan of fajita vegetables with tortillas and cilantro garnish.
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Vegan Fajitas with Portobello Mushrooms

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.
Course Dinner, Main Course
Cuisine Mexican-inspired, Vegan
Keyword Mushroom fajitas, Portobello fajitas, Vegan fajitas
Prep Time 20 minutes
Cook Time 30 minutes
Marinade Vegetables 2 hours
Total Time 50 minutes
Servings 4 Fajitas
Calories 229kcal

Equipment

  • Baking tray (with edges)
  • Large container with lid
  • Measuring cups
  • Measuring spoons

Ingredients

Fajita Vegetables

  • 4 large portobello mushrooms (375 grams)
  • 2 cups onion (about 1 large, 210 grams)
  • 3 cups bell pepper (about 3 medium, 475 grams)
  • 4 cloves garlic
  • 3 tablespoons vegetable oil (45 milliliters)
  • 3 tablespoons soy sauce (or tamari, 45 milliliters)
  • 2 tablespoons lime juice (30 milliliters)
  • 2 tablespoons agave syrup (30 milliliters)
  • 2 tablespoons tomato paste (30 milliliters)
  • 2 tablespoons nutritional yeast
  • 1 ½ tablespoons taco seasoning

To Serve

  • ½ cup cilantro , chopped (optional, 10 grams)
  • tortilla wraps
  • extra toppings

Instructions

Step 1: Slice Vegetables

  • Chop your mushrooms and other vegetables into a container with seasonings.
    4 large portobello mushrooms, 2 cups onion, 3 cups bell pepper, 4 cloves garlic, 3 tablespoons vegetable oil, 3 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons agave syrup, 2 tablespoons tomato paste, 2 tablespoons nutritional yeast, 1 ½ tablespoons taco seasoning
  • Secure a tight-fitting lid to the container.

Step 2: Marinate Veggies

  • 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.

Nutrition

Serving: 1Fajita (¼ of recipe) | Calories: 229kcal | Carbohydrates: 29g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 908mg | Potassium: 550mg | Fiber: 5g | Sugar: 17g | Vitamin A: 192IU | Vitamin C: 214mg | Calcium: 62mg | Iron: 2mg