It goes without saying that Tex-Mex cuisine wouldn't be complete without fajitas. But when you live a vegan lifestyle or simply want to eat more veggies, this mouthwatering dish is literally off the table. After all, by definition, a fajita calls for grilled meat served on a tortilla. This doesn't mean you can't get in on the deliciousness, though! By cooking Portobello mushrooms in the right spices, you can enjoy a meaty texture with that classic fajita flavor. Add some cooked onions and bell peppers, and you've got yourself an easy vegan fajita recipe. Here's how to make it happen.
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Things You\’ll Need
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2 Portobello mushrooms
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1 yellow or white onion
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3 bell peppers
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1 teaspoon liquid smoke
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1 tablespoon fajita seasoning
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Oil for cooking
Tip
To make fajita seasoning from scratch, combine 1/8 cup chili powder, 1/2 tablespoon salt, 1 tablespoon cumin, 1 tablespoon paprika, 1 teaspoon onion powder, and 2 teaspoons garlic powder. For a spicy kick, add cayenne. Feel free to adjust the ingredients according to your taste buds.
Step 1
Slice the onions and peppers into long strips. Set aside.
Step 2
Remove the stems from the Portobello mushrooms. Slice into long strips.
Step 3
In a large pan, warm the oil over medium heat. Sauté the onions until soft and slightly browned, about 10 minutes.
Step 4
In another pan, cook the sliced peppers until tender and brown, about 15 to 20 minutes. Set aside the cooked onions and peppers.
Step 5
In a large bowl, toss the sliced Portobello mushrooms with fajita seasoning and liquid smoke.
Step 6
Cook the mushrooms over medium heat until soft and brown, about 10 to 15 minutes.
Step 7
To construct a fajita, add the cooked onions, peppers, and mushrooms to a soft tortilla shell. Top off with tasty ingredients like vegan sour cream, guacamole, salsa, or a splash of lime juice. Even better, why not add all of the above?
Don't limit yourself to soft tortilla shells, though. Vegan fajita fillings taste just as delicious with pasta or rice. You can also toss them with greens and veggies for a fajita-inspired salad. Who wants seconds?
