DinnerRecipes

Portobello Vegan Fajitas

posted by Melissa Huggins May 9, 2018 0 comments

Get your weeknight sizzling In just 30 minutes with these Portobello Vegan Fajitas. They are spicy, smoky, subtly sweet and robust! The flavors come together when the seared veggies meet the homemade fajita sauce. It’s mouth-watering good!

2 vegan fajitas on a black plate. Side of lime with blue napkin.

Ahhh, that sizzling sound, don’t you just love it? Especially, when you’re dining out and hear those noisy Vegan Fajitas coming your way. They sure do make an entrance, that’s for sure!

Fajitas are always a great choice because they are customizable, fun to eat and perfect for sharing. They are served with an array of toppings to please everyone’s palate. I load them up!

Fajitas may seem complicated to make at home, but they are ridiculously easy.

Check it out…

Platter of prepared vegan fajitas. Tortilla and salsa on the side.

Awesome sauce!

You don’t really need a sauce for flavorful fajitas, BUT this sauce takes things to another level. It adds an EXTRA layer of flavor and has the perfect balance of smokiness, spiciness, and tang. You’ve gotta try it!

Here’s what you’ll need for the fajita sauce: (full amounts in recipe card below)

Chipotle peppers in adobo sauce
Vegetable broth
Lime juice
Fresh garlic
Chili powder
Cumin
Oregano
Salt

The robust and smoky flavor comes from the chipotle peppers in adobo sauce. I use them to amp up so many recipes. Buy a few cans and keep them in your pantry. You won’t regret it!

Now just blend everything up and get those fajitas ready for greatness!

closeup shot of 2 vegan fajitas, topped with vegan sour cream.

Portobello Vegan Fajitas

Here’s what you’ll need:

Grapeseed oil (or any high smoke point oil)
Portobello mushrooms
Bell peppers
Red onion
Fresh cracked pepper
Sea salt

 

Tips

– The key to flavorful veggies is perfectly browning and caramelizing them. Make sure your heat is high enough and don’t add them to the pan until it’s hot. You should hear that familiar sizzle right away!

– Don’t overcrowd the pan when sauteéing the mushrooms or they will steam instead of searing and browning. They need lots of room, so you may need to cook the portobellos in two batches.

– To clean mushrooms, use a dry, slightly damp paper towel or a soft brush to clean each mushroom. Mushrooms are like sponges and will absorb a lot of water which can make the mushrooms soggy.

– The brown gills on the mushrooms can be gently scraped if desired. They make the vegetable mixture a little darker, but it doesn’t affect the taste. I usually leave them intact.

2 vegan fajitas on a black plate. Platter of portobello mushrooms, peppers and onions.

 

How to make fajitas

Heat a large pan over medium-high heat and when it’s very hot, add 1-2 tablespoons of oil. As soon as the oil gets hot and shimmers, add the mushrooms (you should hear a sizzle).

Don’t move the mushrooms around the first 2-3 minutes. This will give them time to sear and brown on one side.

Now give them a stir and let them brown for another 2-3 minutes. Once they have reduced their size and are fully browned, sprinkle with a generous pinch of salt & pepper. Remove from heat and place mushrooms on a plate or bowl.

Heat the same large pan medium and medium-high heat and when it’s hot, add 2 tablespoons of oil. As soon as the oil gets hot and shimmers, add the onions and peppers (you should hear a sizzle).

Now add a generous pinch of salt & pepper. Stir occasionally, but don’t move them around too much, so they have time to get nicely browned and somewhat charred. This will create a robust flavor. Sauté until tender and browned about 6-8 minutes.

Now add the cooked mushrooms and fajita sauce. You’ll want to stir frequently at this point to prevent burning the sauce. Taste for seasoning and add if needed. Cook for 1-2 minutes and remove from heat. Serve immediately.

 

Load them up!

Serve with warm corn tortillas, lime wedges, fresh-cut cilantro, vegan sour cream, guacamole, and rice. They are pretty spicy, but if you want to turn up the heat, add your favorite hot sauce or salsa.

 

Enjoy!

 

*Pin for later*

photo of 2 vegan fajitas on a black plate for pinning purposes. White text.

 

I’d love to hear from you

If you make these Vegan Fajitas, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

 

 

 

Portobello Vegan Fajitas
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Get your weeknight sizzling In just 30 minutes with these Portobello Vegan Fajitas. They are spicy, smoky, subtly sweet and robust! The flavors come together when the seared veggies meet the homemade fajita sauce. It's mouth-watering good!

Course: Entree
Recipe Type: Mexican, Vegan
Keyword: Vegan Fajitas
Servings: 4
Author: Melissa Huggins
Ingredients
Fajita sauce
  • 2 chipotle peppers in adobo sauce + 2 tablespoons of sauce
  • 1/4 cup vegetable broth , low sodium
  • 2 tablespoons lime juice , fresh squeezed
  • 2 cloves garlic
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
Fajitas
  • 3-4 tablespoons grapeseed oil (or any high smoke point oil)
  • 4 large portobello mushrooms , remove stems & cut caps into 1/2" slices
  • 2 large bell peppers , cut into 1/4" strips
  • 1 large red onion , cut into 1/4" strips
  • Fresh cracked pepper , to taste
  • Salt , to taste
To Serve
  • 8 6" corn tortillas , warmed (*see note)
  • vegan sour cream (homemade or store-bought)
  • *Optional chopped cilantro, lime wedges, guacamole and rice
Instructions
Fajita Sauce
  1. Add all the fajita sauce ingredients to a blender. Blend on high until smooth. Set aside

Fajitas
  1. Heat a large pan over medium-high heat (*see note). When it's very hot, add 1-2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the mushrooms (you should hear a sizzle). Don't move the mushrooms around the first 2-3 minutes. This will give them time to sear and brown on one side. 

  2. Now give them a stir and let them brown for another 2-3 minutes. Once they have reduced their size and are fully browned, sprinkle with a generous pinch of salt & pepper. (*optional: to deglaze, splash some sherry into the pan - this will pick up some brown bits and add more flavor to your mushrooms). Remove from heat and place mushrooms on a plate or bowl. 

  3. Heat the same large pan between medium and medium-high heat. When it's hot, add 2 tablespoons of oil. As soon as the oil gets hot and shimmery, add the onions and peppers (you should hear a sizzle). Now add a generous pinch of salt & pepper. Stir occasionally, but don't move them around too much, so they have time to get nicely browned and somewhat charred. This will create a robust flavor. Sauté until lightly tender and browned about 6-8 minutes. (*optional: to deglaze, splash some sherry into the pan)

  4. Now add the cooked mushrooms and fajita sauce. You'll want to stir frequently at this point to prevent burning the sauce. Taste for seasoning and add if needed. Cook for 1-2 minutes and remove from heat. Serve immediately. 

Recipe Notes

* Cleaning Mushrooms: Use a dry, slightly damp paper towel or a soft brush to clean each mushroom. Mushrooms are like sponges and will absorb a lot of water which can make the mushrooms soggy. * The brown gills can be gently scraped if desired. They make the vegetable mixture a little darker, but it doesn't affect the taste. I usually leave them intact. 

 

 

*Sauteéing Mushrooms: don't overcrowd the pan when sauteéing the mushrooms or they will steam instead of searing. They need lots of room. You may need to cook the portobellos in two batches. 

 

 

*Warming Tortillas:  Place a tortilla in a cast iron or stainless steel skillet over medium heat (don’t add oil). Cook for 30 seconds on each side. Remove and cover with a slightly damp dish towel to keep soft & warm. Repeat with remaining tortillas. *Start this step before the fajitas are finished so everything will be nice and hot. 

 

 

*Quicker option: You can cook the mushrooms at the same time as the onions and peppers, just use 2 separate pans. 

 

 

 

 

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