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    Home » All Recipes » Dinner

    Portobello Vegan Fajitas

    May 9, 2018 By Melissa Huggins / 26 Comments

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    Get your weeknight sizzling In just 30 minutes with these Portobello Vegan Fajitas. They are spicy, smoky, 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 really 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. They are a top family favorite along with my Vegan Pineapple Fried Rice and Vegan Mac n Cheese.

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

    Table of Contents

    • What Makes them So Flavorful?
    • Here's What You'll Need for the Fajita Sauce
    • Remaining Ingredients 
    • How to Make Vegan Fajitas
    • How to Serve
    • Tips for Cooking Mushrooms
    • An alternative to Fajita Sauce
    • Portobello Vegan Fajitas

    What Makes them So Flavorful?

    Fajita 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

     This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card.

    Chipotle peppers in adobo sauce
    Vegetable broth
    Lime juice
    Garlic Powder
    Chili powder
    Cumin
    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!

    To make the sauce, just blend everything up until smooth and get those fajitas ready for greatness!

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

    Remaining Ingredients 

    Avocado oil (or preferred oil)
    Portobello Mushrooms
    Bell Peppers,
    Red Onion
    Salt and Pepper.

    How to Make Vegan Fajitas

    STEP 1 - Blend up the fajita sauce and set it aside.

    STEP 2 - Sauté the mushrooms until perfectly browned and set aside.

    STEP 3 - In the same pan, sauté the onions and peppers until slightly tender and somewhat charred.

    STEP 4 - Add the sauce and cook for a few minutes to incorporate flavors.

    How to Serve

    They are delicious with warm corn tortillas, lime wedges, fresh-cut cilantro, vegan sour cream, guacamole, or Spanish Rice and Beans, but feel free to get creative. They are pretty spicy, but if you want to turn up the heat, add your favorite hot sauce or salsa.

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

    Tips for Cooking Mushrooms

    • 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.

    An alternative to Fajita Sauce

    If you think the sauce might be too spicy for your taste, you can omit it altogether. Instead, add the dry spices (garlic powder, cumin, chili powder) when the cooked mushrooms go into the pan of sauteéd onions and peppers. You can add ½ teaspoon of smoked paprika too. Add a squeeze of lime juice when everything is done.

    More Flavor-Packed Recipes to Love

    • Creamy Chipotle Sauce
    • One-Pan Mexican Quinoa
    • General Tso's Tofu
    • Mushroom Shawarma

    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.

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    5 from 22 votes

    Portobello Vegan Fajitas

    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!
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Entree
    Cuisine: Mexican, Vegan
    Servings: 4 People
    Calories: 295kcal
    Author: Melissa Huggins

    Ingredients

    Fajita sauce

    • 2 chipotle peppers in adobo sauce + 1 tablespoon sauce
    • ⅓ cup vegetable broth , low sodium
    • 2 tablespoons lime juice , fresh squeezed
    • ½ teaspoon granulated garlic
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • ¼ teaspoon salt

    Fajitas

    • 3-4 tablespoons avocado oil (or any high smoke point oil)
    • 4 large portobello mushrooms , remove stems & cut caps into ½" slices
    • 2 large bell peppers , cut into ¼" strips
    • 1 large red onion , cut into ¼" 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
    Prevent your screen from going dark

    Instructions

    Fajita Sauce

    • Add all the fajita sauce ingredients to a blender. Blend on high until smooth. Set aside

    Fajitas

    • 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. 
    • 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. 
    • 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)
    • 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. 

    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. 
     

    Nutrition

    Serving: 1(2 fajitas) | Calories: 295kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 249mg | Potassium: 204mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2715IU | Vitamin C: 107.4mg | Calcium: 21mg | Iron: 1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Shana

      May 02, 2022 at 6:29 pm

      5 stars
      Made this as I’m starting my journey and I definitely don’t miss having meat. It’s got a nice kick to it. Adding this to my regular menu!

      Reply
      • Melissa Huggins

        May 03, 2022 at 8:55 am

        Hi Shana, I am pleased to be part of your Vegan journey! I am glad you tried and liked this recipe. Hope you can try more. 🙂

        Reply
    2. Kate

      January 27, 2022 at 5:47 pm

      5 stars
      Definitely making these again!

      Reply
      • Melissa Huggins

        January 29, 2022 at 3:21 am

        Thank you for trying it our Kate! Glad you liked it. 🙂

        Reply
    3. Ada

      January 09, 2022 at 5:34 pm

      5 stars
      This was delicious! When my meat loving husband took the first bite he said “ mmmmhhh this is so good”
      Will be making again and again!

      Reply
      • Melissa Huggins

        January 11, 2022 at 9:47 am

        That is amazing Ada! Portobello mushrooms are an awesome substitute for meat and I am glad your husband thinks so too. Thanks for making it. 🙂

        Reply
    4. Michelle

      August 22, 2021 at 7:12 pm

      5 stars
      The flavor was amazing! Much better than I imagined and will definitely make again.

      Reply
      • Support @ Vegan Huggs

        August 27, 2021 at 6:46 am

        Hi Michelle! We're glad to hear that the vegan fajitas exceeded your expectations! Thanks for giving them a try 🙂

        Reply
    5. Christy

      February 19, 2021 at 5:14 am

      We have Mexican food every week and this is a great alternative for my vegetarian people. I did use less chipotle because of the children eating 😋

      Reply
      • Support @ Vegan Huggs

        February 19, 2021 at 8:55 am

        Hi Christy! We're so happy to heat that you all loved the recipe! Thanks for stopping by 🙂

        Reply
    6. Tawni

      January 09, 2021 at 2:51 pm

      5 stars
      My husband is a serious carnivore and now asks for this instead of beef fajitas..

      Reply
      • Support @ Vegan Huggs

        January 15, 2021 at 8:32 am

        Hi Tawni! Wow - what a compliment! Thank you so much for trying out the recipe, we're so happy you both loved it 🙂

        Reply
    7. Samantha

      November 10, 2020 at 3:33 pm

      5 stars
      This is one of my favourite recipes ever! Absolutely love it.

      Reply
      • Support @ Vegan Huggs

        November 12, 2020 at 3:28 pm

        Hi Samantha! We are so happy to hear that you love the fajitas! Thanks so much for giving the recipe a try 🙂

        Reply
    8. Annette

      August 31, 2020 at 6:53 am

      5 stars
      Very easy to make and super flavorful. Had a real kick to it. My boyfriend LOVES Mexican food so this will be something I make over and over. I may even try to put it in a a taco shell for something different. I paired it with a black bean salad.

      Reply
      • Support @ Vegan Huggs

        October 02, 2020 at 2:09 pm

        Hi Annette! We are so glad to hear you loved the recipe, pairing it with a black bean salad sounds delicious! Be sure to let us know how it goes with the taco shells! 🙂

        Reply
    9. Kay

      August 15, 2020 at 5:30 pm

      It's very very delicious but super spicy. I might have to try with only one Chipotle chili instead of two and minus chili powder. I made Cilantro lime rice to eat with it. The rice tone down the heat a bit. Definitely a good recipe for keep. Thank you.

      Reply
      • Liz

        November 08, 2020 at 10:45 am

        5 stars
        Instead of Adobe I used green chili’s 2 small cans and it’s the best fajitas EVER! Thank you

        Reply
        • Melissa Huggins

          December 12, 2020 at 2:37 pm

          Hi Liz, I'm so glad you liked them. Thank you for giving them a try!

    10. Raylene

      August 19, 2019 at 4:09 pm

      5 stars
      I made these tonight for dinner and they were delicious!! My husband loved them. They are easy to make and satisfying.

      Reply
      • Melissa Huggins

        August 19, 2019 at 7:07 pm

        Thank you, Raylene! I'm so glad you both loved them. I make them almost every week around here 🙂

        Reply
    11. Katie

      April 01, 2019 at 1:32 pm

      5 stars
      I love this recipe!!! I included it in a roundup of April produce, if you'd like to check it out & share it! 🙂 I love your blog!
      https://sweetvegtable.com/april-produce-16-fresh-vegetarian-recipes/
      Have a great day! Katie

      Reply
      • Melissa Huggins

        April 06, 2019 at 8:11 am

        Thank you, Katie! I will definitely share 🙂

        Reply
    12. Brad Salhus

      March 18, 2019 at 12:49 am

      Why would you advertise this as vegan and then have sour cream in the picture?

      Reply
      • Melissa Huggins

        March 18, 2019 at 8:36 am

        It's vegan sour cream and I clearly stated that in the post and recipe. Thank you.

        Reply
    13. john

      June 05, 2018 at 8:37 am

      5 stars
      I love this fajitas recipe. I didn't know you could make them so flavorful! 2 Thumbs up!

      Reply

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    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

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