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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!
That sizzle! Is there anything better than the sound of vegan fajitas hitting the table? When you’re dining out, that hiss and pop always steals the show, announcing their arrival with flair.
Fajitas are the ultimate crowd-pleaser—customizable, fun, and perfect for sharing. With a spread of toppings to suit every taste, they’re a guaranteed hit. I pile mine high with vegan sour cream, tangy quick-pickled red onions, and a generous sprinkle of fresh cilantro for that extra zing.
Think fajitas are tricky to whip up at home? Think again—they’re surprisingly simple! They’re a staple in my kitchen, right alongside family favorites like my vegan pineapple fried rice and creamy vegan mac and cheese.
Why you'll love these Vegan Fajitas
It's all about the fajita sauce! While the charred mushrooms, peppers, and onions already bring bold, smoky flavors, this sauce elevates them further. With its balanced blend of smokiness, subtle spice, and bright tang, it complements the veggies’ depth, adding a delicious finishing touch. You'll be hooked!
How to Serve
They are delicious with warm corn tortillas, lime wedges, fresh-cut cilantro, vegan sour cream, guacamole, or rice, but feel free to get creative. They are pretty spicy, but if you want to turn up the heat, add your favorite hot sauce, salsa, or this creamy chipotle sauce.
Tips for maximum flavor
- For flavorful veggies, focus on browning and caramelizing them well. Use high heat and ensure the pan is hot before adding the mushrooms—you should hear an immediate sizzle.
- Avoid overcrowding the pan when sautéing mushrooms. Too many at once will cause them to steam rather than sear and brown. Give them space, cooking portobellos in two batches if needed.
- To clean mushrooms, gently wipe each one with a slightly damp paper towel or a soft brush. Mushrooms absorb water easily, and excess moisture can make them soggy.
- The brown gills on mushrooms can be scraped off if you prefer a lighter-colored dish, but they don’t affect the flavor. I usually leave them as is.
FAQs
You can skip the fajita sauce. Instead, mix dry spices (garlic powder, cumin, chili powder) with the cooked mushrooms, onions, and peppers in the pan. Add ½ teaspoon of smoked paprika for extra flavor. Finish with a squeeze of lime juice.
More flavor-packed recipes to try
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Recipe
Portobello Vegan Fajitas
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 fine sea 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 (red and green)
- 1 large red onion , cut into ¼" strips
- Fresh cracked pepper , to taste
- Fine sea salt , to taste
To Serve
- 8 6-inch corn tortillas , warmed (*see note)
- vegan sour cream (homemade or store-bought)
- chopped cilantro, lime wedges, guacamole and rice (optional)
Recommended Equipment
Instructions
Fajita Sauce
- Add all the fajita sauce ingredients to a blender. Blend on high until smooth. Set aside.
Fajitas
- Heat a large skillet over high heat. Once very hot, add 1-2 tablespoons of oil. When the oil shimmers, add the mushrooms (you should hear a sizzle). Let them sit undisturbed for 2-3 minutes to sear and brown on one side.
- Stir the mushrooms and let them brown for another 2-3 minutes, lower heat slightly if needed. Once they are browned, season with a generous pinch of salt and pepper. (*Optional: deglaze with a splash of sherry or broth to lift the browned bits and boost flavor.) Remove from heat and transfer the mushrooms to a plate or bowl.
- Heat the same large pan over medium-high heat. Once hot, add 2 tablespoons of oil. When the oil shimmers, add the onions and peppers (you should hear a sizzle). Season with a generous pinch of salt and pepper. Stir occasionally, allowing them to brown and lightly char for robust flavor. Sauté until tender and browned, about 6-8 minutes. (*Optional: deglaze with a splash of sherry/broth to enhance flavor.)
- Add the cooked mushrooms and fajita sauce to the pan. Stir frequently to prevent the sauce from burning, and lower heat if needed. Taste and adjust seasoning if preferred. Cook for 1-2 minutes, then remove from heat. Serve immediately with warmed tortillas and preferred toppings.
Notes
- Cleaning Mushrooms: Gently wipe each mushroom with a slightly damp paper towel or a soft brush. Mushrooms absorb water easily, which can make them soggy. The brown gills can be scraped off for a lighter-colored dish, but they don’t affect flavor.
- Sautéing Mushrooms: Avoid overcrowding the pan when sautéing mushrooms to prevent steaming. They need space to sear properly, so cook portobellos in two batches if necessary.
- Warming Tortillas: Heat a tortilla in a cast iron or stainless steel skillet over medium heat (no oil needed). Cook for 30 seconds per side, then cover with a slightly damp dish towel to keep soft and warm. Repeat with remaining tortillas. Start this step before the fajitas are done to serve everything hot.
Julia
This looks soooo good and I really want to try it! I was wondering about the chipotle peppers in adobo sauce, can I use chipotle paste instead? Or are these ingredients too different? I'm new to cooking Mexican food, sorry for my ignorance and thanks a lot in advance for any help!🙏✨️
Melissa Huggins
Hi Julia, good question! Yes, you can use the paste instead of the sauce. Each brand might vary regarding the spice level, so you may want to use caution so it's not overly spicy. I'm so glad you'll give them a try. Thank you 🙂
Julia
Thank you so much for your fast reply! I made the recipe today with chipotle paste instead of chipotles in adobo sauce, and it worked out well and turned out absolutely delicious! Will definitely make this soon again!
Melissa Huggins
Hi Juila, Yay, I'm so glad you loved the recipe. Thank you for sharing your experience. 🙂
Michele
Delicious. Use less adobe peppers if you don't want it spicy.
Melissa Huggins
Hi Michele, I'm so glad you loved the recipe. Thank you for sharing feedback. 🙂
Pablo
Wonderful and tasteful. Healthy and smells amazing.
Melissa Huggins
So glad you loved them, Pablo! Thanks for trying the recipe. 🙂
Kimberly
Have made this recipe four times. It is in the weekly rotation of meals. Thank you so so much!
Melissa Huggins
Hi Kimberly, I'm so happy you love the recipe and it's a part of your rotation. Thanks so much for leaving feedback. 🙂