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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.
Cheryl Nasser
Delicious! Had to dial down on the spices for my hubby and still came out amazing. Trying to do more plant based recipes and hubby said please make this again. Winner!
Melissa Huggins
So glad it was hit, Cheryl! Thanks for trying the recipe and sharing your feedback. 🙂
Stephanie
This is so good! Thank you for sharing. I hosted a game night with a potluck taco bar. Everyone loved this.
Melissa Huggins
I am happy to hear this, Stephanie. 🙂 I'm glad you all had a great time and enjoyed the Fajitas.
Maggie
Hi! When you say “5 chipotle peppers in adobo sauce + 1 tablespoon sauce”, do you mean 5 peppers from one can or 5 cans of peppers?
Melissa Huggins
Hi Maggie, yes, it's 5 peppers from 1 can and 1 tablespoon of the sauce from the can. 🙂
Shana
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!
Melissa Huggins
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. 🙂
Kate
Definitely making these again!
Melissa Huggins
Thank you for trying it our Kate! Glad you liked it. 🙂
Ada
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!
Melissa Huggins
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. 🙂
Michelle
The flavor was amazing! Much better than I imagined and will definitely make again.
Support @ Vegan Huggs
Hi Michelle! We're glad to hear that the vegan fajitas exceeded your expectations! Thanks for giving them a try 🙂
Christy
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 😋
Support @ Vegan Huggs
Hi Christy! We're so happy to heat that you all loved the recipe! Thanks for stopping by 🙂
Tawni
My husband is a serious carnivore and now asks for this instead of beef fajitas..
Support @ Vegan Huggs
Hi Tawni! Wow - what a compliment! Thank you so much for trying out the recipe, we're so happy you both loved it 🙂
Samantha
This is one of my favourite recipes ever! Absolutely love it.
Support @ Vegan Huggs
Hi Samantha! We are so happy to hear that you love the fajitas! Thanks so much for giving the recipe a try 🙂
Annette
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.
Support @ Vegan Huggs
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! 🙂
Kay
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.
Liz
Instead of Adobe I used green chili’s 2 small cans and it’s the best fajitas EVER! Thank you
Melissa Huggins
Hi Liz, I'm so glad you liked them. Thank you for giving them a try!
Raylene
I made these tonight for dinner and they were delicious!! My husband loved them. They are easy to make and satisfying.
Melissa Huggins
Thank you, Raylene! I'm so glad you both loved them. I make them almost every week around here 🙂
Brad Salhus
Why would you advertise this as vegan and then have sour cream in the picture?
Melissa Huggins
It's vegan sour cream and I clearly stated that in the post and recipe. Thank you.
john
I love this fajitas recipe. I didn't know you could make them so flavorful! 2 Thumbs up!