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!
Servings 4 People
Calories 295kcal
Equipment
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)
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.
Nutrition
Serving: 1(2 fajitas) | Calories: 295kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 249mg | Fiber: 2g | Sugar: 3g
