Vegan Fajitas

Any other mushroom lovers in the house? I hope so. After incorporating juicy, caramelized portobello mushrooms into my vegan fajitas, I’ve got a new favorite mushroom recipe! Meaty portobellos don’t weigh down this Mexican-style dinner at all. It’s a light, portable, and perfect-for-summer meal.

The absolute best part about this recipe is that these homemade vegetable fajitas can be prepared in just 30 minutes. All you have to do is sauté/grill and season the veggies, build your fajita, and then dig in. That’s it! (And go back for seconds, of course.)

Reasons To Make These Vegan Mushroom Fajitas

• Meaty mushrooms. Portobellos are quickly becoming a staple in this kitchen! I love how easily you can transform them, and the amazing flavor they soak up when they’re sautéed. They’re the perfect vegan swap for traditional steak fajitas, and even meat lovers won’t miss the meat.
• Dinner in 30 minutes. On a busy weeknight, I’m always glad to have these vegetable fajitas in my back pocket so that I can serve a tasty dinner ASAP.
• Ready for toppings. Just about anything you’d add to vegan tacos goes great with these meat-free fajitas. Wrap them up in a soft tortilla with tasty toppings like avocado, vegan sour cream, and lime.

Notes on Ingredients

We’ve got pretty traditional fajita ingredients here, minus the meat. Here are the fresh veggies and seasonings/spices that you’ll need to grab to get started. Scroll to the full, printable ingredients list in the recipe card below the post for the full amounts, followed by the recipe details.

• Mushrooms – I like using portobello mushrooms for the reasons voiced earlier, but you can sauté other kinds of mushrooms, if you like. White or brown mushrooms, and more exotic types like shiitake and oyster mushrooms, will also work.
• Coconut Oil – Or other cooking oil, like canola.
• Seasoning – Make your own fajita seasoning with cumin, chipotle (or chili powder), paprika, salt, and ground black pepper.
• Garlic – Minced, for added flavor.
• Liquid Smoke – This is totally optional, but SO good. If you don’t have liquid smoke, a little extra smoked paprika or a dash of (gluten-free) Worcestershire sauce can help deepen the flavors.
• Lime Juice – Don’t skip the lime! Tangy lime juice adds great, bright flavor to your fajitas.
• Peppers – I like to use a mix of yellow bell peppers, red bell peppers, and green bell peppers for color.
• Onion – You can use red, yellow, or white onion, whatever you like best.

How to Make the Best Vegan Fajitas

Any meal that results in smiling faces around the table and minimal dish-washing time is an instant favorite of mine! These easy vegan fajitas are a great fit for that description. With just one skillet necessary (and no forks and knives needed because, yay, finger food!), both the cooking process and clean up are a breeze.

Here’s what you need to know to make these portobello mushroom fajitas:

• Sauté and season the mushrooms. In a pan over medium heat, heat the coconut oil. Add in the mushroom slices, spices, garlic, and salt and pepper. Stir to combine everything, and allow the vegetables to cook down for about 5 minutes, until mushrooms have begun to absorb the seasonings.

• Add the bell peppers and onion. Next, squeeze lime over the skillet, and stir to combine. Allow the pan to simmer until the peppers begin to soften slightly and the onions are cooked through, about 10 to 15 minutes.

• Taste test, and serve! Add more salt if necessary, then remove the pan from the heat. Divide the mix between about 5 gluten-free soft taco shells, and add in your favorite toppings. Serve and enjoy!

Grill Your Fajitas

These mushroom fajitas turn out wonderfully on the outdoor grill or in a grill pan. If you’re cooking them on the outdoor grill, season the veggies and place everything into a foil pack. Cook over medium-high heat until the fajitas inside are softened. Then, toast the tortilla/taco shell lightly and assemble as usual. Don’t forget to grab a watermelon mojito to enjoy with it. 😉

Quick Tips

• Cut the ingredients into similar sizes. This ensures that all the vegetables cook evenly. If some of the cut veggies are larger than others, you’ll end up with smaller slices that are overcooked, while others aren’t cooked enough.
• Roast the fajitas instead. On top of sautéing or grilling, there’s also the option to roast these vegan fajitas on a sheet pan in the oven. Toss the vegetables with the seasonings and coconut oil in a mixing bowl, and then spread them out on a baking tray (or two) in a single layer. Roast for 20 minutes or so at 450ºF. Check the fajitas at the 15-minute mark, just in case.

Optional Fajita Toppings

I love how versatile these portobello fajitas are. You know I am always encouraging you to play with your food (and have fun!), and this is no exception. I kept it pretty simple with vegan sour cream and fresh cilantro, but you can make other additions:

• Add your favorite vegan cheese.
• Top with sliced avocado or borrow the creamy avocado sauce from my vegan quesadillas recipe.
• I love serving my homemade salsa with these vegan fajitas, but pico de gallo, guacamole, and enchilada sauce are also good if you prefer those.
• I like to add diced jalapeños for a little extra spice.
• Garnish with fresh greens like lettuce, spinach, etc., and fresh herbs like cilantro or parsley.

Easy Vegan Fajita Bowls

Instead of traditional tortilla-style fajitas, make your own vegan fajita bowls by assembling these vegan fajitas over white rice or quinoa with any of the toppings above. This is also a great way to meal prep a delicious lunch during the week.

More Serving Suggestions

As I mentioned above, I like to use gluten-free soft taco shells for my fajitas. They’re also great with flour tortillas or corn tortillas, whichever you prefer! Or, serve these mushroom fajitas over a bed of Mexican rice, and mix in some extra grilled vegetables or black beans for a filling meal. A side of refried beans also pairs well with vegetable fajitas, as does elote (street corn).

Storing and Reheating Leftovers

• Rerigerate. Store your leftover vegetables in an airtight container in the fridge for 4-5 days. You can also refrigerate homemade salsa if you decide to make it, but I would store it separately from the vegetables.
• Reheat. Reheat your veggies for these vegan fajitas by adding them to a skillet, over low heat, until they’re cooked through. I would suggest using fresh tortillas or taco shells, and not trying to save/reheat old ones.
• Freeze. Freeze your sautéed vegetables in an airtight container for 2-3 months. Make sure to let them thaw in the fridge overnight before making fajitas again.

Enjoy friends! If you make these Vegan Fajitas, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!

Try These Other Vegan Dinner Ideas

• Coconut Chickpea Curry
• Crispy Teriyaki Tofu
• The Best Vegan Enchiladas
• 30-Minute Quinoa Burgers
• Black Bean and Corn Quesadillas