These 30-Minute Vegan Portobello Fajitas are done in just 30 minutes! They’re packed with so much flavour, and can also be made on the grill – perfect for summer!
Any other mushrooms lover in the house? From the very first time I tried mushrooms, I’ve been in love. I loved how easily you could transform them, and the amazing flavour they soaked up. True story though? This is my very first time using portobello mushrooms. I know – insane! I did not realise how much I’ve been missing. Needless to say, after making these Vegan Portobello Fajitas, I’m adding these to my all time favourite mushroom recipes.
P.S. yes – you can TOTALLY make these on the grill this summer too!
These portobello fajitas were to be for later this month, but I just had to share with them you now. I’m in love with all Mexican-inspired dishes, and having tasted them in Tulum, Mexico, I just knew I had to make them at home. Traditional fajitas are made with meat, so naturally I knew I had a few options to make these veggie friendly. Seitan, tempeh, or mushrooms. While you can use those, like I did in my fajita bowl, I wanted to give this a try because FLAVOUR baby! These mushrooms, soak up so much flavour, and make these fajitas so divine. I also love that they don’t weigh down the dish at all, making it light, portable and perfect for a summer dish.
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! You can switch up the flavours here, add your own vegan or vegetarian cheese, add greens or anything really! I kept it pretty simple with onions, bell peppers, and mushrooms with lots of delicious seasonings. I did not want to hold back on flavour, so these are packed with everything from cumin to chipotle powder to liquid smoke (totally option, but SO good and natural). One bite and you’ll want to make and bring these to your next summer get together.
Like I mentioned earlier, you could definitely make these on your grill. Just season the veggies, and place in a foil pack. Then toast the tortilla/taco shell lightly and place inside. Don’t forget to grab a watermelon mojito to enjoy with it. 😉
WATCH THE VIDEO TO SEE HOW IT’S MADE:
30-Minute Vegan Portobello Fajitas
30-Minute Vegan Fajitas are quick, easy, and (most importantly) filling and flavorful! These one-skillet fajitas, packed with fresh veggies and warm spices, can also be made on the grill - perfect for summertime eating!
In a pan over medium heat, heat the coconut oil. Add in the mushroom slices, the cumin, chipotle powder, paprika, garlic and salt and pepper. Stir to combine and allow to cook down for about 5 minutes, until mushrooms have began to absorb seasonings,
Add in the bell peppers and the onion, squeeze lime over, and stir to combine. Allow to cool until peppers begin to soften slightly and onions are cooked through, about 10 to 15 minutes.
Taste test, add more salt if necessary, then remove from heat.
Divine the mix between about 5 gluten free soft taco shells, and add in your favourite toppings - cheese, avocados,https://jessicainthekitchen.com/restaurant-style-blender-salsa/, and jalapeños. Serve and enjoy!
How to Grill Your Fajitas: Like I mentioned earlier, you could definitely make these on your grill. Just season the veggies and place them in a foil pack. Then toast the tortilla/taco shell lightly and place the veggies inside. Don't forget to grab a watermelon mojito to enjoy with it. 😉
Cut Your Veggies in Similar Sizes: If your vegetables are pretty different in terms of size, you might end up overcooking some while undercooking others.
Can These Vegetables Be Roasted? Sure! If you would rather roast these vegetables on a sheet pan instead of sautéing them, that works too. Just season them (also adding in the coconut oil) in a mixing bowl instead, and then spread them out on a tray - or two - in a single layer. (20 minutes or so at 450 degrees F is probably good, but I would suggest checking on your vegetables at the 15 minute mark so that you don't burn them.)
Storage: Store your leftover vegetables in an airtight container in the fridge for 4-5 days, or freeze the same way for 2-3 months. You can also refrigerate homemade salsa if you decide to make it, but I would store it separately from the vegetables.