These Vegan Portobello Mushroom Fajitas come together in a flash and will please even the pickiest meat eaters!
Do you guys remember me mentioning these Vegan Portobello Mushroom Fajitas awhile back?!
I made them the night I hosted three large, meat-eating men for dinner and I was pretty nervous to serve them these vegan fajitas.
I even found out after all the guys sat down to eat that one of them doesn't like mushrooms! Gulp.
BUT...thankfully they loved these vegan portobello mushroom fajitas!
Let me show you how to make them.
These vegan fajitas really are so simple to make!
Basically there are three main components: the veggies, the marinade and the base/toppings.
Best Veggies for Fajitas
For the veggies, I like to use:
- Portobello Mushrooms
- Red Bell Peppers
However, you can get creative and use whatever veggies you have on hand or even switch up the kind of mushrooms you use!
Some other delicious fajita veggies are zucchini, squash, and any and every kind of mushroom!
Marinade for Fajitas
The marinade for the portobello mushrooms is so simple to make and extremely flavorful from fresh lemon juice, vegetable broth and tons of spices.
For the marinade, you'll need the following:
- Lemon juice
- Veggie broth
- Dried oregano
- Garlic powder
- Chili powder
- Red pepper flakes (optional, for kick)
Of course, you'll want to pair the veggies and marinated mushrooms with lots of toppings!
What Are the Best Toppings for Fajitas?
There are so many different ways you can eat these vegan portobello fajita veggies.
We love to serve ours either in a tortilla or over rice and then let everyone pile on their favorite toppings!
Some fajita topping ideas are as follows:
- Basic Vegan Guacamole
- Sliced avocado
- Vegan Sour Cream
- Salsa (store-bought or homemade)
- Vegan Nacho Cheese Sauce
- Fresh cilantro
- Fresh, or pickled, jalapeños
- Shredded vegan cheese
What Can You Put in Fajitas Instead of Peppers?
I know some of you don't care for bell peppers.
I don't understand, but I get it.
If that's the case, you could just do a ton of onions and mushrooms.
Or, zucchini could be a good substitute!
The mushroom marinade for these fajitas will make any veggie taste amazing, so try experimenting with different veggies until you find what you like!
How to Make Vegan Fajitas
Guys, these vegan fajitas are so easy to make.
Start by mixing the mushroom marinade together in a jar.
Slice the portobello mushrooms and place them in a container or zip-lock bag. Pour the marinade over the mushrooms and stir/massage the mushrooms to make sure all of them are coated in the marinade.
Allow the mushrooms to marinate for a few hours if possible, or for at least 30 minutes.
Once you're ready to eat, slice the onions and peppers and sauté them in a pan.
Add in the marinated mushrooms, including any extra marinade, and sauté a few more minutes until everything is cooked to your liking.
Serve the portobello fajitas in your favorite tortillas or over rice and add all your favorite toppings!
Are Fajitas Vegan and Gluten Free?
Another thing I love about these Portobello Mushroom Fajitas is how versatile they are for different diets.
The base of these fajitas are vegan!
Then, if needed, you can serve them with corn tortillas to make them gluten-free!
Offer dairy shredded cheddar cheese and dairy sour cream as toppings for non-vegans or keep them vegan for a completely plant based meal.
Also, the base of these fajitas is also nut and soy free! You just need to be careful with the toppings you serve if your friends have allergies.
Ever since I've discovered this marinade I've made these Vegan Portobello Mushroom Fajitas multiple times, so I'm excited to finally share the recipe with you all today! I hope you enjoy them as much we do!
Vegan Portobello Mushroom Fajitas
- 4 portobello mushrooms cut in half and sliced
- 4 bell peppers cut into strips
- 2 large onions sliced
Marinade for Mushrooms
- Whisk the marinade ingredients together in a bowl. Place the sliced portobello mushrooms in a large plastic bag and pour the marinade into the bag. Zip the bag up and shake the bag to get all the mushrooms coated in the marinade. Place the bag in the fridge for a few hours to allow the mushrooms to soak up all the spices.
- In a large skillet coated with non-stick cooking spray, olive oil or water, sauté the sliced onions until translucent. Add in the bell peppers and sauté for about 5 more minutes. Lastly add in the mushrooms and marinade and sauté until the mushrooms have softened.
- Serve the pepper and mushroom mixture warm over tortillas with salsa, guacamole and cilantro.