These vegan fajitas are made with portobello mushrooms to make them extra hearty just like the classic! They’re super simple – ready in just 30 minutes and so satisfying! I love to eat these on flour tortillas with guacamole, shredded cabbage and a squeeze of lime. YUM. This is the perfect weeknight recipe when you need something quick or are just not in the mood to cook.
Since being vegan, my taste buds have changed so much. I eat so many foods now that I either never would have considered eating before or simply did not like. When I was a kid I could not stand avocados. The texture really grossed me out. And now, I literally can’t get enough. I would never consider eating a taco without guacamole now. The thought is incomprehensible.
Mushrooms are also a new favorite I have since discovered since going vegan. I’m still working on getting my husband to like them as much as I do but for now, I just eat them by the tons when he goes out of town.
I still have a lot of mushrooms to try and I’ve been meaning to get The Wicked Healthy Cookbook: Free. From. Animals. The authors of that cookbook are basically professionals when it comes to cooking mushrooms. They have a bunch of mushroom recipes on their blog, Wicked Healthy. The creativity some people have is so inspiring! Who says vegan food is boring?!
Making your Fajitas
Now, to marinade these portobello mushrooms, I did a super simple mix of orange juice, soy sauce, spices and fresh thyme. For some reason I always associate steak with fresh thyme so it felt appropriate to add it here! Plus, it’s super pretty and smells amazing.
If you have the time, you can allow these to marinade a couple hours before roasting them, but it’s not necessary. Just baste them thoroughly in the mixture and then in a baking dish, pool the rest of the marinade in the mushrooms and bake 15 minutes. This helps the moisture bake out of the portobellos and gives it that chewy, steak like texture. It also helps the marinade bake into the mushrooms. So flavorful and delicious!
While the mushrooms are roasting, start sautéing the onion and bell pepper in a little bit of oil until lightly caramelized.
And once the mushrooms are roasted, remove them from the oven, slice into strips and finish roasting them in the pan with the bell pepper and onion for a couple minutes.
Building Your Tacos
Now for the fun part! The toppings!
I did guacamole (a must), cabbage and a squeeze of lime but really the options are endless. I also prefer flour tortillas with these but you could do corn as well.
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30 Minute Vegan Fajitas
- 4 portobello mushrooms sliced
- 1 onion sliced
- 1 bell pepper sliced
- 1 orange juiced
- 2 tablespoons tamari can substitute soy sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon pepper
- 2 sprigs fresh thyme
- salt and pepper to taste
- shredded cabbage
- lime juice
- tortillas of your choice gluten free if needed
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the stems and gills from the portobello mushrooms
- In a baking dish, marinade the mushrooms in the orange juice, soy sauce, spices, and fresh thyme for 5 minutes or up to two hours.
- Turn the mushrooms upside down and fill the caps with the remaining marinade (see photo for reference). Roast for 15 minutes.
- While the mushrooms are roasting, sauté the onion and bell pepper in a tablespoon of oil.
- After the mushrooms have finished roasting, slice into thin strips and add the mushrooms into the pan with the onion and bell pepper. Continue to sauté until the onions have caramelized slightly.
- Lastly, warm your tortillas and build your tacos. I did flour tortillas and shredded cabbage and guacamole with the fajitas but you can use any tortilla to make this gluten free.
- This makes 4 large tacos or 6 regular sized tacos.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.