30 Minute Vegan Fajitas

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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 vegan 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.

I hope you guys love these. Maybe your next new taco Tuesday recipe? I recommend having a Classic Mint Mojito with this. Can’t go wrong. And maybe with our Chipotle Cashew Queso dip while you wait?

If you try them, please leave me a comment and let me know how you liked them and what toppings you chose! And don’t forget to tag us on Instagram and Facebook.

Happy Tacoing!

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