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Delicious Vegan Portobello Fajitas To Try This Weekend

by | January 21, 2019

Vegan portobello fajitas are a staple in my diet and I’m always looking for new ways to change up my recipes. With your source of protein being very customizable (beans, tofu, vegan takes on steak and chicken, nutrient-packed veg…) you can end up with endless possibilities. One of my favorite proteins to use while subbing out meat from traditionally non-vegan dishes is portobello mushrooms. This large and very filling mushroom can be seasoned to go with any easy weekend dinner party dish. Here is my recipe for vegan portobello fajitas that the whole family will be sure to enjoy.

vegan portobello fajitas
Credits: zarzamora/ Shutterstock

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Delicious Vegan Portobello Fajitas To Try This Weekend

Ingredients:

  • 2 Large Portobello Mushrooms
  • ½ Green Bell Pepper
  • ½ Red Bell Pepper
  • ½ Yellow Pepper
  • 1 Yellow Onion
  • Corn Tortillas
  • Pico de Gallo and/or Salsa Verde
  • Taco Seasoning
  • Fresh Lime Juice
  • Cilantro
  • Oil of Your Choice
  • Salt and Pepper to Taste
  • Vegan Sour Cream
  • Rice with Cilantro and Lime
  • Re-fried Black Beans

Instructions

  1. After washing all produce, julienne the bell pepper and yellow onion. With oil in a pan, begin to fry the bell pepper and onion together.
  2. While the bell pepper and onion cook, remove the stems from the portobello mushrooms as well as the gils. Chop into thick strips.
  3. Once the bell pepper and onion mixture is nearly finished, remove the mixture and set aside. You will know your bell pepper is ready when it is soft and almost flimsy.
  4. In the same pan, add in the chopped portobello and cook to your preference.
  5. Once finished, add in the bell pepper and onion mixture, the taco seasoning, fresh lime juice and salt and pepper to taste. If you like your food spicy you can begin to add in salsa at this point.
  6. In a kamal (or simply a separate pan if you don’t have one), heat up as many corn tortillas as you and your family will eat with the fajitas. If you have a gas stove with a flame, you can carefully cook the tortillas over the open flame as well to get a nice crisp to them.
  7. Top with cilantro and either pico de gallo or a salsa alongside the corn tortillas. To elevate the meal further, drizzle on vegan sour cream and serve with a side of cilantro lime rice and refried black beans.

What is your favorite way to make fajitas? Did you like this vegan portobello fajitas recipe?Let me know in the comments below.

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Gabriella Anaya

News Editor | Limoges, France | [email protected]

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Comments

One Response to “Delicious Vegan Portobello Fajitas To Try This Weekend”

  1. Mark
    January 21st, 2019 @ 8:49 am

    The combinations are endless and delicious. My only comment is why cook the pepper until flimsy? Peppers are very heat sensitive and very quickly loose their antioxidant benefits. Why not keep the nutrition and either jullienne them for a bit of crunch or just lightly sear them?
    Otherwise they’re reduced to a seasoning with no nutritional benefit they once had.

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