Ultimate Vegan Fajitas. Strong words, I know. But they really, really are. And I’m a fajita FREAK, so I should know. Pretty much any time I go to a Mexican restaurant, if veggie fajitas are on the menu, I’m ordering them. And, I don’t mean to be rude, but I’m often kind of bummed out with what is served. It’s like they think vegetables = boring. I’m here to tell you – there isn’t anything boring about these fajitas. But why don’t you see for yourself? I present to you, my latest VIDEO!
VIDEO | ULTIMATE VEGAN FAJITAS
I really really dig making these videos. I don’t dig that they take FIVE THOUSAND YEARS. I figure with enough practice, I could get that down to ONE THOUSAND YEARS. Dare to dream. Let’s just say, it’s a labor of love. Hope you enjoyed it. 🙂 Anyway…now it’s your turn to make some fajitas.
First, we slice up some peppers, onions, and portobello mushrooms. The peppers and onions get a quick bath with some lime juice and salt, and it really does add to the flavor when they’re cooked. Highly recommended.
The portobello mushrooms take a dip in some oil-free hemp mojo. That sounds complicated, but it’s so not. You watched the video, right? Easy! If you’re not down with hemp seeds for whatever reason (even though they’re awesome), you can use pepitas instead. Or even raw cashews. These all replace the oil in a typical marinade, and they work really well. The remaining cast of characters are lime juice, cilantro, cumin, salt, chipotle puree, and, most importantly, the zest and juice of an orange. The mushrooms take a delicious bath and soak up a bunch of the flavor before they are cooked. You aren’t going to believe how they look afterward – you might do a double-take thinking it’s a flesh other than fungus.
Tell me that doesn’t look like cooked steak? Kind of weirds me out, to be honest. But don’t worry, it’s totally not. But it IS totally, ridiculously delicious. As are those perfectly cooked onions and peppers.
Now, it’s time to assemble. This is where things really get good.
In my world, no fajita is complete without the following toppings.
– Pico de Gallo (just a fresh basic salsa)
– Savory Cashew Cream (or other vegan sour cream)
You do you, but these toppings are mandatory for me. I’m really hungry right now.
So, all that’s left is warm up some tortillas, serve everything family-style, and let the fajita feast begin!
Ultimate Vegan Fajitas
For the Fajitas
- 1 white or red onion sliced vertically into 1/4-inch wide strips
- 4 portobello mushrooms cleaned and trimmed, sliced into 1/4” wide strips
- 2 bell peppers seeded and sliced vertically into 1/4-inch wide strips
- 1 lime juiced
- 1/4 tsp salt
- 12 fajita sized flour or corn tortillas
For the Mojo/Marinade
- 1 orange zested and juiced
- 2 cloves garlic peeled and roughly chopped
- 1/2 cup hemp seeds or raw pepitas (shelled pumpkin seeds)
- 1/2 cup cilantro (plus more for garnish if desired)
- 1 tbsp ground cumin
- 1 tsp salt
- 1 tbsp chipotle puree or 1 chipotle in adobo
- 1 cup water
- Savory Cashew Cream
- Pico de Gallo (or your favorite salsa)
- First, make the mojo/marinade.
- Add all mojo ingredients to a quart size mason jar and puree with an immersion blender.
- Alternatively, puree all ingredients in a blender or food processor.
- Pour the marinade over the sliced mushrooms and allow to marinate for 15-30 minutes.
- Meanwhile, slice the peppers and onions and toss with lime juice and salt in a bowl. Let sit for 10-15 minutes.
- While the mushrooms and peppers are marinating, now would be a good time to make any additional toppings such as savory cashew cream, guacamole, or pico de gallo.
- Preheat a large skillet (cast iron would be ideal) on medium-high heat, and cook the peppers and onions until softened and slightly browned, 4-5 minutes.
- Remove the peppers and onions to a serving dish and set aside.
- Drain off the marinade from the mushrooms, reserving if desired to freeze for another use.
- Cook the mushrooms on medium-high heat for 4-6 minutes until they have softened and released their juices.
- Remove the mushrooms to a serving platter and set aside.
- Warm tortillas over a gas flame or in the microwave until soft and pliable.
- Serve fajitas family-style with optional accompaniments so that each diner can customize their fajitas as they see fit.*
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Hannah Elizabeth says
Great job on the video, Beth! Also the fajitas look delicious as well…?
Thank you, Hannah!!! This comment is only a month overdue…;(
I made this for dinner tonight. It was really good and I grew up not liking mushrooms at all. It’s taken some intention to eat them now but the first thing I realized is the way you season and cook mushrooms makes all the difference. These smell and taste as authentic as any fajitas I’ve had. Thanks for the recipe.
Can I make the mushrooms a day ahead and keep in the refrigerator? Or will it not taste as good? I’m trying to make these for my vegan cousin, so she’ll have something to eat at our Christmas party. Thank you for the recipe.
Hey Jane! You are the coolest for wanting to make this for your cousin – how totally thoughtful. Yes, absolutely you could make the mushrooms ahead. I’d recommend reheating them in a really hot skillet when you’re ready to serve, just to kind of give them a sear, if you will. If you have a cast iron skillet, all the better, but any hot skillet will work. I hope you’ll let me know how it goes! Merry Christmas! <3
These are so good! I am posting the pic of mine on my Instagram @JasminewentVegan
I have made these 3 times, this time my meat eater friend said, these mushrooms taste like meat, what is on them, they are so good!
This marinade also makes enough for me to put it all over my salad the next day or three! Bonus! It’s so delicious! More people need to try this, and rate it, 5 stars!