Ultimate vegan fajitas are high on flavor and nutrition! Featuring a bright and spicy citrus chipotle marinade for meaty slices of portobello mushroom, they are almost too good to be healthy!
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.*