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Portobello Vegan Fajitas Recipe

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★★★★★

4.8 from 105 reviews

These Portobello Vegan Fajitas are a flavorful plant-based twist on classic fajitas, featuring juicy seared portobello mushrooms, bell peppers, and onions tossed in a smoky chipotle-lime sauce. Perfect for a healthy, vibrant dinner, they come together quickly on the stovetop and can be served with warm corn tortillas and your favorite toppings like vegan sour cream, guacamole, and cilantro.

Ingredients

Scale

Fajita Sauce

  • 2 chipotle peppers in adobo sauce (+ 1 tablespoon sauce)
  • 1/3 cup low sodium vegetable broth
  • 2 tablespoons fresh squeezed lime juice
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon fine sea salt

Fajitas

  • 3–4 tablespoons avocado oil (or any high smoke point oil)
  • 4 large portobello mushrooms (remove stems & cut caps into 1/2″ slices)
  • 2 large bell peppers (red and green, cut into 1/4″ strips)
  • 1 large red onion (cut into 1/4″ strips)
  • Fresh cracked pepper, to taste
  • Fine sea salt, to taste
  • 8 6-inch corn tortillas (warmed, see notes)
  • Vegan sour cream (homemade or store-bought)
  • Chopped cilantro, lime wedges, guacamole, and rice (optional)

Instructions

  1. Prepare Fajita Sauce: Add all the fajita sauce ingredients (chipotle peppers, adobo sauce, vegetable broth, lime juice, granulated garlic, chili powder, cumin, and salt) to a blender. Blend on high speed until completely smooth. Set aside the sauce for later use.
  2. Cook Mushrooms: Heat a large skillet over high heat until very hot. Add 1-2 tablespoons of avocado oil and wait for it to shimmer. Add the sliced portobello mushrooms so they sizzle on contact. Let them cook undisturbed for 2-3 minutes to develop a good sear and browning on one side.
  3. Sauté Mushrooms: Stir the mushrooms and continue browning for another 2-3 minutes, lowering the heat slightly if needed to avoid burning. Season with a generous pinch of salt and freshly cracked black pepper. Optionally, deglaze the pan with a splash of sherry or vegetable broth to lift the flavorful browned bits. Remove mushrooms from the skillet and set aside on a plate or bowl.
  4. Cook Peppers and Onions: In the same skillet, heat 2 tablespoons of avocado oil over medium-high heat until shimmering. Add the sliced red onion and bell peppers, hearing a sizzle. Season with salt and pepper. Stir occasionally and allow the vegetables to brown and lightly char, enhancing their flavor. Sauté for about 6-8 minutes until softened and caramelized. Optionally, deglaze again with sherry or broth to enhance flavor.
  5. Combine and Finish: Return the cooked mushrooms to the skillet with the peppers and onions. Pour in the prepared fajita sauce and stir frequently to prevent the sauce from burning. Lower the heat if necessary. Taste and adjust seasoning if needed. Cook everything together for 1-2 minutes to meld flavors. Remove from heat immediately.
  6. Serve: Serve the hot fajita mixture with warmed corn tortillas. Top with vegan sour cream, chopped cilantro, lime wedges, guacamole, and rice if desired, for a full meal experience.

Notes

  • Warming corn tortillas in a hot dry skillet or wrapped in a damp cloth in the microwave helps prevent cracking and improves pliability.
  • Use a high smoke point oil like avocado oil to ensure proper searing and prevent burning.
  • For extra flavor, consider deglazing the pan with sherry or vegetable broth after sautéing mushrooms and vegetables.
  • This recipe is naturally vegan but can be adapted with added proteins like tofu or tempeh if desired.
  • Adjust chipotle peppers amount according to your spice preference.

Keywords: Portobello fajitas, vegan fajitas, plant-based Mexican, mushroom fajitas, chipotle sauce, vegan dinner, stovetop fajitas

Find it online: https://trendytasterecipes.com/portobello-vegan-fajitas-recipe/