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Portobello Vegan Fajitas

Portobello Vegan Fajitas
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Get ready to elevate your weeknight dinners with these mouthwatering Portobello Vegan Fajitas! In just 30 minutes, you can create a dish that’s not only quick but also bursting with bold flavors. The umami-packed portobello mushrooms combined with colorful bell peppers and a zesty homemade fajita sauce make for a satisfying meal that everyone will love—vegan or not! Serve these fajitas at your next family gathering or cozy dinner with friends, and watch them disappear in no time.

Ingredients

Scale
  • 4 large portobello mushrooms
  • 2 large bell peppers (red and green)
  • 1 large red onion
  • 2 chipotle peppers in adobo sauce (+ 1 tablespoon sauce)
  • 1/3 cup vegetable broth (low sodium)
  • 2 tablespoons lime juice (fresh squeezed)
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon fine sea salt
  • 3–4 tablespoons avocado oil (or any high smoke point oil)
  • Fresh cracked pepper (to taste)
  • Fine sea salt (to taste)
  • 8 6-inch corn tortillas (warmed)
  • Vegan sour cream (homemade or store-bought)
  • Chopped cilantro, lime wedges, guacamole, and rice (optional)

Instructions

  1. Prepare the fajita sauce by blending chipotle peppers, vegetable broth, lime juice, garlic, chili powder, cumin, and salt until smooth.
  2. Heat avocado oil in a skillet over medium-high heat. Add sliced portobello mushrooms and sauté for 5 minutes.
  3. Stir in bell peppers and red onion; cook for another 5–7 minutes until tender.
  4. Pour the fajita sauce over the vegetables and stir until coated. Cook for an additional 3–5 minutes until heated through.
  5. Warm corn tortillas and fill each with the vegetable mixture. Top with vegan sour cream, cilantro, lime wedges, or guacamole as desired.

Nutrition

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